| Certificates/Standards: | N; |
| Monthly Output: | 5000mt |
| Regional: | China |
| Packaging Information: | Drum |
| Mode Of Payment: | Not provided |
| Delivery Lead Time: | Not provided |
| Main Sales Markets: | North America，Central/South America，Western Europe，Eastern Europe，Australasia，Asia，Middle East，Africa |
| Sample Provided: | No |
| Sample Policy: | Not provided |
| Minimum Quantity: | Not provided |
Introduction:
Sodium Caseinate is made from the Yak milk with high quality in a scientific way. It contains various elements for human body. It is used not only as a kind of excellent food additive with high protein and nutrition, but also as a resource of trace element for human body. In addition, it is also a kind of strong emulsifying stabilizer and thickening agent with fine affinity, air function and great value of nutrition. In food industry it is used to improve the quality of products. Sodium Caseinate is announced by FAO and WHO as unrestricted food additive, and so it is widely used in all kinds of food products such as meat products, roasted food, artificial cream, coffee partner, baby food, cheese, various cake & candies, beverages, medicine, tobacco, cosmetics, and chemical articles for daily uses.
Character:
It can be dissolved both in cold water and hot water, expanded when adsorbing water, it dissolve easily with the help of mixing, high viscosity will form due to the function of big molecule, and solution will become dense and appears gel after being cooled, in turn ,the gel will be reverted into solution after being heated, gel is elastic and remains moisture, hardly dehydrates and shrinks. So it plays a great role of emulsification. it can absorb water and fat respectively since its minor air bubble from each other without any crash, it has strong stability of heat and emulsification along with frothing, film forming,. lustring, melting aid, etc.
Color:
Pure white or cream white
Index
Standard
Protein (on dry basis)
≥90.00%
Fat
≤2.00%
Ash
≤6.00%
Moisture
≤6.00%
Lactose
≤1.00%
Viscosity(15% 20°C)
200-3000mPa.s
pH
6.0-7.5
Total plate count
≤30000cfu/g
Coli bacterium
≤40cfu/100g
Heavy metal(Pb)
≤0.002%
Arsenic
≤0.0002%
Pathogenic bacteria
Negative
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