Milk Protein (Sodium Caseinate) is a type of protein found in the milk from all mammals. Around 82 percent of the proteins in milk belong to the casein family. It generally comprises 80% of the proteins in cow's milk and about 20% to 45% of the proteins in human milk. Sodium caseinate is a biochemical name for casein. It can also be used as a food additive for stabilizing processed foods. They are stable when exposed to heat and can survive pasteurization and can be dried and reconstituted while retaining their nutritional value. It can be used to add texture, thicken like sauces and, prevents liquid and fats from separating.
Milk Protein (Sodium Caseinate) should be avoided by those who are allergic to milk as it can cause allergic reactions.(1)
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