Sodium caseinate manufacturer

Sodium caseinate manufacturer Sodium caseinate manufacturer Sodium caseinate price

Sodium caseinate, also known as sodium caseinate, sodium caseinate, sodium caseinate or casein, is the sodium salt of the main protein casein in cow's milk. It is a safe and harmless thickener and emulsifier because sodium caseinate contains various amino acids needed by the human body and has high nutritional value. It can also be consumed as a nutritional fortifier. Its relative molecular weight ranges from 75000 to 375000.

It is a white or pale yellow particle or powder obtained by treating casein curd with alkaline substances (such as *) to convert water-insoluble casein into soluble form. Sodium caseinate, as a food additive, has high safety and is widely licensed for use in countries around the world. Due to its excellent emulsifying and thickening properties, it is almost widely used in all food industries.

According to China's "Food Additives Food Hygiene Standards" (GB2760-1996), sodium caseinate can be used in appropriate amounts for various types of food according to production needs. Sodium caseinate can be used in meat products such as luncheon meat and enemas, which can increase the cohesiveness and water holding capacity of meat, improve the quality of meat products, increase the utilization rate of meat, and reduce production costs. Used in dairy products such as ice cream, margarine, and yogurt drinks as thickeners, emulsifiers, and stabilizers, it can further improve the quality of the products. Sodium caseinate can also be used as nutritional fortifier for special foods such as high protein cereals, food for the elderly and food for diabetes patients

The application of sodium caseinate in meat products can be roughly divided into three categories: ① Meat mince products, such as various types of sausages. ② Crushed meat products, such as minced beef and mutton, hamburgers. ③ Uncut meat products, such as salted ham. In specific applications, considering that muscle proteins also have emulsifying properties in the production and processing of meat sausages, the purpose of adding sodium caseinate is mainly to save muscle proteins used for emulsifying fat, further improving the sensory and nutritional quality of meat products; On the other hand, it is to increase the utilization of animal edible resources such as fat, skin, tendons, and other tissues. In terms of operational technology, it can be directly added during the production and processing process, or it can be pre made into a certain emulsion with fat, water, etc. before being added. To expand the utilization of food resources, reduce production costs, and ensure product quality, the method of pre made emulsion is often used, which is also commonly used in meat mince products.

Preparation of Sodium Caseinate Emulsion

To prepare an emulsion, the ratio of sodium caseinate to fat (fatty meat) and water should be selected based on the emulsifying and thickening properties of the sodium caseinate used. Usually, 1 part of sodium caseinate can be combined with 6 parts of fat and 6 parts of water (1:6:6) to form a stable emulsion. Sodium caseinate, which has been improved to have high emulsification and thickening properties, can achieve a ratio of 1:10:10 or higher and still produce stable emulsions. In addition, if the utilization of pigskin is further increased, production practice has shown that this ratio can be changed to 1 part sodium caseinate, 2 parts fatty meat, 5 parts cooked pigskin, and 15 parts hot water. It can be made into a stable emulsion and applied to the production of low-end sausages. The addition of pigskin not only expands the utilization of food resources in sausages. And it also increases the utilization of fat, but reduces the relative content of fat in the product. In addition, due to the role of collagen in pig skin, it can enhance the emulsification and thickening properties of emulsions, making the product meet certain sensory requirements. As for the fat in the formula, pig fat, cow fat, sheep fat, and poultry fat can be used. Emulsify 1kg sodium caseinate, 10kg fatty meat, 5kg pig skin, and 4kg chicken skin, and add 1kg salt. A total of 35kg emulsion was produced. Still stable and applied in the production of meat products.

Application of emulsion in minced meat products

The above emulsion is mainly used in the production of chyle products such as canned luncheon meat and sausages. They can all be prepared by adding pre made emulsion in a certain proportion (such as 5% to 20% of the raw meat) to the raw meat during chopping and mixing based on their original production process. Due to the different emulsion formulas and proportions of emulsion in the raw meat, as well as differences in other process formulas, they can be made into high, medium, and low-end products. Usually, when the proportion of fat and water in the emulsion is high, and the proportion of emulsion in the raw meat is also high, the product grade is lower. It is worth noting that even for low-end products, the proportion of fat and water in the above emulsion should not be too high, and the proportion of emulsion in the raw meat should not be too large. Especially, it should be adjusted appropriately according to different seasons. For example, in hot summer weather, the above proportion should be reduced, otherwise the elasticity of the product is not enough, the taste is poor, and it is easy to leak oil. As for the effect of adding a lot of fat, pigskin and water on the color and flavor of the products, certain colorants and essence should be properly added to make them *.

Preparation of Sodium Caseinate Jelly

Sodium caseinate jelly is actually a concentrated solution of sodium caseinate, which is a gelatinous substance obtained by fully dissolving sodium caseinate in water. When prepared, it does not undergo emulsification, so unlike the preparation of emulsions, only when the jelly is mixed with meat will there be emulsification of meat fat in the jelly. This should also have certain equipment to thoroughly mix sodium caseinate and water to make a gel. The specific operation can be to put sodium caseinate and an equal amount of crushed ice into the mixer at the same time, moisten it to prevent clumping, and then add the remaining water to be added. As for the amount of water, it depends on the needs. Usually, sodium caseinate can be chopped and mixed with water for a few minutes to form a uniform viscous substance. A certain amount of pigskin can also be used in the production of jelly. This can be done by first chopping it into pieces, then adding sodium caseinate, heating water to chop it into a white and uniform viscous substance, and adding a total of 1.5% to 2.0% salt. The dosage of sodium caseinate and pigskin can be combined with the amount of water as needed. Sodium caseinate jelly is mainly used for minced meat products with low fat content.

Application of Sodium Caseinate in Cooking Ham

Sodium caseinate can also be applied to uncut meat products, such as salted ham. Due to the high price of pork hind leg meat, people often inject a certain proportion of salt water containing certain additives into the meat for sensory requirements and economic reasons. This usually contains not only nitrate, nitrite, phosphate, and salt, but also a certain amount of non meat protein. It can not only meet the quality specifications for the protein content of incremental ham, but also avoid the adverse appearance of products filled with water. When making salted ham, a certain amount of plant protein (soy protein isolate) is often added. If sodium caseinate is used instead, it not only has the same nutritional value as casein itself, but also has a better emulsifying effect.

Sodium caseinate is commonly used in baked goods. In addition to utilizing its good emulsifying properties, improving product quality, and extending shelf life, from a nutritional perspective, sodium caseinate is rich in lysine, which greatly supplements the deficiency of lysine in grain protein, thereby enhancing the nutritional value of baked goods. In order to achieve better results in specific applications, sodium caseinate is often combined with certain other emulsifiers in production, or further formulated into specific formulas for application.