sodium caseinate,China Kerui price supplier

company profile

Gannanzhou Kerui Dairy Products Development Co.,LTD

China

Contact: Mr.Richard Zhang

Tel: 86-931-8820619

Number of Employees: < 20

Business Type: Manufacture

product details

Standard:QB/T3800-1999

Origin:Gan su

Brand:Kerui

sodium caseinate is kind of white cream color powder, extracted from pure cow milk by dried-spray technology. It has functionalities of emulsification, thermalstability, thickening, keeping moisture, forming film and so on. It is good nutrition for human body , has proper proportion of Amino Acid ,can be digested easily, is rich in protein and low antigen ,and features the physical activity of anti-mutagen. The Sodium Caseinate is announced by FAO and WHO as unrestricted food additive, and so it is widely used in all kinds of food products .

The intention of Usage :

Meat Products                     Beverage, Artificial Cream ,

Noodles                              Sugar foods,

health food                          Pharmaceutical industry.

Properties:

1. Solubility : It can be dissolved both in cold water and hot water, expands when absorbing water, and dissolves easily with the help of stirring.

2. Moisture Keeping: high viscosity will form due to the function of big molecule, and solvent liquid will become dense and gel appears after being cooled, in turn, the gel will be reverted into solvent liquid after being heated, gel is elastic and remains moist, hardly dehydrates and shrinks.

3. Emulsification and Thickening: The hydrophilic group and hydrophobic group respectively can connect water and fat, which enhances the blend of water and fat, prevents dehydrating and shrinking, is helpful for the equidistribution of all components in food, so It can improve the quality ,flavor, taste of food.

4. Bubble Forming: The molecules of sodium caseinate can isolate the tiny

bubbles and keep the bubble from being broken and Incorporated.

5. Others: the connection ways among the big molecule amino acid in sodium caseinate solvent makes features of high thermalstability, emulsification, bubble frothing, film forming, lustering and dissolving accelerated.

Volume of addition: No restriction

H.S Code: 350190

CAS No.: 9005-46-3-00

Packing: white craft paper bag with P.E. liner

Net weight: 25.0KGS/bag

Gross weight: 25.2KGS/bag

Period of validity: half a year

Keep method:   should be put at shady and cool, dry and ventilated places

Iingredients

Sodium Caseiante

Execution Standard: QB/T 3800-1999

Chemical & Physical Index

Item

Standard Specifications

Color

White Cream

Flavor & Taste

Bland

Protein

≥ 90%

Moisture

<6%

Fat

<2%

Ash

<6%

PH

6.8-7.2

lactose

<1%

Solubility

99.5%

Scorched particles

A/B

Microbiological Index

Total Plate Amount

<10000 cfu/g

Coliform

< 40MNP/100g

Samonella

Absent

Yeasts and moulds

< 50

Listeria Monocytogenes

Absent

Staphylococcus Aureus

Absent

Iingredients		Sodium Caseiante
Execution Standard: QB/T 3800-1999
Chemical & Physical Index
Item	Standard Specifications
Color	White Cream
Flavor & Taste	Bland
Protein	≥ 90%
Moisture	<6%
Fat	<2%
Ash	<6%
PH	6.8-7.2
lactose	<1%
Solubility	99.5%
Scorched particles	A/B
Microbiological Index
Total Plate Amount	<10000 cfu/g
Coliform	< 40MNP/100g
Samonella	Absent
Yeasts and moulds	< 50
Listeria Monocytogenes	Absent
Staphylococcus Aureus	Absent