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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Caseinates are the soluble salts of acid casein, known as milk protein. They are widely popular for their nutritional content, containing all essential amino acids and a minimum protein content of 90%. Caseinate are created as an effect of reaction between acid casein and lye(sodium hydroxide). It is usually sodium(exhibit a smooth mouthfeel when dispersed in water) or calcium(least water-soluble and exhibit a slightly gritty mouthfeel) caseinates, both of which are spray-dried and often used as food additive in the form of emulsifier or hemuctant in meat products. It is also considered as a source of protein, foam stabilizer or as an ingredient in milk and cream substitutes.