Product Name: Sodium Caseinate
Synonym: CASEIN SODIUM; CASEIN SODIUM MILK; CASEIN SODIUM SALT; casein,sodiumcomplex; Caseins,sodiumcomplexes; sodiumcasein;
|Appearance||White to light yellow granular, powdery or flaky solid|
|Protein (on dry basis) , %||≥90.00|
|Calcium , %||≥1.00|
|Total Number of Bacteria||≤30000/g|
|Pathogenic Bacteria||Not Detectable|
Sodium Caseinate is refined with high-quality plateau yak milk as raw material and scientific production technology. It contains all kinds of essential amino acids and various trace elements required by the human body. It is not only a nutritional supplement and protein source for various foods, but also an emulsifying stabilizer and thickener. It has good viscosity and the unique foaming and gas retention properties of protein. It has the functions of moisturizing, preserving, preserving fragrance and improving quality in the food industry
- Industrial Applications:
Sodium caseinate can be used for various kinds of food in an appropriate amount according to production needs. Sodium caseinate can be used in lunch meat, sausage and other meat products, which can increase the adhesion and water retention of meat, improve the quality of meat products, improve the utilization rate of meat and reduce production costs. It can be used in dairy products such as ice cream, margarine, yoghurt drinks, etc. as thickener, emulsifier and stabilizer, which can further improve the quality of products. Sodium caseinate can also be used as a nutritional fortifier for special foods such as high protein cereals, food for the elderly, baby food, food for diabetes patients, etc.
The application of sodium caseinate in meat products can be roughly divided into four categories:
① Minced meat products. Such as a variety of sausages.
② Minced meat products, such as minced beef and mutton, hamburgers.
③ Uncut meat products, such as salted ham.
④ It is often used in baked foods. Because sodium caseinate is rich in lysine, it can greatly compensate for the deficiency of lysine in grain protein, thus improving the nutritional value of baked products.
Sodium caseinate itself can be considered as a dairy product. Applying it to other dairy products can further improve the quality of other products.
The addition of sodium caseinate can help improve the structure of ice cream, improve the damage foaming and expansion rate because of its high protein content (about 90%) and good foaming property. The product quality can be greatly improved through the emulsification of sodium caseinate itself and the synergistic effect of its combination with other emulsifiers.
- Milk solid beverage:
In the production of milk solid beverage, the protein content is usually 8% lower than the national standard (generally 6-7%) and the specific volume of the product is small. If more milk powder and condensed milk are not ideal, the problem can be better solved if sodium caseinate is properly added at this time.
In addition to a certain protein content, yogurt should also have a certain gelling property. Proper addition of sodium caseinate can increase its gelling ability and hardness, make it taste better, and improve product quality.
- Edible film application:
When plasticizers are added, whey protein isolate solution and sodium caseinate solution are mixed to form an edible film. A good edible film can effectively control the transfer of water vapor, oxygen, carbon dioxide, lipids, etc. in the food system, and stop the volatile loss of flavor compounds. Prevent environmental pollution caused by plastic packaging.
Sodium caseinate can also be used in soups and soups, fast food and marinades to increase viscosity and improve taste; It is used in beverages, especially vegetable protein drinks, to prevent fat precipitation, improve stability, and clarify beverages and fruit wine.
Store in cool and dry conditions to prevent moisture and mildew