Protein, sodium caseinate, sodium cheese vegetarian cheese vegetarian casein

According to China's food additive sodium caseinate standard, the product should meet the following quality indicators: Protein (dry basis) ≥90.0%, fat ≤2.0%, lactose ≤1.0%, ash ≤6.0 %, moisture ≤6.0%, pH value of 6.0-7.5 (from GB10797-89). According to Japan (1983) provides that sodium caseinate should meet the following quality indicators: nitrogen (N = 14.01) 14.5% ~ 15.8%, decrease drying ≤15%, Residue on ignition ≤6%, fat ≤1.5%, heavy metals (Pb) ≤0.002%, Arsenic (AS2O3 meter) ≤0.0002%, 2% (W / V) aqueous solution pH of 6.0-7.5. Apply Press of food additives health standards, range and maximum usage of sodium caseinate are listed in Table 12-3. Sodium caseinate hydrophilic, widely compared with casein applications, can be used for meat and aquatic products, meat, ice cream, cookies, bread, pasta and other grain products. Used in sausage fat distribution can enhance meat adhesion. It can be used to enhance the flexibility of surimi. Sausage amount of 0.2% to 0.3%. In the ice cream used to make products bubble stability and prevent anti-sand and contraction. It can play a role in enhancing the use of bread. Bread, biscuits, noodles in an amount of 0.2% to 0.5%; in Western-style cakes, donuts, chocolate in an amount of 0.59% to 5.0%; the amount in a creamy milk drink 0.2 % to 0.39%. But it can also be used for other dairy products