AMCO manufactures a complete line of spray dried low flavor caseinates that provide a wide range of functional properties including binding & emulsification.
AC-130 30 Mesh food grade casein
AC-180 80 Mesh food grade casein
Acid casein is a free flowing high protein food ingredient isolated from skim milk. Acid casein offers a balance of essential amino acids and is well suited for protein fortification
Calcium Caseinate provides outstanding nutritional properties, contains all of the essential amino acids, has a protein efficiency ratio of 2.5 and supplies the calcium naturally found in milk.
CC-909 agglomerated calcium caseinate (“instantized”)
Agglomeration utilizes lecithin to creates a larger particle size enabling the calcium caseinate to stir easily into liquid, creating a suspension.
CMP-221 is produced by co-processing casein and whey protein and contains all of the protein fractions naturally occurring in milk, with low fat and carbohydrate levels.
Complete milk protein contains all of the protein fractions of milk, with low fat and carbohydrate levels and high levels of minerals found naturally in milk.
HCA-411 is produced by using enzymes to “break” casein protein into shorter “chains” for easier digestion.
HLA-198 is produced by using enzymes to “break” whey protein into shorter “chains” for easier digestion.
HLA-209 is produced by using enzymes to “break” the protein in lactalbumin into shorter “chains” for easier digestion.
Hmp-26 is produced by using enzymes to “break” the protein in sodium caseinate into shorter “chains” for easier digestion.
Casein protein extracted from milk without the use of acidification, therefore, not denatured.
Micellar casein processed with lecithin to improve dispersability
Mold Out
A natural mold inhibitor used in baked products
Potassium Caseinate provides outstanding nutritional properties, contains all of the essential amino acids, has a protein efficiency ratio of 2.5 with excellent solubility
Sodium Caseinate provides outstanding nutritional properties, contains all of the essential amino acids, has a protein efficiency ratio of 2.5 with excellent solubility |
