Factory Supply Sodium Caseinate CAS 9005-46-3
What is Sodium Caseinate?
Sodium caseinate is a compound extracted from casein, the primary protein in mammalian milk. As the most important protein component in milk, casein not only gives milk its characteristic opaque white appearance but also serves as a building block for a variety of dairy products, including ice cream and cheese. Casein, extracted from milk through a separation process, can be used independently as a food additive, playing an important role in thickening, improving texture, and stabilizing product quality.
As a safe and reliable food additive, sodium caseinate is widely recognized and used worldwide. Due to its excellent emulsifying and thickening properties, this additive has penetrated nearly every aspect of the food industry, providing crucial support for improving the quality of various food products.
Why Choose YTBIO Sodium Caseinate？
We own our factory with over 12 years of experience supplying dairy protein emulsifier raw materials for functional food, sports nutrition and beverage industries. Our production system holds full international certifications: cGMP, FSSC22000, BRC, HACCP, HALAL, KOSHER, ISO9001 & ISO22000, fully compliant with global food safety standards.
Our Sodium Caseinate is refined from fresh milk casein via gentle alkali dissolution and spray drying, high protein content fine cream-white powder with superior emulsification & water solubility, food grade standard.
Sodium Caseinate Test Report
Sodium caseinate offers multiple benefits as a food additive:
I. Benefits for Food Processing
Emulsification and Stabilization: Sodium caseinate possesses excellent emulsifying properties; it lowers interfacial tension between oil and water and forms a dense protective film at the interface. This prevents fat aggregation and phase separation, effectively solving issues such as "oil and water leakage" in products like sausages, ice cream, and plant-based protein beverages, thereby extending shelf life.
Thickening and Water Retention: Its molecules exhibit strong water-binding and thickening capabilities, trapping moisture through hydrogen bonding. This enhances water retention in foods (such as meat products and baked goods), resulting in juicy, tender textures and improved structural qualities (e.g., increased elasticity in meat products and improved crumb structure in bread).
Foaming and Structure Retention: With good foaming properties and foam stability, it stabilizes air bubbles incorporated during whipping. This increases the overrun (aeration volume) in products like ice cream, mousse cakes, and aerated confections, creating a dense yet light and airy mouthfeel.
Improving Mouthfeel and Appearance: It refines food texture, resulting in a smoother, more delicate mouthfeel. Additionally, its emulsifying action enhances visual appeal and masks off-flavors in certain foods, thereby stimulating appetite.
II. Nutritional Benefits
High-Quality Protein Supplementation: Sodium caseinate has a high protein content (exceeding 90%) and contains all eight essential amino acids required by the human body. With its high biological value, it serves as an excellent protein source. It is suitable for use as a nutritional fortifier in sports nutrition products, meal replacements, and foods for the elderly and infants, aiding in muscle repair and providing sustained energy.
Improving Nutritional Profile: It supplements amino acid deficiencies in foods (such as adding lysine to grain-based products), thereby enhancing the overall nutritional value of the food.
Applications
Nutritional Supplements
1.Casein makes up about 80% of the protein in milk, while whey makes up the remaining 20%. Proteins are considered complete if they contain all nine essential amino acids that the body needs to stay healthy. Sodium caseinate is a popular protein supplement in protein powders, snack bars, and meal replacements because it provides a rich source of high-quality and complete protein.
2.Research shows that casein promotes the growth and repair of muscle tissue, making it a popular protein supplement choice for athletes and weightlifters.
Sodium caseinate is also often used as a protein source in infant formula due to its favorable amino acid profile.
Applications of Sodium Caseinate in the Food Industry
Meat Processing:
Due to its excellent emulsifying, thickening, and binding properties, sodium caseinate is widely used in minced meat products such as sausages and ham. It significantly improves the water-holding and cohesive properties of meat products, effectively preventing fat precipitation. Experience has shown that adding 2% sodium caseinate can increase the water-holding capacity of meat products by 37%, improving product quality while increasing raw material utilization and reducing production costs. Typical applications include canned luncheon meat and chicken sausage.
Baked Goods:
The addition of sodium caseinate to baked goods not only enhances its emulsifying properties to extend shelf life but also replenishes the lysine deficiency found in cereal proteins. In practice, it is often used in combination with other emulsifiers. For example, a patented Japanese formula can maintain a good texture for up to a month and is microwave-safe.
Ice Cream Manufacturing:
Sodium caseinate (0.5%-1%) can effectively improve the texture and overrun of ice cream, preventing the rough texture caused by lactose crystallization. However, it should be noted that this product cannot completely replace milk powder and must be used in combination with other emulsifiers for optimal results.
Dairy Product Applications:
1. Powdered Beverages: Addresses issues of insufficient protein content and smaller product volume.
2. Yogurt Production: Enhances gel properties, improves mouthfeel, and improves firmness.
FAQ
Q: Are you a formal manufacturer and what certifications do you have?
A: 12+ years GMP factory with full global certifications. OEM & ODM customization available.
Q: What specifications of Sodium Caseinate can you supply?
A: Food grade sodium caseinate powder . COA and third-party test supported.
Q: What are the prominent advantages of your Sodium Caseinate powder?
A: High milk protein content, powerful emulsification, good solubility, boost nutrition and stabilize food texture.
Q: What fields can this product be used in and how to store it properly?
A: Protein supplements, dairy, meat and baked food additives. 24 months shelf life, store cool, dry and dark sealed environment, prevent damp and odor absorption.
Q: What’s your MOQ, sample policy and production lead time?
A: 25kg standard MOQ, free samples (freight collect). 7-15 working days lead time.
Q: What after-sales support can you provide for buyers?
A: Food formula technical guidance; return & exchange service for quality defects.
Email: sales@sxytbio.com
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