TEMPERATURE-TIME PARAMETERS OF SODIUM CASEINATE DISSOLUTION

PKRBBO

Abstract

Enteral nutrition products, being specialized food products, should have the most balanced macro- and micronutrient composition. One of the best options for satisfying physiological needs for proteins is dairy raw materials, in particular, food caseinate. The study used food sodium caseinate produced in Russia. The aim of the work was to determine the optimal parameters of sodium caseinate hydration. Model mixtures were prepared by dispersing sodium caseinate samples with a mass fraction of 1 to 10 % and with a step of 1 % in drinking water. Sodium caseinate hydration was carried out at three temperature modes: 40, 60 and 80 °C. Linear dependencies of the duration of sodium caseinate dissolution on the mass fraction in the systems of dry substances and protein were established. Under the experimental conditions, the optimal hydration temperature of the studied sodium caseinate should be considered to be 80 °C. At such a temperature, the process of dissolution of this ingredient became shorter. At a temperature of 40 °C, acceptable for direct use of enteral nutrition products, their restoration from dry mixtures will require a fairly long swelling of sodium caseinate - from 15 to 57 minutes depending on the total content of dry substances. Or it will be necessary to use hot water with a temperature of 60 to 80 °C to dissolve sodium caseinate when preparing dry enteral nutrition pro­ducts for use. This temperature and time regime is not very acceptable for preparing dry enteral nutrition products for use in a hospital. However, in the industrial production of liquid enteral nutrition products, the use of this sodium caseinate is quite acceptable, since the process of hydration of sodium caseinate can be further combined with the stage of pasteurization of the milk mixture.