According to the provisions of "GB 1886.212-2016 National Standard for Food Safety, Food Additive Sodium Caseinate (also known as Sodium Caseinate)": Sodium caseinate is suitable for food additive sodium caseinate made of fresh milk defatting, acid-spotted curd or casein products as raw materials, treated and dried by sodium hydroxide or sodium carbonate.
01
Applications in meat products
Because sodium caseinate has good emulsification, thickening and stickiness, it is widely used in sausages, ham, lunch meat and other minced meat products. It can increase the knot strength and water retention of the meat, and it is emulsified without precipitation, thereby greatly improving the quality of the product. It is reported that when 2% sodium caseinate is added, the water holding of the meat product can be increased by 37% compared to the control, based on this, it can not only be used to produce high-quality products in production, but also improve the utilization rate of raw materials, increase production and reduce costs.
For example, in the production of canned lunch meat, first sodium caseinate, fat (fat), water according to the ratio of 1: 6: 6: 6 or 1: 8: 8 pre-emulsion, in addition to adding products made with meat, in addition to maintaining a better sensory quality, can greatly improve production, reduce costs, this technology is used in poultry skin, poultry fat production chicken sausage is also used.
02
Applications in baked goods
Sodium caseinate is often used in baked foods, which in addition to using its good emulsification, improve product quality, extend shelf life, from a nutritional point of view, because sodium caseinate is rich in lysine, can greatly supplement the lack of lysine in cereal protein, thereby improving the nutritional value of baked products, the specific application in order to obtain better results, the production of sodium caseinate and some other emulsifiers in combination, or further composition of a specific formula to be applied.
For example, Japan has a patent to propose that water (100), sodium caseinate (5.0), citric acid (0.1), lactose (7.0), palm oil (80), fatty acid monoglycerides (7.5) and monoglyceride biacetylate tartarrate (0.4) constitute an emulsion formula, which is added to the flour in 5% amount, and the resulting baked products have a good texture after cooling, and their shelf life can be extended to 1 month, and can be used for microwave cooking.
03
Application in ice cream
Soft, delicate taste and good swelling rate are important for high-quality ice cream. In production, in order to improve the taste and texture of ice cream, avoid coarseness and instability caused by low milk solids, etc., it is usually necessary to add milk powder, condensed milk, etc. to increase the protein content. However, the protein content in these substances is not high enough, and the lactose content is high (for example, the protein content of milk powder is about 28%, while lactose is about 36%).
If more is added, due to the low solubility of lactose, the mixed material can be frozen and stirred to produce crystallization during the storage of the finished product. Cause the texture of ice cream rough, even sandy, such as the appropriate addition of sodium caseinate, it can be because of its high protein content (about 90%), good foaming, help to improve the organizational structure of ice cream, improve the loss of foaming and swelling rate, and then through the emulsification of sodium caseinate itself and the synergistic effect of other emulsifiers, product quality can be greatly improved.
It is worth noting that in the production of ice cream, sodium caseinate cannot be used to replace all milk powder and condensed milk. This is because the emulsion made of sodium caseinate alone is not stable enough, which affects the stability of the cream during the freezing process. Usually the effect of adding 0.5%-1% is better, and it is best to use it appropriately with other emulsifiers.
04
Applications in milk solid beverages
In the production of milk solid beverages, it is usually prone to problems such as protein content below 8% of the national standard and small product specific size. If you add more milk powder, the effect of condensed milk is not ideal. At this time, if sodium caseinate is added appropriately, the problem can be better solved. Since sodium caseinate has good foaming properties, product quality can be further improved.
05
Application in yogurt
In addition to a certain protein content when producing yogurt, it is also necessary to have a certain gelatinity. The appropriate addition of sodium caseinate can increase its gelling capacity and hardness, making it taste better, thereby improving product quality.
In addition, sodium caseinate can also be applied to soups and soups, fast food, marinade, can increase viscosity, improve taste, used in beverages, especially plant protein drinks, to prevent fat precipitation, improve stability and clarify drinks and cider.
Source: Food raw material supply and demand services