SODIUM CASEINATE
Sodium caseinate is a high-quality protein source made from milk protein and is hydrolyzed and absorbed to participate in the normal metabolism of the body.
Sodium caseinate is commonly used in the food industry as an emulsifier, stabilizer, and thickener, improving texture and stability in products such as dairy items, baked goods, and nutritional supplements.
As a food source, Sodium caseinate supplies amino acids, carbohydrates, and essential elements like calcium and phosphorus, making it beneficial for muscle maintenance and growth.
CAS Number: 9005-46-3
EC Number: 618-419-8
Synonyms: 2-Mercaptoethanesulfonic acid, coenzyme M, 3375-50-6, 2-sulfanylethanesulfonic acid, 9005-46-3, 2-Mercaptoethanesulphonic acid, reduced coenzyme M, Mercaptoethanesulfonic acid, HS-CoM, beta-Mercaptoethanesulfonic acid, 2-mercaptoethanesulfonate, Ethanesulfonic acid, 2-mercapto-, 2-sulfanylethane-1-sulfonic acid, MESNA FREE ACID, 2-sulfanylethylsulfonate, CoM, 1-THIOETHANESULFONIC ACID, VHD28S0H7F, 2-mercaptoethylsulfonate, Sodium caseinate, CHEBI:17905, Mistabronco, 2-Mercaptoethanesulfonic acid (ampule,3.0M inverted exclamation markA0.1M in H2O), DTXSID8023264, NSC113891, UNII-VHD28S0H7F, coenzima M, reduced CoM, EINECS 222-167-0, Spectrum_000153, 2-MERCAPTOETHANE, 2-mercaptoethylsulfonic acid, SCHEMBL80705, KBioSS_000633, BIDD
, DivK1c_000755, 2-mercapto-ethanesulfonic acid, CHEMBL1098319, KBio1_000755, KBio2_000633, KBio2_003201, KBio2_005769, 2-mercapto-1-ethanesulfonic acid, NINDS_000755, Casein sodium salt from bovine milk, AKOS006227755, DB09110, IDI1_000755, .BETA.-MERCAPTOETHANESULFONIC ACID, NCI60_000306, DB-048487, HY-157881, CS-1007662, FT-0603636, FT-0623504, NS00003829, C03576, EN300-7577322, Q27102715, 3190F3F8-4A38-4A3A-85D6-6442B8D6C991
Sodium caseinate is also a protein nutrition fortifier.
Sodium caseinate has also been used in bread, biscuits, and other cereals.
Sodium caseinate is a high quality protein source.
Sodium caseinate is made from milk protein and is hydrolyzed and absorbed to participate in the normal metabolism of the body.
There is no definite chemical structure for Sodium caseinate.
In electrophoretic analysis, there are at least 20 different kinds of protein components.
The main components are a mixture of alpha Sodium caseinate, beta casein and kappa casein (rather than simple proteins).
Sodium caseinate is a type of casein, a protein derived from milk, that has been treated with sodium to make Sodium caseinate soluble in water.
Sodium caseinate is commonly used in the food industry as an emulsifier, stabilizer, and thickener.
Though commonly regarded as the principal protein in milk (approximately 3%), casein is actually a colloidal aggregate composed of several identifiable proteins together with phosphorus and calcium.
Sodium caseinate occurs in milk as a heterogeneous complex called calcium caseinate, which can be fractionated by a number of methods.
Sodium caseinate can be precipitated with acid at p H 4.7 or with the enzyme rennet (rennin).
Sodium caseinate of the latter method is called paracasein, the term being applied to any of the casein fractions involved, i.e., α, β, κ, etc.
Sodium caseinate is produced from casein, which is the primary protein found in milk.
The process involves precipitating casein from milk using acid, then neutralizing Sodium caseinate with sodium hydroxide, resulting in Sodium caseinate.
Sodium caseinate is often added to processed foods to improve texture and stability.
Common applications include use in dairy products, baked goods, nutritional supplements, coffee whiteners, and meat products.
Sodium caseinate enhances the emulsification of fats, which helps in creating a smoother texture in products like cheese and ice cream.
Sodium caseinate is a good source of amino acids and is often used in protein supplements and meal replacement shakes.
Sodium caseinate provides a slow-release protein, which can be beneficial for muscle maintenance and growth.
As a milk derivative, Sodium caseinate contains lactose and can trigger allergic reactions in individuals with milk allergies or lactose intolerance.
Besides food, Sodium caseinate is used in non-food products such as cosmetics, pharmaceuticals, and industrial applications like adhesives and coatings due to its binding properties.
Sodium caseinate is a compound derived from casein, a protein present in the milk of mammals.
Sodium caseinate is the dominant protein in cow’s milk and responsible for its opaque, white appearance.
Sodium caseinate’s an integral component of many milk-based products like ice cream and cheese.
Sodium caseinate can be separated from milk and used independently as a supplement or additive to thicken, texturize, and stabilize various food products.
Sodium caseinate is a compound that forms when casein proteins are chemically extracted from skim milk.
Sodium caseinate is a multi-functional food additive and dairy protein commonly used as an emulsifier, thickener or stabiliser in food.
Sodium caseinate improves the properties of food during processing and storage, as well as nutrition through natural protein.
Sodium caseinate is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow’s milk and between 20% and 60% of the proteins in human milk.
Sodium caseinate content than other types of milk with human milk having a particularly low casein content.
Sodium caseinate is the primary emulsifier in milk, that is, Sodium caseinate helps in mixing oils, fats, and water in milk.
Sodium caseinate has a wide variety of uses, from being a major component of cheese, to use as a food additive.
The most common form of casein is Sodium caseinate, which is a very efficient emulsifier.
Sodium caseinate is secreted into milk from mammary cells in the form of colloidal casein micelles, a type of biomolecular condensate.
As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus.
Sodium caseinate contains a high number of proline amino acids which hinder the formation of common secondary structural motifs of proteins.
There are also no disulfide bridges.
As a result, Sodium caseinate has relatively little tertiary structure.
Sodium caseinate is relatively hydrophobic, making it poorly soluble in water.
Sodium caseinate is found in milk as a suspension of particles, called casein micelles, which show only limited resemblance with surfactant-type micelles in a sense that the hydrophilic parts reside at the surface and they are spherical.
However, in sharp contrast to surfactant micelles, the interior of a casein micelle is highly hydrated.
The Sodium caseinate in the micelles are held together by calcium ions and hydrophobic interactions.
Any of several molecular models could account for the special conformation of casein in the micelles.
One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvillosities of κ-Sodium caseinate.
Another model suggests the nucleus is formed by casein-interlinked fibrils.
Finally, the most recent model[13] proposes a double link among the caseins for gelling to take place.
All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules.
The isoelectric point of Sodium caseinate is 4.6 since milk’s pH is 6.6, casein has a negative charge in milk.
The purified protein is water-insoluble.
While Sodium caseinate is also insoluble in neutral salt solutions, Sodium caseinate is readily dispersible in dilute alkalis and in salt solutions such as aqueous sodium oxalate and sodium acetate.
Sodium caseinate paint is a fast-drying, water-soluble medium used by artists.
Sodium caseinate paint has been used since ancient Egyptian times as a form of tempera paint, and was widely used by commercial illustrators as the material of choice until the late 1960s when, with the advent of acrylic paint, casein became less popular.
Sodium caseinate is still widely used by scenic painters, although acrylic has made inroads in that field as well.
Some of the earliest plastics were based on casein.
In particular, galalith was well known for use in buttons.
Fiber can be made from extruded casein.
Lanital, a fabric made from casein fiber (known as Aralac in the United States), was particularly popular in Italy during the 1930s.
Recent innovations, such as Qmilk, are offering a more refined use of the fiber for modern fabrics.
Sodium caseinate aka Casein is a phosphoroprotein commonly found in animal and human milk.
Unlike many proteins, casein is not coagulated by heat but by a chemical reaction.
Sodium caseinate is often used in cheesemaking for clotting.
Sodium caseinate is also used as a protein helper with transglutaminase to improve the bond of the meat glue.
Sodium caseinate is an excellent emulsifier and thickening agent that is commonly used in the food industry to improve the retention of fat in foods and water, prevent syneresis, contribute to the uniform distribution of the various ingredients in the food processing, and improve the texture and taste of food.
Sodium caseinate is often used in bread, biscuits, candy, cakes, ice cream, yogurt drinks, and margarine, gravy, fast food, meat and seafood products.
Sodium caseinate is a kind of water soluble emulsifier.
Sodium caseinate has the function of stabilizing, strengthening protein, thickening, foaming etc.
Sodium caseinate is also a protein nutrition fortifier.
Sodium caseinate has also been used in bread, biscuits, and other cereals.
Like casein, Sodium caseinate is a high quality protein source.
Sodium caseinate is made from milk protein and is hydrolyzed and absorbed to participate in the normal metabolism of the body.
There is no definite chemical structure for Sodium caseinate.
In electrophoretic analysis, there are at least 20 different kinds of protein components.
The main components are a mixture of alpha casein, beta casein and kappa casein (rather than simple proteins).
Sodium caseinate can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry.
Sodium caseinate is used as food emulsifier and thickening agent in bread, biscuits, candy, cakes, ice cream, yogurt drinks, and margarine, gravy, fast food, meat and seafood products.
Sodium caseinate is the biochemical name for casein, which is a type of protein found in the milk from all mammals.
Casein, which is Latin for “cheese,” is a major component of commercial cheese and Sodium caseinate’s principle source of protein.
Some people are allergic to Sodium caseinate, and it has been linked to some human diseases, mainly autism and gastrointestinal problems.
Sodium caseinate is a compound derived from casein, a protein present in the milk of mammals.
Casein is the dominant protein in cow’s milk and responsible for Sodium caseinate’s opaque, white appearance.
Sodium caseinate’s an integral component of many milk-based products like ice cream and cheese.
Casein proteins can be separated from milk and used independently as a supplement or additive to thicken, texturize, and stabilize various food products.
Sodium caseinate can be used as a protein supplement and to alter the texture and stability of various products, such as baked goods, cheeses, ice cream, medications, and soap.
Uses of Sodium caseinate:
Sodium caseinate is the sodium salt of casein, a milk protein.
Sodium caseinate is used as a protein source and for its functional properties such as water binding, emulsification, whitening, and whipping.
Sodium caseinate is used in coffee whiteners, nondairy whipped toppings, processed meat, and desserts.
Sodium caseinate is the phosphoprotein of fresh milk; the rennin-coagulated product is sometimes called paracasein.
British nomenclature terms the Sodium caseinate of fresh milk caseinogen and the coagulated product casein.
As Sodium caseinate exists in milk it is probably a salt of calcium.
Sodium caseinate is not coagulated by heat.
Sodium caseinate is precipitated by acids and by rennin, a proteolytic enzyme obtained from the stomach of calves.
Sodium caseinate is a conjugated protein belonging to the group of phosphoproteins.
The enzyme trypsin can hydrolyze off a phosphorus-containing peptone.
The commercial product also known as casein is used in adhesives, binders, protective coatings, and other products.
The purified material is a water-insoluble white powder.
While Sodium caseinate is also insoluble in neutral salt solutions, Sodium caseinate is readily dispersible in dilute alkalies and in salt solutions such as those of sodium oxalate and sodium acetate.
Sodium caseinate is commonly used in dairy products such as cheese and yoghurt to improve texture and prevent syneresis (whey separation).
Sodium caseinate can enhance the texture and moisture retention of baked goods like bread, cakes, and muffins.
Sodium caseinate is used in coffee whiteners and some protein drinks to provide creaminess and stability.
Sodium caseinates emulsification and foaming properties help extend the shelf life of products by preventing separation and maintaining the quality of the product over time.
Sodium caseinate is used in sausages and deli meats for water-binding and emulsification.
Sodium caseinate is used in sports nutrition products for muscle repair and growth.
Sodium caseinate adds protein content and enhances texture.
Improves mouthfeel and creaminess in coffee and tea whiteners.
Sodium caseinate increases protein content and improves texture.
Enhances crunchiness and stability.
Sodium caseinate is used in protein supplements and powders for athletes and bodybuilders due to its high protein content and slow digestion rate.
Sodium caseinate included in meal replacements and weight management products for its satiety-inducing properties.
Sodium caseinate is used in formulations for patients requiring controlled protein intake, such as those with specific dietary needs.
Acts as a moisturizer and film-forming agent.
Provides conditioning effects and improves texture.
Sodium caseinate is used as a stabilizer in certain medications to enhance the stability and effectiveness of active ingredients.
Adhesives and Coatings:
Utilized in the production of industrial adhesives due to Sodium caseinate’s strong binding properties.
Applied in coatings and paints for Sodium caseinate’s film-forming capabilities and durability.
Sodium caseinate is used as a protein source in some infant formulas, providing essential nutrients.
Incorporated in lactose-free and reduced-lactose dairy products to improve texture and protein content.
Enhances protein content and texture in ready-to-drink nutritional beverages.
Sodium caseinate is used to boost protein levels and improve mouthfeel.
Added to foods designed to provide health benefits beyond basic nutrition, such as high-protein snacks and bars.
Sodium caseinate is used in high-protein foods aimed at athletes and active individuals.
Provides essential protein to help maintain muscle mass and overall health in elderly populations.
Sodium caseinate is used in the development of eco-friendly plastics due to its natural and biodegradable properties.
Employed as a finishing agent to improve the texture and strength of textiles.
Due to its high-quality protein content, Sodium caseinate helps in maintaining and building muscle mass.
Promotes a feeling of fullness, which can aid in weight management and control.
Enhances the nutritional profile of various foods and beverages.
Sodium caseinate is used to add richness and improve texture without significantly increasing the fat or calorie content.
Acts as a protein source and texturizer in gluten-free baked goods and snacks.
Sodium caseinate is used in products like kefir and some yogurts to enhance protein content and texture.
Enhances the texture and stability of probiotic yogurts and beverages.
Sodium caseinate is used in laboratory settings as a supplement for cell culture media due to its protein content.
Sodium caseinate is utilized in various research applications related to protein studies and food science.
Products containing Sodium caseinate must clearly indicate its presence, especially for those with milk allergies or lactose intolerance.
Recognized as safe by food safety authorities, ensuring Sodium caseinate meets health and safety standards for consumption.
Sodium caseinate production utilizes casein, a byproduct of the dairy industry, promoting efficient use of resources.
Sodium caseinate’s natural origin makes it an environmentally friendly option in industrial applications like biodegradable plastics.
Ongoing research aims to develop plant-based analogs to Sodium caseinate for use in vegan and dairy-free products.
Advances in food technology may lead to Sodium caseinate with improved functionalities, such as enhanced emulsification or specific health benefits.
Sodium caseinate is often viewed favorably in the context of clean labeling due to its recognizable and natural origin.
Increasing consumer awareness of protein intake and functional foods drives the demand for products containing Sodium caseinate.
In Food:
Sodium caseinate can be used as nutritional suppliments, thickener, emulsifier and texture stabilizer in food such as in bread, biscuits, candy, cakes, ice cream, yogurt drinks, and margarine, gravy, fast food, meat and seafood products.
In sausage, Sodium caseinate can be used to make fat distribution uniform, and enhance the adhesion property of meat.
The dosage in sausage is 0.2%-0.3%.
In the fish cake, Sodium caseinate can improve the elasticity.
In ice cream, the use of Sodium caseinate helps to the bubble of products stable and to prevent sugar condensation and contraction.
In bread Sodium caseinate is used to achieve enhancement.
In bread, biscuit and noodles, the dosage is 0.2%-0.5%; in foreign pastry, doughnut and chocolate, Sodium caseinate is 0.59%-5.0% while in cream milk beverages, Sodium caseinate is 0.2%-0.39%.
In addition, gellan gum can also be used in dairy products and egg products.
In Beverage:
Sodium caseinate can be used as nutritional suppliments, thickener, emulsifier and texture stabilizer in beverage.
In Pharmaceutical:
Sodium caseinate can be used as intermediate in Pharmaceutical.
In Health and Personal care:
Sodium caseinate can be used in cosmetic and personal care products.
Food:
Sodium caseinates uses of food grade are more wider than casein due to the water-soluble property.
The common applications are in ice cream, meat products, bread, cereal products and etc.
Let’s see Sodium caseinates functions and suggested uses in food categories.
Sausage:
Sodium caseinate can make fat distribution evenly, enhance the stickiness of the meat.
The common usage: 0.2-0.5%.
Ice cream:
Ice cream contains a certain amount of fat and non-fat milk solids.
The common usage of Sodium caseinate is 0.2-0.3%.
Sodium caseinate is added as/to:
There are several types of caseinates, but Sodium caseinate is usually preferred because Sodium caseinate’s the most water-soluble, meaning that it readily mixes with other substances.
Sodium caseinate is a food additive and nutritional supplement derived from the milk protein casein.
A variety of uses:
Sodium caseinate is an ingredient with many broad and useful applications in the food, cosmetic, and personal care industries.
Nutrition supplements:
Casein comprises approximately 80% of the protein in cow’s milk, while whey accounts for the remaining 20%.
Sodium caseinate is a popular protein choice in supplements like protein powders, snack bars, and meal replacements because Sodium caseinate provides a rich source of high quality and complete protein.
Proteins are considered complete if they contain all nine essential amino acids that your body needs to stay healthy.
Research suggests that casein can promote the growth and repair of muscle tissue, which makes Sodium caseinate a popular protein supplement choice among athletes and weight lifters.
Due to Sodium caseinates favorable amino acid profile, Sodium caseinate is also frequently used as a protein source in infant formulas.
Food additive:
In addition to being a great source of protein, Sodium caseinate has many functional attributes that make Sodium caseinate a popular additive in the food industry.
For example, Sodium caseinate has a high capacity for water absorption, meaning Sodium caseinate can be used to modify the texture of foods like dough and commercially prepared baked goods.
Sodium caseinate’s also frequently used as an emulsifier to keep fats and oils suspended in products like processed and cured meats.
Sodium caseinate’s unique melting properties also make it useful for producing natural and processed cheeses, while Sodium caseinate’s foaming properties make it an ideal additive in products like whipped toppings and ice cream.
Applications of Sodium caseinate:
Ready-to-eat-meals
Dairy products
Dietetics
Meat processing (for example sausages)
Sports nutrition
Coffee whiteners
Product’s advantages
Other Applications:
Although Sodium caseinate’s usually added to food, Sodium caseinate is also used to change the texture and chemical stability of a variety of other products like pharmaceutical drugs, soap, makeup, and personal care products.
An emulsifying stabilizer, which can avoid the shrinking and deforming caused by the low milk solids content.
Reduce lactose content in the formulation, prevent lactose from crystallizing during freezing and storage of the finished product.
Production of Sodium caseinate:
Milk is curdled by adding specialised enzymes or an acidic substance such as lemon juice or vinegar to it.
After which, the solid curds are separated from the whey, which is the liquid part of the milk.
Once the curd has been separated, they are treated with an alkali called sodium hydroxide, and are then dried and formed into a powder.
Sodium caseinate is called Sodium caseinate, which is extracted from casein and contains 90 per cent protein.
Casein and Sodium caseinate are almost the same products and can be used in the same manner, but they vary on a chemical level.
A high quality milk protein product, manufactured from fresh pasteurised skimmed milk through acid precipitation of the casein followed by neutralisation and drying.
The terms casein and Sodium caseinate are often used interchangeably, but they differ slightly on a chemical level.
Sodium caseinate is a compound that forms when casein proteins are chemically extracted from skim milk.
First, the solid casein-containing curds are separated from the whey, which is the liquid part of milk.
This can be done by adding specialized enzymes or an acidic substance — like lemon juice or vinegar — to the milk.
Once the curds have been separated from the whey, they’re treated with a basic substance called sodium hydroxide before being dried into a powder.
The resulting Sodium caseinate powder can then be used in a variety of foods, including:
Protein powder
Coffee creamer
Cheese
Ice cream
Cheese-flavored snacks
Margarine
Cereal bars
Processed meats
Chocolate
Bread
Packaging and Storage of Sodium caseinate:
Packaging:
Typically available in multi-layered bags, often with an inner polyethylene liner, to protect from moisture and contamination.
Storage Conditions:
Store in a cool, dry place away from direct sunlight and strong odors.
Shelf Life:
Usually 12 to 24 months when stored under recommended conditions.
Safety Profile of Sodium caseinate:
Questionable carcinogen with experimental tumorigenic data.
When heated to decomposition Sodium caseinate emits toxic fumes of NanO.
Sodium caseinate is derived from milk, and individuals with a milk allergy may experience allergic reactions.
Symptoms can range from mild (hives, itching) to severe (anaphylaxis).
Sodium caseinate is a protein and contains minimal lactose, it can still cause digestive issues for those who are highly sensitive to lactose.
Sodium caseinate can contribute to overall sodium intake, which might be a concern for individuals on a low-sodium diet or those with hypertension.
Some individuals might experience digestive discomfort, such as bloating or gas, when consuming products containing Sodium caseinate, particularly in large amounts.
Workers handling Sodium caseinate in powdered form may be at risk of inhaling the dust, which can cause respiratory irritation.
Proper protective equipment, such as masks and ventilation systems, should be used.
Direct contact with Sodium caseinate powder can cause irritation to the skin and eyes.
Protective gloves and eyewear are recommended for handling.
Sodium caseinate can react with strong acids or bases, leading to chemical reactions that might be hazardous in certain industrial settings.
Sodium caseinate proper handling and storage procedures should be followed.
Identifiers of Sodium caseinate:
IUPAC Name: Sodium α-caseinate
CAS Number: 9005-46-3
PubChem CID: 126578
Other Identifiers:
E number: E469
UNII: 5W8W1B27B6
Properties of Sodium caseinate:
storage temp.: 2-8°C
solubility: H2O: soluble50mg/mL, Grade III, light yellow
form: lyophilized powder
PH: pH(10g/l, 25℃) : 6.0～7.5
Water Solubility: Soluble in boiling water; insoluble in ethanol.
Appearance: White to light cream-colored powder
Solubility: Soluble in water, forming a colloidal solution; insoluble in organic solvents
Odor: Slight, characteristic odor
Taste: Bland to slightly salty
pH: Typically around 6.5 to 7.5 in solution
Molecular Weight: Variable, as Sodium caseinate is a complex mixture of proteins, but generally around 23,000 to 24,000 Daltons for individual casein molecules
Protein Content: High, usually between 90-95%
Protein (as is %): ≥ 87,0 (92,5% in dry matter)
Fat (%): ≤ 2,0
Moisture (%): ≤ 6,0
Ash (%): ≤ 4,5
pH: ≤ 7,0
Insolubility (ml): ≤ 1,0
Lactose (%): ≥ 0,5
Purity (disc): A, A/B
Microbiological Parameters:
Total Plate Count /g: ≤2 000
Coliforms/0,1g: absent
E- Coli /0,1 g: absent
Salmonella /25 g: absent
Antibiotics: absent
Yeast /g: ≤ 50
Mould /g: ≤ 50
Specifications of Sodium caseinate:
Protein Content: ≥ 90% (on dry basis)
Moisture: ≤ 6%
Fat: ≤ 2%
Ash: ≤ 6%
Lactose: ≤ 1%
Microbiological Specifications:
Total Plate Count: ≤ 10,000 CFU/g
Coliforms: Negative
Salmonella: Negative
Yeast and Mold: ≤ 100 CFU/g
E. coli: Negative