Analysis of physical and chemical characteristics of two sodium caseinates and evaluation of their application in ice cream

Abstract

Abstract Sodium caseinate (CAS) is widely used in ice cream products due to its good foaming, emulsifying and thickening properties. However, in recent years, there are many sodium caseinate products with widely different functional properties, and their application in ice cream has been uneven. In this work, the physicochemical properties of two different sodium caseinate were studied and their application effects in ice cream were evaluated and analyzed. Compared to CAS L09, CAS L05 has a higher protein content and αs-CN and β-CN content, with smaller and more uniformly distributed particles. Therefore, CAS L05 achieves better foaming properties and solution viscosity. The application evaluation also showed that the ice cream products prepared with 0.2%～1.0% CAS L05 had better performance and had the highest overrun and lowest melting rate at 0.8% addition, 4.40% higher and 13.30% lower than L09 respectively. In addition, the reduction in particle size of the ball-milled CAS L05 improved the foaming properties, resulting in a 12.94% and 9.07% reduction in the melting rate of the ice cream, respectively, which improved the conformability of the ice cream product.