Calcium Caseinate 380
High in protein, caseinates are the water-soluble version of caseins. NZMP Calcium Caseinate 380 is a slow releasing protein with excellent flavour stability, making it suitable for use in flavour sensitive formulations.
Features:
- Slow release of essential amino acids
- Versatile and functional
- pH neutral (ranging from 6.5 to 7.2)
- High protein (>90%)
- Low lactose (<0.2%)
- Low sodium
Disclaimer: While we try to represent product images accurately, the representation on your screen may be different to the actual product for various reasons.
Disclaimer: While we try to represent product images accurately, the representation on your screen may be different to the actual product for various reasons.
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Not sure what ingredient is right for you?
Do you need guidance on what ingredients to select when making your beverage? Or are you trying to overcome a specific formulation challenge? Use our tool to find the best NZMP ingredients for your beverage requirements.
Ingredients for Beverage Applications
What type of beverage application are you looking to make?
Select one of the options below:
Recombined evaporated and sweetened condensed milks
Recombined milk and milk beverages
Juice, smoothie or acidified beverages
RTD coffee and RTD tea
Functional water
RTD milky beverages
Ingredients for Beverage Applications
What type of beverage application are you looking to make?
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Recombined evaporated milk
Recombined sweetened condensed milk
Recombined milk
Recombined dairy beverage
Protein enriched milk - fully recombined
Protein enriched milk - fresh milk base
Juice beverage
Smoothie
Acidified beverage
RTD Coffee
RTD Tea
Ingredients for Beverage Applications
What type of dairy protein are you interested in?
Select one of the options below:
Whey Protein (Concentrate or Isolate)
Milk Protein (Concentrate or Isolate)
Calcium Caseinate
Ingredients for Beverage Applications
What is the desired finished level of protein in the end product?
Select one of the options below:
Up to
1.5%
protein
Up to
4%
protein
From
1% to 3%
protein
From
1% to 6%
protein
From
1.5% to 8%
protein
From
3% to 6%
protein
Above
3%
protein
From
4% to 6%
protein
From
4% to 8%
protein
From
6% to 8%
protein
Above
6%
protein
From
8% to 10%
protein
Above
8%
protein
Ingredients for Beverage Applications
What fat level is required in the finished product?
Select one of the options below:
From
0% to 3%
fat
Up to
1%
fat
From
1% to 3%
fat
From
1% to 7.5%
fat
From
1% to 8%
fat
Above
3%
fat
From
7.5% to 15%
fat
From
8% to 16%
fat
Above
15%
fat
Above
16%
fat
Ingredients for Beverage Applications
What sugar level is required in the finished product?
Select one of the options below:
Up to
1g
per 330ml
From
1g to 5g
per 330ml
Ingredients for Beverage Applications
What benefits are you after?
Select one or more of the options below:
Protein claim
Low astringency
High clarity
Low lactose
Hydration
Whey protein claim
Low sugar
Heat stability (UHT)
Shelf life stability
Low viscosity
100% whey claim
Cold solubility
Fast protein absorption
Easy hydration
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Your recommended ingredients based on the options you selected:
Our ingredients are often combined to achieve your specific composition, performance targets or desired consumer experience.
For more information on the optimum ingredient combination for your needs, specifications and samples please Contact us.
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Do you need guidance on what ingredients to select when making your bar? Or are you trying to overcome a specific formulation challenges? Use our tool to find the best NZMP ingredients for your nutrition bar requirements.
Ingredients for Nutrition Bars
Question 1 of 8
Please indicate the region where you operate.
Our portfolio of ingredients may vary depending on the region where you operate; therefore to give you an accurate recommendation, we need to know where you are making your bars. Select one of the regions below:
Ingredients for Nutrition Bars
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What type of bar are you making?
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Ingredients for Nutrition Bars
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Which stage of the formulation process are you at?
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Ingredients for Nutrition Bars
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What type of ingredient/s do you want?
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Ingredients for Nutrition Bars
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What type of dairy protein/s do you want?
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What protein content are you targeting?
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Ingredients for Nutrition Bars
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What sugar content are you targeting?
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Ingredients for Nutrition Bars
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What is the main texture attribute you are looking for when making your bar?
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Ingredients for Nutrition Bars
Question 8 of 8
Which texture challenge do you want to overcome?
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Discover NZMP ingredients for nutrition bar applications
Your recommended ingredients based on the options you selected:
Types of Bar Edit
Types of Protein Edit
Protein Content Edit
Types of Ingredients Edit
Sugar Content Edit
Texture Edit
By blending the below ingredient(s) together or with other ingredients from our bar portfolio, it is possible to customise texture to deliver a desired consumer experience, and give stability over shelf life.
We strongly recommend to blend the below ingredient with our SureProtein™ FlexBar WPC for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ CrispBar Dairy Protein for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ FlexBar WPC for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ CrispBar Dairy Protein for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ FlexBar WPC as well as SureProtein™ 392 WPC to aerate your Nougat bar.
If you want to develop a protein-fortified caramel to be used as a layer or a protein-fortified chocolate that can be used to enrobe your bar, please talk to us as we have ingredients to support these formulations.
We recommend bar formulations start with SureProtein™ FlexBar WPC as the base ingredient as it is extremely versatile and can be used in all types of bar applications.
If you want to develop a protein-fortified caramel to be used as a layer or a protein-fortified chocolate that can be used to enrobe your bar, please talk to us as we have ingredients to support these formulations.
We recommend bar formulations start with SureProtein™ FlexBar WPC as the base ingredient as it is extremely versatile and can be used in all types of bar applications.
If you want to develop a protein-fortified caramel to be used as a layer or a protein-fortified chocolate that can be used to enrobe your bar, please talk to us as we have ingredients to support these formulations.
For more information on blending ratios, specifications and samples please Contact Us.
