Preparation of sodium caseinate emulsion
When preparing an emulsion, how to choose the ratio of sodium caseinate to fat and water, depends on the emulsification and thickening properties of sodium caseinate.
Application of emulsion in meat emulsion products
On the basis of the original production process, by adding emulsion in a certain proportion, high, medium and low-grade products can be made. For example, canned luncheon meat, canned sausage and other dairy products.
Preparation of sodium caseinate gelatine
Dissolve in water to form a gel. It does not emulsify during the preparation process. When the jelly is mixed with the meat, the meat fat in the jelly will emulsify.
Application of sodium caseinate in cooking ham
When making salted ham, a certain amount of vegetable protein is added. Adding sodium strontium citrate has a better emulsification effect.
Application of sodium caseinate in ice cream
In order to improve the taste and texture of ice cream, it is usually necessary to add milk powder and condensed milk to increase the protein content, improve the structure of the ice cream, and increase the foaming rate.
Application of sodium caseinate in Milk solid beverage
In the production of milk solid beverages, the protein content is usually lower than 8% of the national standard. Appropriate addition of sodium caseinate can better solve the problem.
Application of sodium caseinate in Yogurt
Yogurt also has certain requirements for gel degree. Appropriate addition of sodium caseinate can increase its gelling ability and hardness, and improve product quality.
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