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Help CenterFood-grade Casein, Caseinogen, Cas 9000-71-9, Nutritional Fortifier, Latex Products
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1. Introduction to Casein:
Casein is in the form of white to light yellow granules, powder, or flakes. It is odorless, tasteless, or has a slight aroma and flavor. It is insoluble in water and alcohol and dissolves in alkaline solutions to form caseinates. Casein is the main protein in milk and consists of α, β, γ, and κ caseins, which differ in their amino acid composition and electrophoretic behavior. It has a relatively high nutritional value and precipitates after acidification or treatment with rennet. α and β caseins have more serine residues phosphorylated, forming calcium-binding sites.
In the food industry, casein is mainly used as a nutritional fortifier for solid foods. At the same time, it also serves as a thickening and emulsifying stabilizer during food processing. Sometimes, it can also be used as a binder, filler, and carrier. Casein is especially suitable for use in cheese, ice cream (with a dosage of 0.3 - 0.7), meat products (such as ham and sausage, with a dosage of 1 - 3), and aquatic minced meat products. It can be added at a 5% dosage to fortify the protein in bread and biscuits, and the dosage in mayonnaise is 3%. Since casein is the most perfect protein, it can also be combined with cereal products to make high-protein cereal products, etc.
2. Properties of Casein:
White or light yellow powder
3. Uses of Casein:
1. It is prone to precipitation under acidic conditions.
2. When used in luncheon meat, adding 1.5% - 2% can improve the utilization rate of raw meat, reduce costs, and enhance heat resistance and emulsification stability.
3. When used in sausage meat, adding 0.2% - 0.5% can prevent fat depressions in the sausage and make the fat distribution uniform, increasing the adhesiveness of the meat.
4. When used in fish cake products, it can significantly increase their elasticity.
5. Adding 0.3% to ice cream can stabilize air bubbles, improve the texture of the product, prevent lactose crystallization, and avoid shrinkage or collapse during storage.
6. When used in cereal foods such as bread and biscuits, like casein, it is a high-quality protein source. Due to its water solubility, it has a much wider range of uses than casein. It can be added to cereal foods as a nutritional fortifier to make high-protein cereal foods, which are special nutritional foods for the elderly and infants. The dosage for bread and other cereal products is 0.2% - 0.5%; for Western pastries, doughnuts, chocolate, and other pastries, the raw material dosage is 0.5% - 5.0%.
7. When used in the flour for fried fish, the dosage is 0.2% - 0.5%.
8. Adding 0.2% - 0.3% to beverages can replace whole milk, skim milk, egg white, etc.
9. When used in vegetable fat powder, the dosage is 1.5% - 4%.
Casein
Casein is mainly used as a food additive, casein glue, in cosmetics, leather chemicals, paints, plastics, aluminum foil, safety matches, pigments, coated paper, plywood industry, glazing industry. A 2% casein solution is required when measuring protease activity by the Folin method.
For paper tubes, paper chemicals, and cement, and its derivatives can be used in plastic products through reaction with formaldehyde, with a wide range of applications.
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