Description
Reconstruction with sodium caseinate involves dissolving the caseinate in hot water to create a stable emulsion, which is then cooled to set and form a gel-like texture.
Technical
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.
Science
Primary Reaction
Denaturation and gelation of casein proteins
Sensory Profile
Aroma ()
MildNeutralMilkyCreamySubtle dairy
Wine Analogy
Similar textural transformation to malolactic fermentation in Chardonnay
Coffee Analogy
Emulsion stability comparable to properly frothed milk in latte art
Perfume Analogy