Sodium Caseinate (Fresh Milk Grade)
$10.58 ~ $15.87
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sodium Caseinate (Fresh Milk Grade)?
Sodium Caseinate is a highly functional, water-soluble milk protein derived from fresh milk, primarily used as a potent emulsifier, stabilizer, and texturizer in products like non-dairy creamers, processed cheeses, and nutritional supplements.
How is Sodium Caseinate (Fresh Milk Grade) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Milk Reception & Skimming | Receive fresh milk, cool it immediately, and separate the cream using a centrifuge to produce skim milk. | Control Point: Incoming milk quality (testing for antibiotics, bacteria count). Note: Milk must be cooled to ~4°C to inhibit microbial growth. The resulting skim milk should have a fat content of <0.1%. |
| 2 | Pasteurization | Heat the skim milk using a High-Temperature Short-Time (HTST) process to kill pathogenic microorganisms. | Control Point: Precise temperature and time, typically 72°C for 15 seconds. Note: This step ensures the microbiological safety of the base material without significantly denaturing the casein protein. |
| 3 | Acid Precipitation | Warm the pasteurized skim milk and add a food-grade acid (e.g., hydrochloric acid) to precipitate the casein protein as a curd. | Control Point: The pH must be carefully lowered to the isoelectric point of casein, which is pH 4.6. Note: Temperature is controlled at ~45°C to facilitate the formation of a firm, easy-to-separate curd. |
| 4 | Washing & Dewatering | Separate the casein curd from the whey. Wash the curd multiple times with fresh water to remove impurities like lactose, whey proteins, and minerals. | Control Point: Purity of wash water and the number of wash cycles. Note: Thorough washing is critical for the final product's flavour, colour, and high protein content (>90% on dry basis). |
| 5 | Neutralization (Solubilization) | Re-slurry the washed acid casein curd in water and add a neutralizing alkali (e.g., Sodium Hydroxide solution) with constant agitation. | Control Point: The slow addition of alkali until a final pH of 6.5 - 7.0 is achieved. Note: This reaction converts the insoluble acid casein into the highly soluble sodium caseinate. |
| 6 | Spray Drying | Atomize the liquid sodium caseinate solution into a chamber of hot air, instantly evaporating the water to form a powder. | Control Point: Dryer inlet (~180-220°C) and outlet (~80-95°C) temperatures. Note: These parameters control the final powder's moisture content (target <6%), particle size, and solubility. |
| 7 | Sieving & Packaging | Sieve the finished powder to ensure uniform particle size and pack it into sealed, food-grade, multi-wall bags. | Control Point: Sieve mesh size and integrity. A metal detector is a critical final check. Note: Packaging must protect the powder from moisture and contamination. Proper labeling with batch code and expiry date is mandatory. |
Technical Specifications
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
No application data available.
Mechanism of action:
| Parameter | Sodium Caseinate (Fresh Milk Grade) |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Texturizer; Nutritional Fortifier. |
| Key Ingredients | Sodium salt of casein (the primary phosphoprotein in milk). |
| Mechanism of Action | Amphiphilic protein molecules adsorb at the oil-water interface, reducing interfacial tension and forming a protective steric and electrostatic barrier around fat globules to prevent coalescence. Increases viscosity and water-holding capacity by interacting with water molecules, contributing to a stable matrix and gel network. Provides high biological value protein. |
| Application Effect in Product | Creates and maintains stable, homogenous emulsions in coffee creamers, soups, and sauces. Improves mouthfeel, body, and texture in whipped toppings, yogurt, and processed cheese. Enhances water retention, yield, and sliceability in processed meats. Provides protein fortification in nutritional beverages and bars. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Caseinate (Fresh Milk Grade) | Milk Protein Salt (Emulsifier) | High protein (~90%), excellent water solubility, strong emulsifying and stabilizing properties, clean flavor. | Superior emulsification and solubility compared to other caseinates. Heat-stable. Very neutral taste. | High sodium content. More processed than native milk proteins. | Coffee creamers, processed cheese, whipped toppings, nutritional beverages, infant formula. | For applications requiring maximum emulsification, heat stability, and a bland flavor profile where sodium is not a primary concern. |
| Calcium Caseinate | Milk Protein Salt (Nutritional Fortifier) | High protein and calcium content, low sodium, forms a viscous solution. | Provides calcium fortification and viscosity. Low sodium content. | Lower solubility and weaker emulsifying properties than sodium caseinate. Can have a chalky mouthfeel. | Nutritional bars, protein powder blends, cheese analogues, baked goods. | When fortifying with calcium and building texture is more important than solubility, or for low-sodium formulations. |
| Micellar Casein | Undenatured Milk Protein | Native protein structure, slow digestion, forms a thick gel, high bioavailability. | Provides sustained amino acid release. "Clean label" appeal. Creates a thick, creamy texture. | Poor solubility and emulsification compared to caseinates. More expensive. | Sports nutrition (night-time protein), meal replacements, puddings, Greek-style yogurts. | For slow-digesting protein applications or when a thick, creamy mouthfeel is the primary goal. |
| Milk Protein Concentrate (MPC) | Filtered Milk Protein | Contains casein and whey in their natural ratio (~80/20). Varies in protein content (40-85%). | Cost-effective. Provides a "whole milk" protein profile. Good water binding. | Less functional (solubility, emulsification) than isolates. Higher in lactose and minerals. | Yogurt, processed cheese, dairy-based beverages, sports nutrition where cost is a factor. | For a less processed, economical milk protein that maintains the natural casein-to-whey balance. |
| Whey Protein Concentrate (WPC) | Whey Protein | Fast-digesting, high in BCAAs, highly soluble over a wide pH range. | Excellent nutritional quality and rapid absorption. Clean flavor. Superior solubility in many systems. | Poor emulsifier and lacks the heat stability of caseinates. Not a slow-release protein. | Sports nutrition shakes (post-workout), clear protein beverages, infant formula, general protein fortification. | For applications where rapid digestion, high solubility, and nutritional value are key, and emulsification is not needed. |
| Soy Protein Isolate | Plant-Based Protein Isolate | High protein (>90%), good emulsification and water-binding, vegan, cholesterol-free. | Plant-based alternative. Free of dairy allergens and lactose. Often more cost-effective. | Can impart a "beany" or vegetal off-flavor. Potential allergen for those with soy allergies. | Meat analogues, dairy-free creamers and yogurts, vegan protein bars, nutritional beverages. | For vegan or dairy-free formulations, or as a cost-effective emulsifier and protein source. |
Technical Documents
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications