PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASEINATES OBTAINED BY EXTRUSION COOKING.
 
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Pol. J. Food Nutr. Sci. 2001;51(4):13–18
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ABSTRACT
The physico-chemical and functional properties were examined for sodium caseinate, calcium caseinate and sodium-calcium caseinate of new kind obtained by extrusion-cooking. The latter was found to be characterised by the most developed, porous microstructure and the highest values for water solubility, fat absorption capacity, and ability to stabilise the oil/water emulsion Calcium caseinate showed compact, packed microstructure and the lowest values for water solubility, water and fat absorption, emulsification yield, and water solution viscosity The microstructure of caseinates was found to be very important factor determining the functional properties of caseinates.
ISSN:1230-0322