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Caseinates are manufactured from acid casein. These are proteins used for their numerous functional properties (emulsification, foaming, stabilising or thickening) and for their nutritional and dietary qualities.
Sodium caseinates are made from fresh skimmed milk. The curds from the skim milk acid coagulation is solubilised by neutralisation. The protein contained in the curd is then rendered soluble and functional. An alkali containing sodium (soda, sodium hydroxide) is then added before the dehydration (drying) step. Such highly purified proteins have good nutritional value and excellent functional properties: emulsification, thickening, texturizing and low viscosity.
The neutralisation is carried out dry in an extruder. The dry extraction of the final product is close to 94%. Before being packaged, extruded sodium caseinates are crushed. This allows particle size to be adapted.
Some possible applications of sodium caseinate are: