Sodium caseinate
Sodium caseinate is the sodium salt of the main protein casein in cow’s milk. It is a safe and harmless thickener and emulsifier because of casein acid. Sodium contains various amino acids required by the human body, has high nutritional value, and can also be used as a nutritional supplement.
It is a white or light yellow granule or powder obtained by treating a casein curd with a basic substance such as sodium hydroxide and converting the water-insoluble casein into a soluble form. As a food additive, sodium caseinate has high safety, is widely used in countries all over the world, and is widely used in all food industries because of its good emulsification and thickening.
5 Basic characteristics
Thickening
It is a high molecular protein which itself has a certain viscosity in an aqueous solution. In industrial production, depending on the production process, it may have a low viscosity, a medium viscosity and a high viscosity sodium caseinate. The combination of sodium caseinate and certain other thickeners such as carrageenan, guar gum, carboxymethylcellulose, etc., can also greatly enhance the thickening properties. Among them, carrageenan has the largest effect, and this synergistic effect is usually related to temperature, pH, metal ions and the like.
Emulsifying
It has certain emulsifying properties because of its hydrophilic group and hydrophobic group in its molecule. This can be affected by certain environmental conditions. The proper combination of sodium caseinate and carrageenan can greatly increase the emulsifying power in addition to increasing the viscosity. Many other emulsifiers may also have an effect of enhancing emulsification in combination with sodium caseinate. Generally, an emulsifier made of sodium caseinate is more stable than an emulsifier prepared by whey protein, soy protein or the like.
Foaming
It has good foaming properties, which can be widely used in cold food such as ice cream to improve its texture and mouthfeel. Some people have studied the foaming of sodium caseinate, whey protein and egg white powder. When the concentration is in the range of 0.5-8%, the foaming power of sodium caseinate is the largest, and its The foaming power increases as the concentration increases. But the foot, its foam stability is not as good as egg white powder. The presence of sodium and calcium ions reduces their foaming power but increases their foam stability.
Thermal stability
Another characteristic of sodium caseinate is its good thermal stability. Most protein molecules such as egg and soy protein are connected to each other by a hydrophobic group and a hydrophilic group, which are susceptible to heat denaturation, while sodium caseinate emulsion Sterilization at l20 °C will not destroy its stability and functionality. This is mainly because sodium caseinate can form a strong hydrophilic protein film of lgm on the surface of fat globules. The destruction.
Interface characteristics
Casein contains a large number of pro-purine residues of pyrrole ring structure, and is concentrated in the peptide chain, thus limiting the formation of ordered structures such as a-helix and S-layer in the secondary structure of the protein. Curl, due to the uneven distribution of residual water residues and the aggregation of the first 4o~5O amino acids at the N-terminus, has a unique amphiphilicity and exhibits good surfactant properties. Therefore, sodium caseinate as a water-soluble emulsifier mainly reduces the tension at the oil-water interface, forms a balanced and stable emulsion in the oil-water-emulsifier interface, and also improves the retention of fat and water to prevent dehydration. It shrinks and contributes to the uniform distribution of ingredients during food processing, thereby further improving the texture and texture of the food, and is widely used in various foods.
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