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Sodium caseinate is the biochemical name for casein

Sodium caseinate is the biochemical name for casein, which is a type of protein found in the milk from all mammals. Casein, which is Latin for "cheese, " is a major component of commercial cheese and its principle source of protein. Casein is also used as a food additive and for industrial purposes. Some people are allergic to sodium caseinate, and it has been linked to some human diseases, mainly autism and gastrointestinal problems. Consult with an allergy specialist if you suspect an allergy or intolerance to any casein-based product.


    Sodium Caseinate is made from the Yak milk with high quality in a scientific way. It contains various trace elements for human body.
    It is used not only as a kind of excellent food additive with high protein and nutrition, but also as a resource of trace element for human body. In addition, it is also a kind of strong emulsifying stabilizerand thickening agent with fine affinity, air function and great value of nutrition .In food industry it is used to improve the quality of products. 
    Sodium Caseinate is announced by FAO and WHO as unrestricted food additive, and so it is widely used in all kinds of food products such as meat processing, roasted food, artificial cream, coffee partner,baby food, cheese, various cake & candies, beverages, medicine, tobacco, cosmetics, and chemical articles for daily uses.



    Industrial applications:
    According to the hygienic standard for food additives (GB2760-1996), sodium caseinate can be used in various foods according to the production needs. Sodium caseinate can be used in lunch meat, sausage and other meat products, which can increase the binding force and water holding capacity of meat, improve the quality of meat products, improve the utilization rate of meat and reduce the production cost. It is used in dairy products such as ice cream, margarine and sour milk beverage. As thickener, emulsifier and stabilizer, it can further improve the quality of products. Sodium caseinate can also be used as a nutritional fortification agent for special foods such as high protein Cereals, elderly food, baby food, and diabetic food.
    meat dish:
    The application of sodium caseinate in meat food.

    Sodium caseinate itself can be considered as a kind of dairy products. Its application to other dairy products can further improve the quality of other products.
    ice cream:
    The addition of sodium caseinate can help to improve the tissue structure, damage foaming and expansion rate of ice cream due to its high protein content (about 90%) and good foaming. Then, the product quality can be greatly improved through the emulsification of sodium caseinate itself and the synergistic effect with other emulsifiers.
    Milk solid drinks:
    In the production of milk solid beverage, the protein content is usually 8% (usually 6-7%) lower than the national standard 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 gelation ability and hardness, make it taste better, and improve the product quality.
    Edible film application:
    When plasticizer is added, the whey protein isolate solution and sodium caseinate solution are mixed to make an edible film. A good edible film can effectively control the transfer of water vapor, oxygen, carbon dioxide and lipids in the food system and stop the volatilization loss of flavor compounds. Prevent environmental pollution caused by packaging with plastic products.
    Sodium caseinate can also be used in soups and soups, fast food and brine to increase viscosity and improve taste; It is used in beverages, especially plant protein beverages, to prevent fat precipitation, improve stability and clarify beverages and fruit wine.
    Sucralose 1mje
    Sucralose 2e04

    Product specification

    Protein(as Dry Basis): 90.0% min.
    Fat:   2.0% max.
    Ash:  6.0% max.
    Moisture: 6.0% max.
    Lactose 1.0% max.
    Viscosity(15% 20°C): 200~3000mPa.s
    PH:  6.0~7.5
    Total Plate Count 30000/g max.
    Coli Bacterium 40/100g max
    Heavy Metal(as Pb):  20ppm max.
    Arsenic: 2ppm max.
    Pathogenics:  Not detected

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