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Found 2 from your keywords: subject="sodium caseinate"
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Physicochemical Stability of Co-crystal RFO-colored Beverage Added with Diffe…
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Cindy Metta Clarissa

Red fruit is an indigenous plant that grows mainly in Papua that is commonly used as a natural colorant but it has several limitations. Co-crystallization was chosen to be the suitable encapsulation method to improve the stability and solubility of RFO. Sodium caseinate (NaCas) were prepared as the emulsifier in the crystallization to improve the stability of RFO. The pure RFO, co-crystalli…

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FT 22-002
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Encapsulation of Red Fruit (Pandanus conoideus Lam) Oil by Co-crystallization…
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Irvandhi Stanly Winata

Red fruit oil is a native plant found in Papua Island with a high carotenoid concentration, thus it is considered a promising source of natural food colorant. However, as it is present in the form of oil, it is prone to oxidation and hard to dissolve in water. Hence, an encapsulation method such as co-crystallization is required. Sodium caseinate, WPI, and SPI were used in this study as a pr…

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FT 22-010