Search results
Results From The WOW.Com Content Network
The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier. [ 3 ] [ 5 ] Casein is secreted into milk from mammary cells in the form of colloidal casein micelles , a type of biomolecular condensate .
A cup of coffee with sachets of Coffee-Mate non-dairy creamer and pure sugar (also shown are a stir stick and coffee cup holder). A non-dairy creamer, commonly also called tea whitener or coffee whitener or else just creamer, is a liquid or granular product intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate, or other beverages.
Sodium caseinate acts as a greater food additive for stabilizing processed foods, however companies could opt to use calcium caseinate to increase calcium content and decrease sodium levels in their products. [5] There are two Calcium Caseinate forms, spray-dried (Scaca) or roller-dried (Rcaca) which are used for multiple applications. [6]
Coffee-mate Original is mostly made up of three ingredients: corn syrup solids, hydrogenated vegetable oil, and sodium caseinate.Sodium caseinate, a form of casein, is a milk derivative; however, this is a required ingredient in non-dairy creamers, [2] which are considered non-dairy due to the lack of lactose. [3]
This page was last edited on 26 September 2007, at 20:58 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as maize or beets , and then, by neutralizing the resulting lactic acid [ 4 ] to create a compound having the formula NaC 3 H 5 O 3 .
Sodium chloride, also known as 'edible salt' or 'table salt' [87] (chemical formula NaCl), is the principal source of sodium (Na) in the diet and is used as seasoning and preservative in such commodities as pickled preserves and jerky. For Americans, most sodium chloride comes from processed foods. [88]
For this reason isoelectric point precipitation is most often used to precipitate contaminant proteins, rather than the target protein. The precipitation of casein during cheesemaking, or during production of sodium caseinate, is an isoelectric precipitation.