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Sodium Caseinate
Sodium caseinate is a milk protein obtained by neutralising acid casein with sodium hydroxide, with min. 93% protein in dry matter. It has a neutral taste and is valued for its emulsifying, stabilising and structuring properties. It is used in the meat, dairy and confectionery industries, in sports nutrition and in dietetic products.
Technical aspects
The raw material is pasteurised skimmed milk, from which casein is precipitated, converted into its soluble sodium salt and spray-dried. The product is a white to cream powder with a neutral taste and a clean smell free of off-notes. Protein in dry matter is min. 93%, fat max 2%, ash max 4.5% and moisture max 6%.
Unlike acid casein, sodium caseinate dissolves in water and forms stable solutions at pH 6.7 ± 0.3; in formulations it acts as a fat emulsifier, water binder and protein carrier. Scorched particles do not exceed disc A/B. The product contains the allergen milk.
| Parameter | Value |
|---|---|
| Ingredients | Sodium caseinate (from pasteurised skimmed milk) |
| Appearance | Powder |
| Colour | White to cream |
| Taste and smell | Neutral, clean, without off-flavour |
| Protein in dry matter | Min. 93.00% |
| Moisture | Max 6.00% |
| Fat | Max 2.00% |
| Ash | Max 4.50% |
| pH | 6.7 ± 0.3 |
| Scorched particles | Disc A/B max |
| Total plate count | Max 5,000 cfu/g |
| Coliforms | Absent in 1 g |
| Yeasts and moulds | Max 50 cfu/g |
| Salmonella / Listeria | Absent in 25 g |
| Allergens | Milk (incl. lactose) |
Download specification
Storage period
Shelf life is a maximum of 24 months. Store in a cool, dry place in the original packaging.
Packaging
Foodcom S.A. supplies sodium caseinate in 25 kg multi-ply paper bags with a polyethylene inner bag; other packaging on request.
Application
In the food industry, sodium caseinate is an emulsifier and stabiliser in cooked meats, pâtés and meat products, in coffee creamers and whiteners, processed cheese and cheese analogues, ice cream, dairy desserts, and in bakery and confectionery. In cooked sausages it binds fat and water, limiting purge during heat treatment; typical dosages are 1-2%.
Beyond mainstream food, it is a protein source in sports nutrition, protein bars, medical nutrition and dietetic preparations, and an ingredient of milk replacers in animal feed.
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