Casein and Caseinate is insoluble in most organic solvents

Gautamcmi18 Aug, 2021Business

Casein and Caseinate is the most abundant protein in milk. It is the cause of milk's white, opaque look. Micelles are formed when it is mixed with calcium and phosphorus. Casein was predominantly employed in nonfood technical applications until the 1960s, such as wood adhesives, paper coating, leather finishing, synthetic fibres, and plastics. However, in the last 30?35 years, casein has primarily been used in food applications to improve the physical features of the food, such as whipping and foaming, water binding and thickening, emulsification, and texture. Casein also boosts the nutritional value of a dish.