Sodium caseinate is the biochemical name for casein. Unlike many proteins, casein is not coagulated by heat but by a chemical reaction.
Sodium Caseinate are suitable for products that require high emulsification, rapid dispersion, and are soluble in boiling water and insoluble in alcohol.
It is often used in cheese making for clotting. It is also used as a protein helper with transglutaminase to improve the bond of the meat glue.
It provides a hint of dairy flavor as well as to create a thickening and whitening for a creamy look and feel.
Note: people who have allergies to milk may have a reaction to casein.
