Improving the Dispersibility & Emulsifying Properties of Micellar Casein to Replace Sodium Caseinate

How JOHA® Emulsifying Salts Improve the Functionality of MicC

The aim of this study was to improve the dispersibility and emulsifying properties of micellar casein (MicC) to replace sodium caseinate (NaCa). For this purpose, JOHA® emulsifying salts were tested in combination with micellar casein. These salts can change the pH and open the micelle by calcium sequestration and electrostatic interaction with the protein constituting the micelle.

Download the Whitepaper

Google Translate »