ProSweets Horizontal Banner December 2025
Home
Technical papers
Improving the Dispersibility and Emulsifying Properties of Micellar Casein to Replace Sodium Caseinate
May 2022
Sponsor Logo
‹  PreviousNext  ›

This technical paper describes how ICL’s JOHA emulsifying salts improve the dispersibility and emulsifying properties of micellar casein to replace sodium caseinate in dairy creamer applications.

Technical Paper
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingPrivacy statementSitemapArchive
Follow us
linkedinrss_headergoogle_news
trans