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Milk Protein (Sodium Caseinate)

Vegetarian

Usage Tips

  1. Milk Protein (Sodium Caseinate) can be used as an ingredient in baked goods, cheeses, meat products, coffee creamers, yogurt, pasta and soups.

Common names and forms

  1. Milk Protein
  2. Sodium Caseinate
  3. Sodium Caseinate (Milk)

Description

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.

Note

Milk Protein (Sodium Caseinate) should be avoided by those who are allergic to milk as it can cause allergic reactions.(1)

- Disclaimer
"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.”