Sodium caseinate /CAS:9005-46-3

 Usage

Sodium caseinate, also known as casein salt, sodium casein, or casein sodium, is a water-soluble emulsifier with functions like stabilizing, enhancing proteins, thickening, and foaming. It's also a protein nutrition enhancer. In beverages like coconut juice and almond milk, it’s used at 0.2%–0.3%. When used in cereal foods like bread and biscuits, sodium caseinate, like casein, is a high-quality protein source. Because it’s water-soluble, it has wider applications than casein and can be added to cereal foods as a nutritional fortifier, making high-protein cereal foods suitable for the elderly, infants, and diabetics. For bread, biscuits, and other cereal products, it’s used at 0.2%–0.5%; for Western pastries, fried bread rings, chocolate, and other baked goods, it’s used at 0.5%–5.0%. Sodium caseinate is made from milk proteins, and once hydrolyzed and absorbed, it can participate in normal metabolism. Sodium caseinate doesn’t have a definite chemical structure. Electrophoresis shows at least 20 different phosphoprotein components, mainly a mix of α-casein, β-casein, and κ-casein (not just a simple protein). Its relative molecular mass ranges from 75,000 to 375,000, and it contains all essential amino acids needed by the human body.

It has thickening and emulsifying effects, and since it contains all the essential amino acids needed by the human body, it has high nutritional value. In China, it is allowed for use in various foods and can be used in appropriate amounts as needed for production.

Used for dairy products, meat products, and protein drinks

Packaging and Shipping

25KG/Drum or as customer requirements.
Belongs to common goods and can deliver by ocean and air

Keep and storage

Shelf life:24 month from date of manufacture in original unopened packaging stored in a cool dry place out of direct sunlight, water.
Ventilated warehouse, Low temperature drying, Separated from oxidants, acids.