Research on the characteristics and application progress of sodium caseinate

Research on the characteristics and application progress of sodium caseinate

Mar.02,2021

Sodium Caseinate (SC), also known as sodium caseinate, sodium caseinate or sodium casein, has a strong emulsification and thickening effect. It is commonly used in the food industry to increase the fat and water content in food Retention helps to distribute the ingredients evenly in food processing. Sodium caseinate is an addition compound of casein and sodium. It is a kind of protein affinity obtained by treating casein curd with alkali (such as hydroxide) to convert water-insoluble casein into a soluble form. Water food glue. As a food additive, sodium caseinate has high safety. In 1970, the 14th meeting of the FAO/WHO Joint Food Additives Expert Committee believed that sodium caseinate prepared with food-grade reagents according to good processing operations can be regarded as food and does not need to be provided. Its toxicological data, the allowable daily intake (ADI) does not require special regulations, and it is widely used in countries all over the world. Because of its good emulsification and thickening effects, it is applied to almost all foods. It is currently produced in countries around the world And consumption are increasing day by day.