Spray dried Sodium Caseinates

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with sodium prior to proceeding to spray drying.

The sodium caseinates have high emulsifying and viscosing properties. That’s why they are used in sausages, ready meals, dairy products and coffee creamers.

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