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Sodium Caseinates are suitable for products that require high emulsification, rapid dispersion, and are soluble in food and pharmaceutical applications.
Sodium Caseinate is a phosphoroprotein commonly found in animal and human milk. Unlike many proteins, casein is not coagulated by heat but by a chemical reaction. It is often used in cheesemaking for clotting. It is also used as a protien helper with transglutaminase to improve the bond of the meat glue.
Note: people who have allergies to milk may have a reaction to casein.
