What is casein sodium and characteristics?

Casein sodium is above the snow line of plateau yak milk as raw material, adopt scientific production process refined but become. Also called casein sodium casein acid sodium salt. It contains all kinds of essential amino acids and a variety of trace elements for human, not only as nutritional supplements of all kinds of food, also can be used as the human body minerals, trace elements, is a variety of food nutrition supplements and protein, and thickening agent, emulsifying stabilizer has good moisture and protein of foamability and gas. And the good functionality and very high nutritional value. In the food industry has the moisturizing. Fresh. Keep sweet, improved quality, and so on. Casein sodium was the United Nations food and agriculture organization (FAO) and world health organization (WHO) food additives committee identified as unlimited use of food additives, so it is widely used in meat products. Baked food. Drink. Medicine, tobacco, cosmetics, daily chemical and other industries.

The five characteristics of casein sodium:

1. Soluble in hot and cold water, the water absorption and solid expansion and breaking can be dissolved.

2. Large molecules to produce high viscosity solution, and become thick. Can dissolve after cooling gel. The gel could also become a solution after heating. Gel elastic. And can keep moisture, almost no dehydration shrinkage.

3. Have a strong emulsification thickening effect. Its molecule has a lot of hydrophobic and hydrophilic genes, respectively with water and fat content, make the solution has the property of emulsified oil.

4. Casein sodium acid molecules can isolate tiny bubbles. Can keep foam is not merged, not broken

5. Casein sodium macromolecular connection between amino acids, make its show higher thermal stability and emulsification and so on. Also has a foam. Into la.. Helps the melt.