Casein and Caseinate: Methods of Manufacture

Sarode, A.R.; Sawale, Pravin Digambar; Khedkar, C. D.; Kalyankar, S. D.; Pawshe, R.D.

doi:10.1016/b978-0-12-384947-2.00122-7

Cited by 43 publications

(40 citation statements)

References 5 publications

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“…During the process known as curdling, the casein is precipitated, washed, and dried, resulting in the separation from whey proteins. When the water soluble derivatives of acid caseins react with alkali solutions, the resulting product is known as caseinate [166]. Sodium caseinate (SC) is the most common form of casein used as a coating material due to their physicochemical features that confer excellent surface active properties similar to caseins, as well as an increased resistance to heat denaturation.…”

Section: Proteinsmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.

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Section: Proteinsmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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“…Likewise, coating of casein micelles with a viscous film delays the dissolution of the caseins after the addition of alkali. To overcome these difficulties, it is important to control the pH and temperature during manufacture (Sarode and others ).…”

Section: Characteristics and Production Of Casein‐based Powdersmentioning

confidence: 99%

Casein‐Based Powders: Characteristics and Rehydration Properties

Silva

Ahrné

Ipsen

et al. 2017

Comp Rev Food Sci Food Safe

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Casein-based powders are gaining industrial interest due to their nutritional and functional properties, but they are also known to have poor rehydration abilities. The fundamental physical and chemical mechanisms involved in the rehydration of these powders are essential for determining the critical steps in the manufacturing processes and for developing casein powders with improved rehydration properties. A number of analytical methods have been developed to measure the rehydration ability of powders, but criteria for the selection of methods for casein-based powders have not been provided. This review article provides an overview of the characteristics and methods for the production of casein-based powders, methodologies to measure their rehydration properties, and it summarizes the current state of understanding regarding rehydration. Advancements have been made in the field; however, a fundamental understanding enabling improvement of the rehydration properties of these powders is still lacking.

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“…Casein mixture preparation was isolated from organic milk, as described previously, with slight modifications. The organic milk was heated to 40 °C on a hot plate stirrer, and pH was adjusted to 4.6 by slowly adding 2 mol L –1 citric acid with constant stirring to precipitate casein.…”

Section: Methodsmentioning

confidence: 99%

Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods

2018

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BACKGROUND: Sodium caseinate (SC) is not considered suitable for use as an emulsifier in organic processed food in the food industry because of the use of prohibited synthetic chemical substances during its production. Casein mixture preparation (CMP), one of the permissible substances specified in the regulations, was isolated from organic milk using citric acid and dibasic potassium phosphate for organic processed foods. RESULTS:To compare CMP and SC, model emulsions stabilized with each substance were prepared at various concentrations and their physicochemical properties were analyzed. The emulsions' stability was determined using Turbiscan under various environmental stresses. The zeta potential of SC and CPM showed a high surface charge (≤−30 mV) at all protein concentrations. Because the concentration of the protein preparation increased to 0.75% (w/v), the particle size of the CMP emulsion decreased with the surface load increased as much as that of SC. The CMP and SC emulsions were stable at neutral pH and room temperature. However, at acidic pH and high temperature, both emulsions were destabilized by creaming and flocculation and increased the creaming migration rates. CONCLUSION: Overall, our data suggest the use of CMP as an emulsifier substitute for SC in organic processed foods. Figure 2. Particle size analysis of emulsions stabilized by different concentrations of casein mixture preparation (CMP) and sodium caseinate (SC). (a) Changes in volume-weighted mean diameter plotted as a function of protein concentration. (b and c) Particle-size distributions of CMP emulsions (b) and SC emulsions (c). wileyonlinelibrary.com/jsfa Determination of the effect of environmental stress on the stability of model emulsions The stability of model emulsions stabilized with CMP and SC at 0.75% (w/v) protein concentration and stored at various pH levels (3, 5, and 7) or temperatures (25, 40, 60, and 80 ∘ C) was J Sci Food Agric 2019; 99: 2375-2383

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Casein and Caseinate: Methods of Manufacture

Cited by 43 publications

References 5 publications

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

Casein‐Based Powders: Characteristics and Rehydration Properties

Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods

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