Study of sodium caseinate on its application in the milk coffee
The characteristics of sodium caseinate are outlined, and its cost is cheaper than the milk powder. By using sodium caseinate, composite emulsifier and carrageenan as emulsion stabilizer, the main factors on impacting emulsification and stability on the milk coffee are studied. The best production processes are that the temperature of homogenizer is 65 ℃ , the pressure of homogenizer is 25/5 MPa, the effect of twice homogenizer is better. By L9(33) orthogonal test, the results of the formulation of emulsifier and stabilizer were gained: sodium caseinate 0.4%,composite emulsifier 0.2% and carrageenan 0.04%.