酪蛋白酸钠是一种优质的功能性乳蛋白原料，本品是一种喷雾干燥的乳蛋白粉末， 具有高纯度、低负担和卓越的加工性能，是食品与营养行业中的关键配料。
核心特点
-高蛋白含量：干基蛋白含量可达95%以上，富含亮氨酸、赖氨酸等多种人体必需氨基酸，营养价值突出。
-低脂肪、低乳糖：脂肪含量仅为0.7%，乳糖含量仅为0.2%，贴合当前减脂减糖的健康消费趋势，适合各类清洁标签及健康食品配方。
-优异的乳化与稳定性：能够高效结合水油体系，形成平衡且稳定的乳状液，赋予产品长效均一的质地。在20℃至70℃的宽泛温度范围内，经合适水合后具有良好的溶解性，可适应多种加工条件。
-低风味干扰：风味温和、口味柔和，水溶液呈透明状且保持低粘度，对各类饮料和液态食品的外观与口感几乎无影响，尤其适合风味敏感型配方。
主要应用领域
酪蛋白酸钠用途广泛，可应用于：
-乳制品加工：如再制奶酪、发酵乳等；
-饮料加工：包括植物蛋白饮料（如椰汁）、即饮型咖啡和茶饮；
-餐饮与工业配料：如酱料、汤羹等；
-高蛋白营养品：作为优质蛋白来源，用于蛋白棒、代餐粉等运动及代餐产品中。
质控指标
| 参数 | 质控范围 |
|---|
| 蛋白质（以原样计，N×6.38） | ≥ 90% | | 蛋白质（以干基计，N×6.38） | ≥ 95% | | 脂肪 | ≤ 0.7% | | 水分 | ≤ 6.0% | | 灰分 | ≤ 6.0% | | pH（5%溶液，20°C） | 6.0 – 7.5 | | 乳糖一水化合物 | ≤ 0.2% | | 菌落总数 | ＜100 CFU/g | | 大肠菌群 | ＜1 CFU/g | | 大肠杆菌 | 未检出 | | 酵母菌和霉菌总数 | ＜1 CFU/g | | 金黄色葡萄球菌 | 未检出 | | 沙门氏菌 | 未检出 | | 李斯特菌 | 未检出 | | 焦粒 | A级 | | 异物 | 符合 | | 钙 | ≤ 0.1% | | 钠 | ≤ 3% | | 铅 | ＜0.01 mg/kg | | 重金属总量 | ＜3.00 mg/kg |
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Sodium Caseinate is a high-quality functional dairy protein ingredient. This product is a spray‑dried milk protein powder with high purity, low burden, and excellent processing performance, making it a key ingredient in the food and nutrition industry.
Core Features
High protein content – Protein content on a dry basis exceeds 95%, and it is rich in essential amino acids such as leucine and lysine, offering outstanding nutritional value.
Low fat and low lactose – Fat content is only 0.7% and lactose only 0.2%, aligning with current health trends toward reduced fat and sugar, suitable for clean‑label and health‑oriented formulations.
Excellent emulsifying and stabilising properties – It efficiently combines water and oil phases to form balanced, stable emulsions, delivering a long‑lasting, uniform texture. Within a broad temperature range of 20 °C to 70 °C, it exhibits good solubility after proper hydration and can adapt to various processing conditions.
Low flavour interference – It has a mild, neutral flavour, and its aqueous solutions are transparent with low viscosity, barely affecting the appearance or taste of beverages and liquid foods. This makes it especially suitable for flavour‑sensitive formulations.
Main Application Areas
Sodium Caseinate is widely used in:
Dairy processing – e.g., processed cheese, fermented milk products.
Beverage processing – including plant‑based protein beverages (e.g., coconut milk), ready‑to‑drink coffee and tea.
Catering and industrial ingredients – e.g., sauces, soups, and dressings.
High‑protein nutrition products – as a premium protein source in protein bars, meal replacement powders, and other sports nutrition and meal‑replacement items.
Quality Control
| Parameter | Specification |
|---|
| Protein (N x 6.38) as is | ≥ 90% | | Protein (N x 6.38) Dry Basis | ≥ 95% | | Fat | ≤ 0.7% | | Moisture | ≤ 6.0% | | Ash | ≤ 6.0% | | pH (5% at 20 °C) | 6.0 – 7.5 | | Lactose Monohydrate | ≤ 0.2% | | Aerobic Plate Count | ＜ 100 CFU/g | | Colifomm bacteria* | ＜ 1 CFU/g | | Escherichia coli | Not detected | | Total Yeast & Mold Count | ＜ 1 CFU/g | | S. aureus | Not detected | | Salmonella | Not detected | | Listeria | Not detected | | Scorched Particles | A | | Foreign Matter | Conform | | Calcium | ≤ 0.1% | | Sodium | ≤ 3% | | Lead | ＜ 0.01 mg/kg | | Heavy metal content | ＜ 3.00 mg/kg |
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ZJ26F1039687
危险品化学品经营许可证（带存储）