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Sodium Caseinate Powder Usage and Synthesis.Sodium caseinate is a safe and harmless thickener and emulsifier. It also contains various amino acids required by the human body and has a high nutritional value, so it can be consumed as a nutritional fortifier. Sodium caseinate has a relative molecular mass between 75,000 and 375,000 and can be obtained by treating casein with alkaline substances.
The viscosity of sodium caseinate is affected by temperature, pH value, metal ions and other factors, and other thickening agents such as carrageenan, guar gum, carboxymethyl cellulose, etc. used in conjunction with its thickening properties can be greatly improved.
Sodium caseinate is used in ice cream to improve its foaming and expansion rate, and to improve the organizational structure. The source of sodium caseinate is mainly from casein in milk, which is made after a series of treatments.
Uses of Sodium Caseinate.
Sodium caseinate is a food additive with high protein content, which is mainly used to improve the organization of ice cream, foaminess and expansion. In addition, sodium caseinate has important functions and can be used in other foods and beverages, such as emulsifiers, stabilizers, and thickeners.
The source of sodium caseinate is mainly milk, casein is extracted by acid precipitation, then washed, pasteurized, neutralized and finally dried to become sodium caseinate.
Characteristic of Sodium Caseinate.
Product Method of Bulk Sodium Caseinate Powder.
Take casein or skimmed milk (powder) as raw material, adjust the pH value of milk or skimmed milk to 4.6 (isoelectric point) with acid, precipitate the casein, separate it, then disperse the casein in water (containing 50% to 55% water), add sodium hydroxide or sodium carbonate under stirring, and keep it for several hours under the neutral condition, and finally spray-dry and pulverize the reactants to get the product.
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