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Casein raw Powder CAS 9000-71-9
Product Overview:
Casein is the major protein in milk of mammals including cows, goats and humans. Casein is the main protein in cow's milk and albumin is the main protein in human milk. Casein is a large, hard, dense curd (curds) that is extremely difficult to digest and break down. Casein is the highest content of milk proteins, is mainly used as food ingredients or microbial culture medium, the use of protein enzymatic hydrolysis technology to produce casein phosphopeptide has to prevent the loss of minerals, in particular, to promote the macronutrients (Ca, Mg) and trace elements (Fe, Zn, Cu, Cr, Ni, Co, Mn, Se) efficient absorption of the functional characteristics of the casein phosphate peptide with the "mineral carrier". "It can combine with metal ions, especially calcium ions, to form soluble complexes.
Casein raw Powder CAS 9000-71-9 Attributes
CAS:9000-71-9
MF:C81H125N22O39P
MW:2061.956961
EINECS:232-555-1
Specification: 99% min Casein
Sample:Casein Powder
Packaging:1kg/bag, 25kg/drum
Brand: Henrikang
Appearance:White
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
Casein raw Powder CAS 9000-71-9 Details
Casein Usage and Synthesis.
Acid casein is mainly used as a base for paints, as a binder for wood, paper and cloth, and as an additive for food.
As the base material of paint accounts for about half of the total consumption, it has excellent water resistance, and can be well dispersed in pigments to improve the uniformity of paint. In addition, crude curdled lactase protein is mainly used for plastic buttons because of its good fluidity and ease of painting and construction. Casein buttons compared with other resin buttons, dyeing, processing, color and luster of the bright sex are good, the quality of the buttons in the upper middle class.
Casein and slaked lime, sodium fluoride, copper sulfate evenly mixed, and then matched with kerosene to get casein glue, is the aviation industry and wood processing departments use a kind of adhesive. Casein is also used in medicine and biochemical reagents. Casein is the main protein in the milk of mammals including cows, sheep and humans.
Uses of Casein.
Acid casein is mainly used as a base for paints, as a binder for wood, paper and cloth, and as an additive for food. As the base material of paint accounts for about half of the total consumption, it has excellent water resistance, and can be well dispersed in pigments to improve the uniformity of paint. In addition, crude rennet 2 protein is mainly used in the manufacture of plastic buttons because of its good fluidity and ease of paint application.
Casein buttons compared with other resin buttons, dyeing, processing, color and luster of the bright sex are good, the quality of the buttons in the upper middle class. Casein and slaked lime, sodium fluoride, copper sulfate evenly mixed, and then matched with kerosene to get casein glue, is the aviation industry and wood processing departments use a kind of adhesive. Casein is also used in medicine and biochemical reagents.
Thickener; Emulsifier; Stabilizer; Nutritional fortifier (protein fortification); Binder; Filler; Carrier.
Especially suitable for cheese, ice cream, dosage 0.3% to 0.7%, meat products (ham, sausage) 1% to 3% and aquatic minced meat products. Fortified bread, cookies protein 5%; mayonnaise 3%.
Preparation of Casein.
Product Method of Casein.
(1) Fresh milk defatted, add acid (lactic acid, acetic acid, hydrochloric acid or sulfuric acid), the pH will be adjusted to 4.6, so that the casein microparticles lose charge and coagulation and precipitation. Casein obtained in this way is known as acid casein, plus the different types of acid to get the acid casein but almost no difference.
Acid casein is white to light yellow powder or particles, slightly milky and sour flavor. It is only soluble in water, but can be dispersed and dissolved in water if ammonia, alkali and its salt are added. Soluble in strong acid, diethanolamine, morpholine, urea, formamide, hot phenol and Turkish red oil.
(2) The action of milk with crude rennet forms a coagulated precipitate called crude rennet casein, which is white granular, almost tasteless and odorless, and produces a peculiar odor when heated and burned. Lactase casein has a higher ash content than acid casein.
