Nuestra receta de natillas de vainilla presenta una oportunidad para crear un postre conveniente y saludable con altos niveles de proteínas y calcio, una textura suave y una vida útil estable.
Micellar casein is a protein derived from milk, known for its slow and sustained release of amino acids.
It has been used in various food and nutritional products due to its unique properties. The history of micellar casein development can be traced back to the discovery and understanding of its structure and functionality.
The formation of micellar casein occurs naturally in milk due to the complex interaction between casein proteins and calcium phosphate. The casein proteins in milk exist in the form of micelles, which are spherical structures composed of multiple protein molecules held together by calcium ions. These micelles provide a stable and colloidal system in milk.