Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams

Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams

Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the researchers are looking for alternatives to respond to...

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Bibliographic Details
Main Authors: Khadija Florence Dabo, Christine Chèné, Sylvain Prevost, Anne-Laure Fameau, Romdhane Karoui
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
casein
demineralization
structure
foam
emulsification
whipping creams
Online Access:https://www.mdpi.com/2304-8158/13/23/3897
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