Hello,
I want to develop a vegan cream liqueur. Usually in the dairy cream liqueurs is used sodium caseinate, in the vegan alternative there is another ingredient to replace it? What is the real function of sodium caseinate? Someone could explain to me how to formulate this type of product to obtain a stable emulsion? thanks
it is one of main ingredients. protein source, bulking material etc.
what is your recipe? lets discus on it.
You want to formulate something without background study of the project including the function of components and formulation. and how to run that to completion. ?
Frankly speaking
You can’ achieve nothing with such total unprepatedness…
