Caseins vegetable

Toppings are spray-dried emulsions made from sodium caseinate, vegetable fat such as palm kernel or coconut fat, and emulsifiers with low polarity, such as acylated (acetylated or lactylated) monoglycerides or propylene glycerol monostearate. 

Resource Diabetic (Novartis), India Maltodextrin, casein, vegetable oil, soy protein Isolate 22 g 7.6mcg/serve... 

Natural animal (beeswax, casein), vegetable (gum, wax, dextrin, starch) and mineral- (amber, paraffin, asphalt) based glues. Commonly low strength applications such as paper, cardboard (packaging) and wood. 

There are no universally accepted definitions of substitute dairy foods, which are referred to as imitations, simulates, substitutes, analogues, and mimics and are associated with terms such as filled, nondairy, vegetable nondairy, and artificial milk, cheese, etc. The term nondairy has been used indiscriminately to describe both imitation dairy products and products legally defined as not being imitation dairy products. Dairy substitutes can be divided into three types those in which an animal or vegetable fat has been substituted for milk fat those that contain a milk component, eg, casein [9000-71-9] or whey protein and those that contain no milk components (see Milk and milkproducts). The first two types make up most of the substitute dairy products. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

Casein is a protein found in a number of animal and vegetable materials but only one source is of commercial interest, cow s skimmed milk. The amount of casein in milk will vary but a typical analysis of cow s milk is ... 

Casein is the only protein that has achieved commercial significance as a plastics raw material. Many other proteins are readily available in many vegetable material residues which arise from such processes as the extraction of oils and starches from seeds. It would be advantageous to countries possessing such residues if plastics could be successfully exploited commercially. Although plastics materials have been produced they have failed to be of value since they are invariably dark in colour and still have the water susceptibility and long curing times, both of which are severe limitations of casein. 

The utilization of the vegetable gums, especially those with good filmforming properties, to suspend the solids in paints of the casein and emulsion types, still offers a wide field for experimentation and application. 

Proteins Egg, milk and casein, animal glue, silk, wool, vegetable proteins (e.g. garlic, beans), human and animal tissues (e.g. mummies) Paint binders, adhesives, textiles, commodities, parchment... 

All of the studies were conducted with weanling, male albino rats of the Sprague-Dawley strain (Holtzman company). The basal diet used for these studies consisted of casein, starch, vegetable oil, vitamin and mineral mixtures, and cellulose. The Wesson Modification of the Osborne-Mendel mineral mixture was used in all studies. This mineral mixture contained no zinc, but it was adequate in the other minerals required by the rat. Most of the non-zinc-supplemented diets used in the various experiments contained approximately 7 ppm zinc. The level of mineral mixture used in the basal diets was 4%, and based on the chemical composition of the mixture, the basal diets contained approximately 0.57% calcium and 0.41% phosphorus ... 

Considerable interest has been shown in uses of vegetable food proteins in cheese-type products. Attempts have been made to coprecipitate casein and vegetable protein in the typical vat process for making cheeses (35). Rhee (36) has found that up to 50% peanut protein isolate and 25% soybean isolate can be effectively substituted for sodium caseinate in the preparation of imitation cheeses. 

Feathering Test. Modified soy proteins were investigated as a substitute for sodium caseinate in coffee whitener. A 15 mg/mL protein solution was heated at 70 C for one hour with intermittent stirring. To 10 mL of the solution, 1.5 g of Louana vegetable oil was added. The... 

The bioavailability of calcium from dairy foods is considered to be excellent (Schaafsma 1983). Evidence from animal studies suggests that the form of calcium in dairy foods may influence the bioavailability of this mineral (Wong and LaCroix 1980). For example, dairy foods that contain colloidal calcium phosphate or calcium caseinate (e.g., as in Cheddar cheese) appear to be somewhat better sources of calcium than foods that contain ionic calcium (e.g., yogurt, buttermilk). However, calcium in milk and other milk products is of greater bioavailability to humans than calcium found in other food sources. According to Renner (1983), calcium utilization from skim milk powder is 85% compared with 22-74% from vegetables. Dietary fiber in plant cell... 

Artificial butter is commonly obtained by emulsifying oleomargarine with skim milk, usually with the addition of varying proportion of vegetable oils (sesamd, arachis, cottonseed), animal fats (beef fat, neutral hog s fat), aromatic substances (ethyl butyrate, coumarin), and sometimes also casein, lactose and egg-yolk in some cases it is artificially coloured (annatto, coal-tar colours). 

The earliest efforts to modify the composition of milk fat used an insoluble formaldehyde-crosslinked protein to encapsulate unsaturated vegetable oils. In numerous studies using this approach, linoleic acid was increased to as high as 35%, w/w, of the total milk fatty acids (reviewed by McDonald and Scott, 1977). Bitman et al. (1973) fed increasing amounts of safflower oil encapsulated in formaldehyde-treated casein. The content of milk fat increased linearly from 3.5 to 4.6% as supplemental protected oil was increased from 0 to 1320 g/day per cow. The concentration of linoleic acid increased to 33% of total milk fatty acids, with a compensating decrease in Ci6 o and a smaller decrease in Ci4 0. The concentration of milk fat decreased to lower than pretreatment levels when the supplement was removed, a common observation (Pan et al., 1972). A typical milk fatty acid profile from cows fed a protected sunflower/soybean (70/30) supplement is shown in Table 2.1. 

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