Sodium Caseinate

Sodium Casein is produced from cow milk by acid perciptation yak and cow milk and then converted into sodium caseinate.They both food and technical grade. The most important features of caseinates are their very good solubility, water absorbability, viscosity, emulsification characteristic, stabilization of emulsion and foaming capability. They improve nutrition features, taste and smell, increase the shelf life and enrich products with organic amino-acids. They are used in meat, bakery and confectioner industry, production of food and pharmaceutical concentrates, drinks and dietetic products. In meat industry they are used as emulsifiers and free fat stabilizers. In bakery and confectioner industry they are used for production of special flour blends, pastas, grain solutions bread and other confectionery products. Caseinates are also used for purification of wine and juices and for production of liqueurs. Caseinates found also a wide use in production of dietetic food and high-protein nutrients.