Cas: 9005-46-3 Sodium caseinate powder
| product name |
Sodium caseinate |
| cas number |
9005-46-3 |
| apperance |
Pale Yellow crystal powder |
| Density |
1.1±0.1 g/cm3 |
| MF |
C20H27FN2 |
| MW |
314.440 |
Sodium caseinate is also known as sodium caseinate, sodium caseinate, sodium casein or casein. It is the sodium salt of casein, the main protein in cow's milk. It is a safe and harmless thickener and emulsifier because casein acid Sodium contains various amino acids needed by the human body and has high nutritional value. It can also be used as a nutritional supplement. Its relative molecular mass is 75000~375000.
It is a white or light yellow granule or powder obtained by treating casein curd with an alkaline substance (such as sodium hydroxide) to convert the water-insoluble casein into a soluble form. As a food additive, sodium caseinate has high safety and is generally approved for use in various countries in the world. Because of its good emulsification and thickening effects, it is widely used in almost all food industries.
The application of sodium caseinate in meat products can be roughly divided into three categories: 1 meat emulsion products. Such as a variety of meat sausages. 2 Minced meat products, such as minced beef and mutton, hamburgers. 3 Meat products that have not been minced, such as brined ham. In specific applications, considering that muscle protein also has emulsifying properties during the production and processing of meat sausages, the purpose of adding sodium caseinate is mainly to save muscle protein used to emulsify fat, so that it can further improve meat. The sensory and nutritional quality of products; on the other hand, it is to increase the use of edible resources of animals, such as fat, skin, tendon and other tissues. In terms of operating technology, it can be added directly during the production and processing process, or it can be pre-made into a certain emulsion with fat, water, etc. before adding it. In order to expand the use of food resources, reduce production costs and ensure product quality, pre-emulsion methods are often used, which are mostly used in meat emulsion products.
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