Our CASINELLA range consists of functional milk proteins, without the addition of hydrocolloids. It serves to increase the milk solids and improve structure in the production of fermented dairy products.
Characteristics and benefits:
- Very good dispersibility
- Free-flowing powder
- Increase in viscosity
- Prevention of syneresis in dairy products
- Good water binding properties
- Provides smooth texture
- Improved storage stability
- Easy to use
Any more questions?
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