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Deals in acid casein, edible acid casein, technical acid casein devices etc.+ Read More
Nature of Business
ManufacturerLegal Status of Firm
Limited CompanyAnnual Turnover
5 - 25 CrGST Registration Date
01-07-2017GST Number
24AAACC6358C1Z1
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Dry Black Lemon
₹ 300/ KilogramGet Latest Price
we are a India's largest manufactuter of Dry Black Lemon
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Edible Acid Casein
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Clarion supplies a wide range of functional milk proteins for use in the
food and nutraceutical industries. Our milk protein ingredients offer
excellent nutritional quality and functional properties.
Physical & Chemical
| Color | Creamish White | |
| Taste | Neutral | |
| Sediment | B | |
| Heat Color | B | |
| Moisture | Max. 10.0 % | |
| Free Acidity | Max. 0.1 ml | |
| pH | 4 to7 | |
| Fat | Max. 2.5 % | |
| Protein (ODB) | Min. 93.0 % | |
| Solubility (Minutes) | 25 | |
| Ash (ODB) | Max. 2.5 % | |
| Microbiological | ||
| Spc/gm | 3500 | |
| Coliform / gm | Absent | |
| Yeat & Mould / gm | 10 | |
| Salmonella / 375 gm | Absent | |
| E.Coli / gm | Absent | |
| Staph. Aureus / 25 gm | Absent | |
| Shigella / 25 gm | Absent | |
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Isolated Soya Proteins
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| Color | Light - Yellow |
Properties
| Color | Light – Yellow | |
| Protein (Dry Basis) | ≥ 90 % | |
| NSI | ≥ 85 % | |
| Moisture | ≤ 7.0 % | |
| PH | 7 ± 0.5 | |
| Ash | ≤6.0 % | |
| Fat | ≤ 0.50 % | |
| Partical Size | ≥ 96.0 % (Passing 100 Mesh) | |
| Total Bacteria | ≤ 10000 (per/g) | |
| Salmonella | Negative | |
| E. coli | Negative | |
| Yeasts and Mould | < 100/g | |
| Coliforms | ≤ 30 MPN/100g | |
| Melamine | ≤ 0.25 mg/100g | |
| Alanine | ≤ 0.3 mg/100g | |
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Rennet Casein
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A high quality milk protein product, produced by rennet precipitation of
the casein from fresh pasteurised skimmed milk.High protein ring dried
milk powder, which gives it high emulsification properties
Physical & Chemical
Physical & Chemical
| Color | White | |||||
| Protein (N X 6.38) |
|
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| Moisture | Max. 12.0 % | |||||
| Ash | Max. 8.0 % | |||||
| Fat | Max. 2.0 % | |||||
| Lactose | Max. 0.2 % | |||||
| pH | Max. 7.5 % | |||||
| Microbiological | ||||||
| Standard plate count/gm | Max. 10000 | |||||
| Yeast & Mould / gm | Max. 50 | |||||
| Coliforms / gm | Negative | |||||
| E. Coli / gm | Absent | |||||
| Coag. Positive Staph. / gm | Absent | |||||
| Termophiles / gm | Max. 2000 | |||||
| Salmonella / 375 gm | Absent | |||||
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Industrial Casein
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Physical & Chemical
| Color | White | |
| Moisture | Max. 10.0 % | |
| Protein (On Dry Basis) | Min. 85.0 % | |
| Fat | Max. 3.0 % | |
| Free Acidity | Max. 0.7 ml | |
| Ash | Max. 4.0 % | |
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Sodium Caseinate
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| Color | White To Light Cream |
Physical & Chemical
| Color | White to light cream | |
| Flavor | Clean | |
| Moisture | Max. 6.0 % | |
| Protein (ODB) | Min. 90.0 % | |
| Fat | Max. 2.0 % | |
| Ash | Max. 4.0 % | |
| Scorched Particles | Max. Disc. B | |
| B.D. | 0.25 – 0.35 gm/ml | |
| Lactose | Max. 1.0 % | |
| Microbiological | ||
| Total Plate count per gm | Max. 20,000 | |
| Coliforms per gm | Absent | |
| E. Coli per gm | Absent | |
| Salmonella / 25 gm | Absent | |
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Calcium Caseinate
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| Color | White To Light Cream |
Physical Properties
| Color | White to light cream | |
| Flavor | Clean/Bland | |
| Particle size | Free flowing powder | |
| Typical Analysis | ||
| Protein (ODB) | Min. 91.0 % | |
| Fat | Max. 2.5 % | |
| Ash | Max. 5.0 % | |
| Moisture | Max, 6.0 % | |
| Carbohydrate | 1.0 % | |
| Ph | 6.6 – 7.2 | |
| Typical Microbiological | ||
| Standard Palte Count | Max. 20,000 cfu/g | |
| Coliform | Max. 10/g | |
| E.Coli | Negative | |
| Yeast/Mold | Max. 100/g | |
| Salmonella | Negative | |
| S. aureus | Negative | |
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HSN CodeHSN Description
35011000Casein, caseinates and other casein derivatives; casein glues casein
35019000Casein, caseinates and other casein derivatives; casein glues other
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