According to “GB 1886.212-2016 National Standard for Food Safety Food Additives Sodium caseinate (also known as sodium caseinate)”: sodium caseinate applies to fresh milk skimmed, curds made by acid point or by casein products as raw materials, treated with sodium hydroxide or sodium carbonate, drying and made of food additives sodium caseinate.

Application in meat products

Sodium caseinate is widely used in sausage, ham, luncheon meat and other minced meat products because it has good emulsifying, thickening and adhesive properties.

It can increase the adhesion and water-holding properties of meat, emulsify fats and oils without precipitation, thus greatly improving the quality of products. It is reported that when 2% of sodium caseinate is added, the water holding capacity of the meat product can be increased by 37% compared with the control, based on which, it can not only be used to produce high-quality products in production, but also improve the utilization rate of raw materials, increase the output and reduce costs.

For example, in the production of canned luncheon meat, the first sodium caseinate, fat (fat), water at a ratio of 1:6:6 or 1:8:8 prefabricated into an emulsion, in addition to adding the products made with the meat, in addition to maintaining a better organoleptic quality, it can greatly improve yields and reduce costs, the use of this technology in the production of poultry skin, poultry fat in the production of chicken sausage is also applied.

Application in bakery products

Sodium caseinate is often used in baked goods, which in addition to its good emulsification, improve product quality, extend shelf life, from the nutritional point of view, because sodium caseinate is rich in lysine, can greatly supplement the lack of lysine in the cereal protein, so as to improve the nutritional value of baked goods, the specific application of in order to obtain a better effect, the production of sodium caseinate and some other emulsifiers are often used together, or further composition of a specific emulsifier. And use, or further composition of specific formulations to be applied.

For example, in Japan, there is a patent will be water (100), sodium caseinate (5.0), citric acid (0.1), lactose (7.0), palm oil (80), fatty acid monoglyceride (7.5) and diacetyl tartaric acid monoglyceride (0.4) composed of emulsion formulations, will be added to the flour in the amount of 5%, the resulting bakery products have a good texture after cooling, and the shelf life can be extended to 1 month, and can be used for microwave cooking. Its shelf life can be extended to 1 month, and can be used in microwave cooking.

Application in ice cream

A soft, delicate texture and good expansion rate are important for good quality ice cream. In order to improve the taste and texture of ice cream and to avoid the roughness and instability caused by low milk solids, it is often necessary to increase the protein content of ice cream by adding milk powder, condensed milk, etc. However, the protein content of these substances is not always sufficient for the production of ice cream. However, the protein content of these substances is not high enough, while the lactose content is high (e.g., milk powder has a protein content of about 28%, while lactose is about 36%).

If you add more, due to the solubility of lactose is not high enough to make the mixture frozen and stirred in the finished product storage when the crystallization occurs. Caused by the rough texture of ice cream, and even sandy feeling, such as the appropriate addition of sodium caseinate, can be due to its high protein content (about 90%), foaming and good, help to improve the organization of ice cream, improve the loss of playing foaming and expansion rate, and then through the emulsification of sodium caseinate itself and other emulsifiers and synergistic effect, can greatly improve product quality.

It is worth noting that in the production of ice cream can not be used to replace all of the milk powder and condensed milk with sodium caseinate. This is because the emulsion made of sodium caseinate alone is not stable enough to affect the stability of the cream in the freezing process. It is usually better to add 0.5%-1%, and it is better to use it with other emulsifiers.

Application in milk solid beverage

In the production of milk solid beverage, the protein content is lower than the national standard of 8% and the product is smaller than the volume and other problems. If more milk powder and condensed milk are added, the effect is not ideal. At this time, if the appropriate addition of sodium caseinate, the problem can be better solved. As sodium caseinate has good foaming properties, can further improve product quality.

Application in yogurt

In addition to the production of yogurt should have a certain protein content, but also need to have a certain gelatinization. Appropriate addition of sodium caseinate can increase its gelling ability and improve the hardness, so that it tastes better, thus improving product quality.

In addition, sodium caseinate can also be used in soups and soups, fast food, marinades, can increase the viscosity, improve the taste; used in beverages, especially plant protein beverages, to prevent fat precipitation, improve the stability and clarification of beverages and fruit wines.