Caséinate de sodium cas 9005-46-3

1. Dairy Product Processing
• Added to ice cream as an emulsifying stabilizer to improve system stability, prevent ice crystal growth, and enhance the smoothness and shape retention of the ice cream.
• Used in the production of yogurt and lactic acid bacteria beverages to enhance viscosity and stability, prevent stratification and sedimentation, and improve the rich taste of the product.
• Applied to solid dairy products such as milk powder and milk tablets to improve reconstitution, prevent clumping, and enhance the protein content and nutritional characteristics of the product.

2. Meat Product Processing
• Used in products such as sausages, ham, and luncheon meat, it acts as an emulsifier and water-retaining agent, effectively binding fat and water, reducing oil separation and water loss during processing, and improving the elasticity, sliceability, and texture of meat products.
• Can be added to restructured meat products as a binder to enhance the adhesion between minced meat and improve the structural integrity of the product.

3. Beverage Industry
• Applied to plant-based protein beverages (such as soy milk and almond milk) and dairy-based beverages as an emulsifying stabilizer to solve the problem of oil-water separation and improve the uniformity and smoothness of the beverage.
• Can be used in fortified beverages as a protein supplement, while also utilizing its emulsifying properties to stabilize other nutrients in the beverage.

4. Condiments and Sauces Industry
• Used in products such as salad dressings, mayonnaise, and sauces, it acts as an emulsifying stabilizer, preventing sauce separation, improving the viscosity and texture of the sauce, and making the sauce more uniform.
• Added to hot pot bases and concentrated soup bases to enhance the richness and consistency of the soup and improve flavor release.

5. Cosmétiques et produits de soins personnels
• Used as an emulsifier, humectant, and stabilizer in skincare products such as creams, lotions, and facial cleansers, it promotes the fusion of oil and water phases, improves product stability, and its protein components have certain moisturizing and nourishing effects.
• Used in shampoos and conditioners, it can improve hair smoothness and manageability and reduce static electricity. 6. Feed Industry
• Used as a high-protein feed additive in aquatic and livestock feed, providing a high-quality protein source. Its emulsifying properties also help animals better absorb and utilize fats in the feed, improving feed conversion efficiency.
• Used in feed for young animals to improve palatability and digestibility, promoting growth and development in young animals.

7. Baking Industry
• Added to products such as bread, cakes, and biscuits to act as a thickener, leavening agent, and texture improver, resulting in a more fluffy bread texture and a finer cake texture. It also extends the shelf life of baked goods and delays staling.
• Used in whipped cream for pastries and cakes to improve the stability and shaping ability of the cream, preventing melting and deformation.

8. Other Special Fields
• Pharmaceutical Industry:
Can be used as an emulsifier, suspending agent, or coating material in pharmaceutical preparations, used in the preparation of emulsions, suspensions, and other dosage forms, improving drug stability and bioavailability.
• Edible Packaging Materials:
Combined with starch, polysaccharides, etc., to prepare biodegradable edible films for food preservation packaging, providing both barrier properties and safety.