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Showing 1 to 20 of 24 for “"caseinate"”.
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Whey-Caseinate Blends and Lactose Hydrolysis in Yogurt Manufacture
… were spray dried blends_ of _whey proteins and caseinates. A second objective was to determine if concomitantly, partial enzymatic hydrolysis of lactose would afford the · same degree of sweetness in yogurts containing less sucrose than nonhydrolyzed yogurts. A yogurt with less sucrose should be …
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Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures
… of the physical characteristics of both the caseinate and soy isolate stabilized fat mixtures was used to speculate concerning the stabilizing structure of the fat mixtures;When added as the fat source to either a fine-textured bologna or a course-ground cotto salami, the stabilized fat …
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The Effects of Processed Wheys and Sodium Caseinate on Composition and Consumer Acceptance of Ice Cream
<p>Ice cream dates back to before the Roman Empire (6), and since has remained a world favorite. In the U.S., consumption of ice cream has been about 8.3 kg per capita per year since 1950 (58). In 1950, the frozen dessert industry used approximately 5.9% of the milk supply; however in 1977 this had …
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Effect of pH and Temperature on the Binding Interactions of Caffeine and Chlorogenic Acid with Sodium Caseinate
… by which caffeine and CGA bind to sodium caseinate, and 3) determine the optimal treatment conditions of pH and temperature to increase binding interactions and speculate on the mechanism of binding for each bioactive compound.</p> <p>A reversed phase HPLC (RP-HPLC) method was developed …
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Development of a novel 3-fluid nozzle for spray-dried microencapsulation of quercetin in zein and sodium caseinate
… was successfully encapsulated in a zein/sodium caseinate system using spray drying with the novel 3-fluid nozzle. Contact time between the two phases for encapsulation was varied but found to have no significant effect on particle size, encapsulation efficiency, or antioxidant capacity; however, …
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Performance of Ingredients in a Soybean Whipped Topping
… Soybean Beverage was used to substitute sodium caseinate as the protein source. Two-level fractional designs were shown to be efficient in systematically screening selected ingredients. Rapid cooling of the homogenized mix was the processing factor controlling overrun. A liquid soybean whipped …
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Textural properties of coagulated milk products containing soy protein
… by 18%. The 24 hr old rennet coagulated caseinate curd was composed of a network of casein submicelles. Hardness and cohesiveness of caseinate curd were 49 and 84%, respectively, of those of milk curd. Both added native and boiled soy proteins (20% as total protein) were indistinguishable …
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Responses to abomasal infusion of casein, hydrolyzed casein or methionine-lysine and dietary protein degradability in lactating cows
… to daily abomasal infusions of 400 g sodium caseinate, 400 g hydrolyzed casein or 11.3 g L-methionine-30.1 g L-lysine and rumen degradability of dietary protein were studied in eight Holstein cows during mid-lactation. Basal diets contained com silage, com and either soybean meal or 60:40 …
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Generation and characterisation of biologically active milk-derived protein and peptide fractions
… cell line. Heat-induced hydrolysis of sodium caseinate was investigated from the dual viewpoints of protein breakdown and peptide formation, and, a peptide fraction produced in this manner was found to cause a significant increase in the secretion of the anti-inflammatory cytokine, IL-10, from …
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Macronutrient-Flavonoid Interactions, Effects in Model Food Matrices
… food products the dairy proteins, sodium caseinate and whey protein isolate were utilized. These extracts were incorporated into each of the above stated matrices at levels that may be plausible in consumer packaged food products with minimal effects on the sensorial properties. It was …
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Assessing Intestinal Absorption of Amino Acids Utilizing an Isotope Based Approach
… methionine) and an abomasal infusion of sodium caseinate were used as control treatments to test the accuracy of the technique. The isotope-based results were then compared to in situ, in vitro and in vivo test results. The isotope-based technique provided AA bioavailability values for five …
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Microfluidic assembly of zein microcapsules
… of the zein nanoparticles with sodium caseinate, the emulsion stability was further improved. An optimal zein: caseinate ratio of 10:3 increased the interfacial coverage of oil droplets. This emulsifying ability of zein was improved by tuned wettability, which could be used as a food …
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Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts
… in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, color, and texture. Both RFN pork and PSE pork were selected based on visual color for …
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Stabilisation of dehydrated nanoemulsions using sugar - protein matrices
… 70:30 mixture of lactose:sucrose (23.9%), sodium caseinate (5.1%) and sunflower oil (11.5%) in water. Nanoemulsions, produced by microfluidisation (100 MPa), had higher stability and lower viscosity than control emulsions (homogenization at 17 MPa) with lower solvent extractable free fat in the …
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Comparison of Two Cultures for Use in Preacidified Skimmilk for Cottage Cheese Manufacture
… lactic acid to cause coagulation of the caseinate system of skimmilk. A secondary function of the culture is the production of flavor compounds considered to be desirable in these products. The flavor compounds produced by the normal growth of citric acid fermenting organisms are water …
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Stabilization of resveratrol through microencapsulation and incorporation into food products
… drying. Encapsulated resveratrol within a sodium caseinate matrix had a higher UVA light and digestive stability (0.63 trans:cis resveratrol ratio and 84%) than unencapsulated resveratrol (0.49 trans:cis resveratrol ratio and 47%). In addition, the encapsulation of resveratrol decreased the …
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Impact of ingredient interactions on the physico-chemical stability of milk protein-stabilised oil-in-water emulsions
… a model system including guar gum in a sodium caseinate stabilised oil-in-water emulsion, it was shown that intermediate concentrations may have the opposite effect: in fact, faster creaming may occur due to depletion flocculation effects when adding a neutral polysaccharide to these …
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The formulation, testing and stability of 16% fat cream liqueurs
… temperatures. Solutions of commercial sodium caseinates from different sources varied in their calcium sensitivity. When incorporated into cream liqueurs, caseinates influenced the rate of viscosity increase, coalescence and, possibly, gelation during incubated storage. Mild heat and alcohol …
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Effect of exogenous enzymes on ruminal fermentation, pelletability and palatability of blueberry products in equine feed, and the effects of quantity of protein and starch on equine cecal environment
… supplemental nitrogen. In experiment 1, sodium caseinate (SC) provided 0, 0.5, 1, 2, or 4% additional CP to bottles containing alfalfa (22.4% CP) or native warm season prairie grass hay (4.8% CP). Bottles were equipped with continuous gas pressure monitors and placed into a shaking incubator for …
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