Ice Cream
The specific applications of sodium caseinate in ice cream production are listed below:
Emulsification
Ice cream is a complex emulsion system consisting of fat, water and other ingredients. As a natural emulsifier, sodium caseinate effectively disperses fat in the aqueous phase and forms a stable emulsifying system. It prevents fat globule aggregation and ensures homogeneity of the ice cream mix.
Stability and Structural Improvement
Sodium caseinate improves the thermal and mechanical stability of ice cream. This means the texture is less likely to deteriorate under temperature fluctuations, such as freeze-thaw cycles. Meanwhile, it helps maintain the shape and structure of ice cream, slows down dripping upon melting, and optimizes the eating experience.
Improved Mouthfeel
By optimizing the micro-structure of ice cream, sodium caseinate delivers a finer and smoother mouthfeel. It regulates the size and distribution of ice crystals, yielding smaller, evenly distributed crystals to enhance product texture.
Increased Overrun
Sodium caseinate helps raise the overrun of ice cream (the volume increase after aeration), which is essential for achieving a light texture. Higher overrun means more air incorporated in each bite, creating a soft and creamy sensation.
Nutritional Value
Extracted from milk protein, sodium caseinate adds extra nutritional value to ice cream and supplies essential amino acids required by the human body, catering to consumers seeking protein-rich food.
Inhibition of Ice Crystal Growth
During storage, temperature fluctuations may trigger recrystallization and result in grainy texture. Sodium caseinate encapsulates tiny ice crystals and inhibits them from merging into larger crystals, preserving the softness and smooth mouthfeel of ice cream.
Sodium caseinate used in ice cream manufacturing not only enhances technical properties such as emulsification and stabilization, but also exerts positive effects on the sensory quality of finished products. With sodium caseinate, manufacturers can produce ice cream featuring finer texture, superior mouthfeel and higher nutritional value.
