Sodium proteinate, also known as caseinate, sodium caseinate, and sodium casein, is a water-soluble emulsifier that stabilizes, strengthens protein, thickens, foams, etc., and is also a protein nutrition enhancer. The amount used in coconut milk, almond milk and other beverages is 0.2% to 0.3%. Used in cereal foods such as bread and biscuits. Like casein, sodium caseinate is a high-quality protein source. Because of its water solubility, it has far wider uses than casein. It is a high-protein cereal food, a special nutritious food for the elderly, infants and diabetics. Used for bread, biscuits and other cereal products, the ratio is 0.2% to 0.5%; for western-style snacks, doughnuts, chocolate and other pastries, the raw material is 0.5% to 5.0%. Sodium caseinate is made from milk protein, which can participate in the body's normal metabolism after hydrolysis and absorption.
It has thickening and emulsifying effects, and has high nutritional value because it contains all the essential amino acids needed by the human body. my country's regulations can be used for all kinds of food, and should be used in appropriate amounts according to production needs
Take casein or skimmed milk (powder) as raw materials, adjust the pH value of milk or skimmed milk to 4.6 (isoelectric point) with acid, precipitate casein, separate, and then disperse casein in water (50% water content~ 55%), add sodium hydroxide or sodium carbonate under stirring, keep for several hours under neutral conditions, and finally spray-dry and pulverize the reactant to obtain the product.
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