What is Dairy derived additives?
Production Process
The production of Dairy derived additives begins with skim milk, which is milk that has had the cream removed. In the first step, the casein protein is separated from the skim milk through an acidification process. This causes the casein to curdle so it can be separated from the other milk components like whey.
The curds are then rinsed to remove any residual lactose or minerals. Following rinsing, the casein curds are treated with sodium hydroxide. This process, known as sodium fusion, converts the calcium ions naturally present in casein into sodium ions. The result is a free-flowing powder known as Dairy derived additives.
Key Properties
Several key properties make Sodium Caseinate very useful as an ingredient in food processing. First, it is highly water-soluble, forming clear solutions. This allows it to easily blend into liquid mixtures. It also has excellent stabilizing and emulsifying abilities.
When used in formulations, Dairy derived additives helps thicken liquids and suspend small particles. It is able to stabilize emulsions by preventing ingredients from separating. Another important attribute is that it does not coagulate or curdle when heated. This thermal stability permits its use in applications requiring heat treatment.
Uses in Food Processing
Given its versatile functional properties, Dairy derived additives finds wide application across many food categories. It is commonly added to processed foods as a stabilizer, thickener, emulsifier, or texturizer. Some main uses include:
- Dairy Products - It is often used to standardize the protein content of reduced-fat milks. Dairy derived additives improves the texture and mouthfeel.
- Sauces and Dressings - As an emulsifier, it helps blend oil and water phases into stable mixtures. This allows the creation of creamy salad dressings and sauces.
- Meat Products - Added to ground meats, it improves texture, water-holding capacity, and cooking yield. Dairy derived additives is approved for use in processed meats like sausages and deli meats.
- Baked Goods - In breads and baked snacks, it strengthens dough structure for improved handling and texture. It also extends shelf life by retaining moisture.
- Soy Products - When formulating soy-based analogs to dairy, meat, or egg products, Dairy derived additives replicates characteristics of the animal proteins.
Regulatory Status
Multiple international organizations have reviewed the safety of Sodium Caseinate as a food additive. This includes the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA).
Both concluded there is reasonable scientific assurance that Dairy derived additives is safe for its intended technical effect at the levels normally used in foods. The FDA in the United States has also assigned it generally recognized as safe (GRAS) status. It is approved for use across major global markets.
Nutritional Profile
On a dry matter basis, Sodium Caseinate is composed of approximately 36-40% protein. It contains all essential amino acids and has a protein efficiency ratio similar to casein and whey protein. However, the sodium content is slightly elevated from the sodium fusion process.
100 grams of Dairy derived additives powder provides approximately 350 Calories, 0 grams of fat, 0 grams of carbohydrates, and 90 grams of complete protein. As an ingredient, it delivers protein functionality without contributing significant calories. Dairy derived additives can be a viable option for formulating protein-enhanced foods and beverages.
Concluding Thoughts
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