Sodium caseinate is used often in various soups, marinades and stews.
Sodium caseinate – milk dry natural protein (90%) without extraneous smacks and odors, white, with a light cream tint. It is used in dairy, meat, confectionery, etc.
Sodium caseinate is intended to replace meat raw materials, milk powder, vegetable proteins and to densify the structure of finished products, reducing the cost of finished products, improving the consistency, juiciness and presentation, stabilizing meat emulsion, reducing reject by reducing the formation of broths, fat swelling during heat treatment.
Improving nutritional properties, good emulsifying properties, gelling properties (good viscosity), enriches products with organic amino acids, foaming properties, absorbs water and fats.