Sodium Caseinate (SC), also known as sodium caseinate, sodium caseinate or sodium casein, has a strong emulsification and thickening effect. It is commonly used in the food industry to increase the fat and water content in food Retention helps to distribute the ingredients evenly in food processing. Sodium caseinate is an addition compound of casein and sodium. It is a kind of protein affinity obtained by treating casein curd with alkali (such as hydroxide) to convert water-insoluble casein into a soluble form. Water food glue. As a food additive, sodium caseinate has high safety. In 1970, the 14th meeting of the FAO/WHO Joint Food Additives Expert Committee believed that sodium caseinate prepared with food-grade reagents according to good processing operations can be regarded as food and does not need to be provided. Its toxicological data, the allowable daily intake (ADI) does not require special regulations, and it is widely used in countries all over the world. Because of its good emulsification and thickening effects, it is applied to almost all foods. It is currently produced in countries around the world And consumption are increasing day by day.
酪蛋白酸钠是白色的，淡黄色粉末或薄片，无味，无味或略微特异性的香气和味道，并且易溶或分散在水中。pH是中立的。将酪蛋白沉淀到水溶液中。酪蛋白酸钠是一种可溶性盐，通常使用新鲜牛奶作为原料，并使用碱性物质将水不溶性酪蛋白转化为可溶性盐。原料酪蛋白由肾素或酸沉淀法制备。脱水后（含有50％至60％的水分）或酪蛋白在水中分散并溶胀，加入水溶液中加入氢氧化钠，碳酸钠或碳酸氢钠后，通过蒸发，喷雾干燥或冷冻干燥获得。它也可以用铵，钙，镁，钾和其他碱中和来制造各种酪蛋白。
中科院钠einate has a certain degree of emulsification due to its hydrophilic and hydrophobic groups in the molecule. Its emulsifying properties are affected by certain environmental conditions, for example, changes in pH can significantly affect its emulsifying properties. Sodium caseinate has the smallest emulsifying power at the isoelectric point, and its emulsifying power can increase when it is lower than the isoelectric point, while its emulsifying power is larger under alkaline conditions, and it increases with the increase of pH. It is worth noting that because sodium caseinate is very heat-resistant, it can greatly improve its emulsifying power when it is heat-treated under specific pH conditions. The proper combination of sodium caseinate and carrageenan can not only increase its viscosity, but also greatly increase its emulsifying power. The combination of many other emulsifiers with sodium caseinate can also enhance its emulsification. Emulsifiers made from sodium caseinate are usually used, and their stability is better than emulsifiers made from whey protein and soy protein.
中科院钠einate has good foaming properties and can be widely used in ice cream and other cold foods to improve its texture and taste. The study on the foamability of sodium caseinate, whey protein and egg white powder found that when the concentration is in the range of 0.5% to 0.8% under the same conditions, the foaming power of sodium caseinate is the largest, and its foaming Bubble power increases with increasing concentration. However, its foam stability is not as good as egg white powder. The presence of sodium and calcium ions can reduce its foaming power, but can increase its foam stability.
酪蛋白酸钠是聚合物蛋白质，其水溶液具有一定的粘度。根据不同的生产方法，工业生产的酪蛋白酸钠分为低粘度，中粘剂和高粘度酸钠。当浓度低于6-7％时，高粘度产品通常是牛顿液体，即它们的粘度与剪切速率无关;当浓度高于此时，它们具有假塑性，即它们的粘度随着剪切速率的增加而降低。并且这种假塑性随着浓度的增加而增加。当浓度低于10％至12％时，低粘度产品通常是牛顿液，如果它高于此，则是假塑性的。
范围内的pH值6.3至7.2所控制sodium caseinate products, pH has no significant effect on the viscosity of sodium caseinate solution; like other polymer solutions, the concentration of sodium caseinate is the primary factor affecting its viscosity Factors, the viscosity of sodium caseinate solution changes exponentially with the increase in concentration; the viscosity of sodium caseinate is negatively correlated with temperature, that is, its viscosity decreases with the rise of temperature; in short, it affects the viscosity of sodium caseinate There are many factors. Usually, the temperature has a greater influence. The higher the temperature, the lower the viscosity. The natural logarithm of the viscosity and the reciprocal of the absolute temperature have a linear relationship, that is, when the temperature increases, the viscosity decreases in the natural logarithm. Certain salts have a greater effect on the viscosity of sodium caseinates, such as sodium chloride and sodium dihydrogen phosphate, which can increase the viscosity significantly. In addition, the combination of sodium caseinate and certain other thickening agents such as carrageenan, guar gum, carboxymethyl cellulose, etc. can also greatly improve its thickening performance, of which角叉菜胶has the greatest effect. This thickening effect is usually related to temperature, pH, and metal ions.
作为食品添加剂，酪蛋白酸钠主要用作乳化剂和稳定剂。它具有强烈的乳化和增稠效果。事实上，它还具有增厚，粘接，发泡和泡沫保留的影响。因为酪蛋白酸钠是水溶性的，所以它在食物中的使用比酪蛋白更宽。
酪蛋白酸钠广泛用于食品工业中。它可用于冰淇淋，蛋白质饮料，肉类和水产肉制品，饼干，面包，面条等谷物产品，咖啡馆，快餐等食品。香肠中使用的量为0.2-0.5％，可以使脂肪分布均匀，增强肉的凝聚力;用于鱼饼可以增强弹性;加入0.2-0.3％的冰淇淋，以稳定产品中的气泡并防止沙子和沙子收缩。其他食品使用：面包，饼干和面条的0.2-0.5％;西式蛋糕，甜甜圈和巧克力0.5-5.0％;奶油牛奶饮料0.2-0.3％
Because sodium caseinate has good emulsification, thickening and gluing properties, it is widely used in meat products such as sausages, ham, and luncheon meat. It can increase the binding force and water holding capacity of the meat, and make the fat emulsify without precipitation, thereby greatly improving the quality of the product. It is reported that when 2% sodium caseinate is added, the water holding capacity of the meat product can be increased by 37% compared to the control. Based on this, not only can it be used in production to produce high-quality products, but at the same time it can increase the utilization rate of raw materials, increase output, and reduce costs when necessary. For example, in the production of canned luncheon meat, it is made by pre-preparing sodium caseinate, fatty meat (fat) and water in the ratio of 1:6:6 or 1:8:8, and then adding it to the meat. The product can not only maintain good sensory quality, but also greatly increase output and reduce cost.
酪蛋白酸钠通常用于面包食品。除了使用良好的乳化性能提高产品质量并延长保质期，从营养的角度来看，由于酪氨酸钠富含赖氨酸，它可以大大补充谷物蛋白质缺乏赖氨酸提高了烘焙产品的营养价值。为了获得特定应用的更好的结果，酪蛋白酸钠通常与一些其他乳化剂组合使用，或者进一步形成为施用的BOB体育客户端特定配方。例如，日本的专利：水（100份），酪蛋白酸钠（5.0份），柠檬酸钠（0.1份），乳糖（7.0份），棕榈油（80份），脂肪酸单甘油酯（7.5份）和二乙酰酒石酸单甘油酯（0.4份）形成乳液配方，其将面粉加入5％。由此产生的面包店产品在冷却后具有良好的质地，其保质期可以扩展到1，可用于微波炉烹饪。
中科院钠einate itself can be considered as a dairy product, and its application to dairy products can further improve the quality of the product.
(1) Ice cream
A soft, delicate mouthfeel and good expansion rate are very important for high-quality ice cream. During production, in order to improve the taste and texture of ice cream and avoid roughness and instability caused by low milk solid content, it is usually necessary to add milk powder, condensed milk, etc. to increase the protein content. However, the protein content in these substances is not high, while the lactose content is high (for example, the protein content of milk powder is about 28%, while the lactose is about 36%). If you add more, because the solubility of lactose is not high, the mixture will crystallize when the finished product is stored after freezing and stirring. The ice cream has a rough texture and even has a sandy texture. If sodium caseinate is appropriately added, the high protein content (about 90%) and good foaming can help improve the texture of ice cream and increase the foaming. Properties and expansion rate, and then through the emulsification effect of sodium caseinate itself and the synergistic effect of using it with other emulsifiers, the product quality can be greatly improved.
（2）牛奶固体饮料
在牛奶固体饮料的生产中，蛋白质含量低于国家标准的问题，通常易于发生蛋白质含量为8％（通常为5％至7％）和产品特异性体积。如果添加更多的奶油或浓缩牛奶，则不是理想的。此时，如果适当添加酪蛋白钠可以更好地解决问题。
(3) Protein drinks
In addition to a certain protein content, yogurt also needs to have certain gelling properties. Appropriate addition of sodium caseinate can increase its gelling ability and increase its hardness, making it taste better, thereby improving product quality.
In addition, sodium caseinate can also be used in soups, soups, snacks, and marinades to increase its viscosity and improve taste; used in beverages, especially vegetable protein beverages, to prevent fat precipitation, improve stability, and maintain beverages And clarification of fruit wine.
虽然大力发展方便食品和快餐，但如何防止由塑料包装引起的环境污染是一个关注的问题。食用电影的发展陷入了存在。良好的食用膜应该能够有效地控制食物系统中的水蒸气，氧气，二氧化碳，脂质等的转移，并防止风味化合物的挥发。
As a natural food, sodium caseinate is a food additive that is rich in nutrition and has a variety of functional properties. Today, it has received increasing attention and is widely used in the food industry.
