rennet casein protein,China SONWU price supplier

                                                                                                    rennet casein protein

 

 

Sodium caseinate is the biochemical name for casein, which is a type of protein found in the milk from all mammals. Casein, which is Latin for "cheese," is a major component of commercial cheese and its principle source of protein. Casein is also used as a food additive and for industrial purposes. Some people are allergic to sodium caseinate, and it has been linked to some human diseases, mainly autism and gastrointestinal problems. Consult with an allergy specialist if you suspect an allergy or intolerance to any casein-based product.

 

 

 

 

Product name :  Sodium Caseinate (Edible Grade)			Appearance:  Cream White
Weight:  12 MT			Quantity: 480 BAGS
Mesh Size :   200-400
Analysis data
Item	Standard	Result		Determination
Protein	90.0% Min	90.53%		OK
Moisture	6.0% Max	5.28%		OK
Ash	6.0% Max	5.38%		OK
Fat	2.0% Max	1.91%		OK
PH	6.0-7.5	7.2		OK
Flavor	bland	bland		OK
V iscosity( (15% 20 °C )	500-3000mPa.s	2500 mPa.s		OK
Insolubility	/g Max 0.50 ml	0.38ml		OK
Lactose	% Max 1.00	0.4		OK
Total plate count	/g Max 30000	21000		OK
Colibacterium	/100g Max 40	32		OK
Heavy metal(pb)	% Max 0.002	0.0016		OK
Arsenic	% Max 0.0002	0.00017		OK
Therapeutic bacteria	Negative	NO		OK
INSPECTIONS STANDARD CONFORMS TO NATIONAL STANDARD   QB/T 3780-1999 TESTING METHOD CONFORMS TO NATIONAL STANDARD QB/T 3781 - 1999

 

 

 

 

 

 

1. Chemical Use

In addition to cheese production, casein isolates were used in paper products, paint and plastics before being mostly replaced by petroleum-based polymers. As such, caseins are now used primarily in food production, where they add nutrition, flavor and specific consistencies. According to the textbook "Contemporary Nutrition," casein derivatives are widely used in certain meat products, coffee whitener, processed cereals, baked goods and processed cheeses.

2.Controversies
Most allergic reactions to cow milk and cheese products, aside from lactose intolerance, are due to the presence of casein, according to the textbook "Human Biochemistry and Disease." Whey Protein produces far fewer allergic reactions in comparison. Further, casein breaks down to produce the peptide casomorphin, which acts primarily as a histamine releaser and contributes to allergic reactions, but some research indicates it might aggravate the symptoms of autism, according to "Human Biochemistry and Disease." More research is needed before any warnings are considered.

 

 

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