What You Need to Know
The process involves dissolving sodium caseinate in hot water (around 80-90°C) to create a stable emulsion, which is then cooled to around 40-50°C, allowing it to set and form a gel-like texture. This technique is sensitive to pH, temperature, and ionic strength, which can affect its stability and texture.
Steps
- 1.
Imitation cheese products (United States): Provides melt and stretch properties
- 2.
Whipped dairy foams (France): Creates stable aerated structures
- 3.
Meat analogs (Japan): Improves texture and binding in plant-based proteins
The Science
Primary Reaction
Denaturation and gelation of casein proteins