Sodium caseinate acts as an emulsifier and stabilizer, which is why it is often used in coffee whiteners as well as in instant soups and sauces. It is also valued as an ingredient in sports supplements and functional foods.

Acid casein (30 mesh; 60 mesh; 90 mesh)
A natural milk protein obtained by acidifying skimmed milk. It is characterized by high purity and excellent nutritional value. Used in protein bars, dietary products, and nutritional supplements.

Rennet casein (30 mesh; 60 mesh; 90 mesh)
Produced by the action of rennet on milk – it has different functional properties compared to acid casein. Commonly used in the production of processed cheeses and high-protein foods. It is distinguished by a milder taste and better solubility.

Sodium caseinate
The sodium salt of casein, with very good solubility in cold water. It has emulsifying and stabilizing properties, making it widely used in coffee whiteners, instant soups, and sauces. Also valued in sports supplements and functional foods.

Sodium caseinate HV
A high-viscosity version, ideal for applications requiring thickening. Provides improved stability of emulsions and foams. Used in dietary products and specialized nutritional supplements.

Calcium caseinate
A source of easily absorbed calcium and high-quality milk protein. Used in high-protein bars, sports nutrition, medical and dietary foods. It is characterized by good digestibility, neutral taste, and technological stability.

Potassium caseinate
An alternative to sodium caseinate, particularly recommended for low-sodium diets. Retains emulsifying and stabilizing properties. Used in foods for special purposes, supplements, and functional products.

Sodium-calcium caseinate
A combination of the advantages of sodium and calcium salts – providing optimal functional balance. Used in applications requiring high stability and nutritional value. Recommended for dietary foods, supplements, and pharmaceutical preparations.