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.
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