Related Attributes
Product details
Acid casein is mainly used as a base for paints, as a binder for wood, paper and cloth, and as an additive for food.
As the base material of paint accounts for about half of the total consumption, it has excellent water resistance, and can be well dispersed in pigments to improve the uniformity of paint. In addition, crude curdled lactase protein is mainly used for plastic buttons because of its good fluidity and ease of painting and construction. Casein buttons compared with other resin buttons, dyeing, processing, color and luster of the bright sex are good, the quality of the buttons in the upper middle class.
Casein and slaked lime, sodium fluoride, copper sulfate evenly mixed, and then matched with kerosene to get casein glue, is the aviation industry and wood processing departments use a kind of adhesive. Casein is also used in medicine and biochemical reagents. Casein is the main protein in the milk of mammals including cows, sheep and humans.
Uses of Casein.
Acid casein is mainly used as a base for paints, as a binder for wood, paper and cloth, and as an additive for food. As the base material of paint accounts for about half of the total consumption, it has excellent water resistance, and can be well dispersed in pigments to improve the uniformity of paint. In addition, crude rennet 2 protein is mainly used in the manufacture of plastic buttons because of its good fluidity and ease of paint application.
Casein buttons compared with other resin buttons, dyeing, processing, color and luster of the bright sex are good, the quality of the buttons in the upper middle class. Casein and slaked lime, sodium fluoride, copper sulfate evenly mixed, and then matched with kerosene to get casein glue, is the aviation industry and wood processing departments use a kind of adhesive. Casein is also used in medicine and biochemical reagents.
Thickener; Emulsifier; Stabilizer; Nutritional fortifier (protein fortification); Binder; Filler; Carrier.
Especially suitable for cheese, ice cream, dosage 0.3% to 0.7%, meat products (ham, sausage) 1% to 3% and aquatic minced meat products. Fortified bread, cookies protein 5%; mayonnaise 3%.
Product Method of Casein.
(1) Fresh milk defatted, add acid (lactic acid, acetic acid, hydrochloric acid or sulfuric acid), the pH will be adjusted to 4.6, so that the casein microparticles lose charge and coagulation and precipitation. Casein obtained in this way is known as acid casein, plus the different types of acid to get the acid casein but almost no difference.
Acid casein is white to light yellow powder or particles, slightly milky and sour flavor. It is only soluble in water, but can be dispersed and dissolved in water if ammonia, alkali and its salt are added. Soluble in strong acid, diethanolamine, morpholine, urea, formamide, hot phenol and Turkish red oil.
(2) The action of milk with crude rennet forms a coagulated precipitate called crude rennet casein, which is white granular, almost tasteless and odorless, and produces a peculiar odor when heated and burned. Lactase casein has a higher ash content than acid casein.
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