Improving the Dispersibility and Emulsifying Properties of Micellar Casein to Replace Sodium Caseinate

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Technical papers

Improving the Dispersibility and Emulsifying Properties of Micellar Casein to Replace Sodium Caseinate

May 2022

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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.

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