Sodium Caseinate
Emulsifiers
Thickeners
Nutritional Enhancers
9005-46-3
$10.58 ~ $15.87
Food
Free sample from 100g(NF)
One unit of:20kg/bag
One unit of:20kg/bag
20kg/bag
Product Info
What is Sodium Caseinate?
Sodium caseinate is a versatile, water-soluble milk protein derived from casein, primarily utilized as an emulsifier, stabilizer, and thickener to improve the texture and mouthfeel of processed foods, nutritional drinks, and non-dairy creamers.
How is Sodium Caseinate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Milk Preparation & Skimming | Separate cream from fresh milk using a centrifuge to produce skim milk. | Control Point: Fat content of the skim milk must be below the specified limit (e.g., <0.1%) to ensure purity. Milk quality (freshness, low bacteria count) is paramount. |
| 2 | Acid Precipitation (Coagulation) | Add a food-grade acid (e.g., hydrochloric or sulfuric acid) to the skim milk, causing the casein to precipitate. | Control Point: The final pH must be precisely controlled to 4.6 (the isoelectric point of casein). This ensures maximum yield and efficient separation from the whey. |
| 3 | Curd Washing & Dewatering | Separate the solid casein curd from the liquid whey. Wash the curd with fresh water multiple times to remove impurities. | Control Point: Washing efficiency is critical to remove residual whey proteins, lactose, and minerals. The number of wash cycles and water quality are key parameters. |
| 4 | Neutralization & Solubilization | Re-disperse the washed casein curd in water and add an alkali (typically Sodium Hydroxide - NaOH) to convert the insoluble acid casein into soluble sodium caseinate. | Control Point: Titrate carefully to achieve a final pH of 6.5 - 7.0. This ensures complete conversion and solubilization. Monitor the solution's viscosity and temperature. |
| 5 | Spray Drying | Atomize the liquid sodium caseinate solution into a stream of hot air, which instantly evaporates the water to form a fine powder. | Control Point: Critically manage the inlet and outlet air temperatures of the dryer. This determines the final moisture content (typically <6%), particle size, and solubility of the powder. |
| 6 | Sieving & Packaging | Sieve the dried powder to ensure a uniform particle size and then pack it into multi-layered, moisture-proof bags. | Control Point: Use a specific sieve mesh size to meet product specifications. Packaging must be done in a controlled, low-humidity environment to prevent clumping and ensure shelf-life. |
Technical Specifications
| CAS Number | 9005-46-3 |
| Solubility | Soluble in water; best dispersibility among caseinates |
| Storage Conditions | Store in cool, dry place <25 °C |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
coffee creamers
processed cheese
whipped toppings
ice cream
baked goods
sauces
processed meats
nutritional beverages
infant formula
Mechanism of action:
| Parameter | Sodium Caseinate |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Texturizer; Foaming Agent; Nutritional Supplement |
| Key Ingredients | Sodium salt of casein (the primary phosphoprotein found in milk) |
| Mechanism of Action | Amphiphilic protein molecules adsorb at the oil-water or air-water interface, reducing interfacial tension. The hydrophilic and hydrophobic regions orient to form a protective film around dispersed droplets (fat or air), preventing coalescence through electrostatic and steric repulsion. Its random coil structure allows it to bind significant amounts of water, increasing viscosity and contributing to gel structure. |
| Application Effect in Product | Creates stable emulsions in coffee whiteners, processed cheese, and creamy sauces. Improves mouthfeel, body, and texture in yogurts and soups. Provides whipping properties and foam stability in desserts and toppings. Prevents fat separation and improves water retention in processed meats. Increases protein content. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Caseinate | Milk Protein (Casein Derivative) | Highly soluble, excellent emulsifier, heat-stable, high protein content. | Superior water solubility and heat stability; powerful emulsifying and water-binding properties. | Contains sodium; perceived as more processed than concentrates; dairy allergen. | Non-dairy creamers, processed cheese, whipped toppings, processed meats, nutritional beverages. | For applications requiring maximum emulsification, heat stability, and solubility from a protein source. |
| Calcium Caseinate | Milk Protein (Casein Derivative) | Low sodium, adds calcium, provides viscosity, less soluble than sodium caseinate. | Lower sodium content; contributes to a thicker, creamier mouthfeel; good for calcium fortification. | Lower solubility and heat stability; can have a chalky texture if not well hydrated. | Protein bars, nutritional supplements, cheese analogues, bakery goods requiring structure. | When protein fortification with low sodium and added viscosity is needed. |
| Micellar Casein | Milk Protein (Undenatured) | Slow-digesting protein, forms a gel in acidic environments, less processed. | Sustained amino acid release, promoting satiety; considered a more "natural" form of casein. | Poor solubility and emulsifying properties; more expensive; thick texture can be undesirable. | Nighttime protein supplements, meal replacement shakes, products for satiety. | For nutritional products focused on slow, sustained protein delivery, not functional food processing. |
| Milk Protein Concentrate (MPC) | Milk Protein (Casein & Whey) | Contains casein and whey in their natural ratio (approx. 80:20); good nutritional value. | Provides a blend of slow and fast digesting proteins; cost-effective; clean label. | Less functional (emulsification, solubility) than isolates; higher lactose content. | Yogurts, sports drinks, cheese manufacturing, infant formulas, weight management products. | For a balanced, less-processed milk protein source at a lower cost than isolates. |
| Whey Protein Isolate (WPI) | Milk Protein (Whey) | Fast-digesting, highly soluble, low fat and lactose, high in BCAAs. | Rapid absorption and high bioavailability; very clean flavor; excellent solubility. | Poor emulsifier; lacks the gelling and thickening properties of casein; less heat-stable. | Post-workout protein shakes, clear protein beverages, nutritional fortification without altering texture. | For rapid protein delivery in sports nutrition where emulsification is not required. |
| Soy Protein Isolate | Plant-Based Protein | Complete plant protein, good emulsification and water-binding properties, dairy-free. | Vegan and cholesterol-free; a functional and cost-effective alternative to milk proteins. | Can impart a "beany" or vegetal flavor; is a major allergen for some individuals. | Meat analogues, dairy-free cheese and creamers, vegan protein powders and bars. | As a direct, functional plant-based substitute for caseinates in vegan or dairy-free applications. |
Technical Documents
Available Documentation
COA, spec sheet, regulatory docs
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications