SODIUM CASEINATE

Sodium caseinate is also a protein nutrition fortifier. 
Sodium caseinate is made from milk protein and is hydrolyzed and absorbed to participate in the normal metabolism of the body. 
Sodium caseinate is often added to processed foods to improve texture and stability.

CAS Number: 9005-46-3
EINECS 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’s an integral component of many milk-based products like ice cream and cheese.
It 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. 
Common applications include use in dairy products, baked goods, nutritional supplements, coffee whiteners, and meat products.

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, it 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, it 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 it 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 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. 
Sodium caseinate, which is Latin for “cheese,” is a major component of commercial cheese and its 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 casein product that is produced from fresh (“wet”) acid casein to create a more functional casein ingredient suitable for a wide range of applications. 
An acid precipitate is added to the skimmed milk creating a pH of 4.6 casein coagulum. 
A series of washes are performed on the acid-precipitated coagulum to remove any impurities.

Sodium caseinate is made by treating casein with sodium, which is an alkali, and this makes casein more soluble and useful as an ingredient.
Sodium caseinate is a sodium salt derived from casein protein. 
Sodium caseinate’s commonly used to improve the texture, taste, and nutritional profile of food products.

Sodium caseinates are produced from fresh skimmed milk. 
With Neutralization the curds from the skim milk acid coagulation are made soluble. 
After that, the protein contained in the curd is rendered functional and soluble. 

Finally an alkali containing sodium (sodium hydroxide or soda) is added. 
After that the dehydration (drying) is the last step.
Spray dried Sodium caseinates are known for their highly viscosity and emulsifying properties. 

That’s why they are often applied in ready meals, sausages, coffee creamers and other dairy products.
Extruded sodium caseinates are neutralized in an extruder. 
The dry matter of the final product is close to 94%. 

In the next step the extruded sodium caseinates are grounded. 
This allows to get a desired particle size. 
Sodium caseinate is often applied in coffee creamer and delicatessen.

Sodium caseinates, the salt of casein, are the main milk protein. 
Sodium caseinate are able to induce proliferation and activation of granulocytes as well as increase the serum concentration of two key cytokines, GM-CSF and G-CSF. 
Sodium caseinate induces mouse granulopoiesis.

Sodium caseinate is a dairy-derived additive that has been used in the food industry for many years. 
Sodium caseinate is a versatile ingredient that enhances food textures and improves nutritional quality. 
This article will explore the various uses and benefits of sodium caseinate in the food industry. 

From its role in milk and cheese making to its application as a stabilizer in food products, will examine the many ways sodium caseinate can be used.
Sodium caseinate is a dairy-derived additive that enhances food textures.
It also improves the nutritional quality of food products.

Sodium caseinate plays a vital role in milk and cheese making processes.
It can be used as a meat glue alternative in food processing.
Sodium caseinate is a popular ingredient in both gluten-free and dairy products.

Sodium caseinate, also known as casein, is a protein found in human and animal milk. 
Sodium caseinate is used in cheese making. 
Sodium caseinate in milk and milk products has been a major component of the diet of man for centuries. 

People with milk allergies may have allergies to casein. 
Sodium caseinate has also been used in paper and paperboard products for food packaging.
Sodium Caseinate might sound like a complex term, but it’s actually a fascinating protein with various applications in the food industry. Derived from milk, this protein has unique properties that make it valuable in food manufacturing and other sectors.

Sodium caseinate is a salt of casein, consisting of protein molecules bound with sodium ions. 
This increases its solubility in water compared to native casein.
Sodium caseinate typically contains about 90% protein, along with small amounts of fat, carbohydrates, and minerals.

Sodium caseinate is first extracted from milk by acid precipitation. 
This separates the casein protein from the liquid whey.
The acid casein is then dissolved in water and neutralized with sodium hydroxide or sodium carbonate, converting it into sodium caseinate.

The resultant solution is dried into a powder form, which can be easily handled and incorporated into various products.
Sodium caseinate helps in the formation and stabilization of emulsions, making it essential in products like salad dressings, sauces, and creamers.
Sodium caseinate has good foaming properties, which are beneficial in products like whipped toppings and meringues.

Sodium caseinate helps in retaining moisture in baked goods and processed meats, improving texture and shelf life.
In the presence of heat, sodium caseinate can form gels, which is useful in creating certain textures in food products.
Sodium caseinate provides a concentrated source of protein, important for muscle repair and growth.

Sodium caseinate contains all essential amino acids required by the human body, making it a complete protein.
Sodium caseinate digests slowly, providing a sustained release of amino acids, which can be beneficial for long-term muscle maintenance and preventing muscle breakdown.
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 it 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 it with sodium hydroxide, resulting in sodium caseinate.
It has also been used in bread, biscuits, and other cereals. 
Sodium caseinate is a high quality protein source.

Sodium caseinate is composed of protein, fat, calcium, sodium, lactose and others.
Sodium caseinate is a kind of water soluble emulsifier. 
Sodium caseinate has the function of stabilizing, strengthening protein, thickening, foaming etc. 

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.

Sodium caseinates are formulated from casein, water, and alkalis (usually a mix of hydrated lime and sodium hydroxide). 
Milk is skimmed to remove the fat, then the milk is soured so that the casein is precipitated as milk curd. 
Sodium caseinate is a water-soluble protein that is obtained from milk.

Sodium caseinate glue is also used in transformer manufacturing (specifically transformer board) due to its oil permeability.
Sodium caseinate and many other Borden adhesives were originally made from casein. 
While one reason was its non-toxic nature, a primary factor was that it was economical to use. 

Towards the end of the 20th century, Borden replaced Sodium caseinate in all of its popular adhesives with synthetics like PVA.
While largely replaced with synthetic resins, casein-based glues still have a use in certain niche applications, such as laminating fireproof doors and the labeling of bottles.
Sodium caseinate glues thin rapidly with increasing temperature, making it easy to apply thin films quickly to label jars and bottles on a production line.[25]

Sodium caseinate, manufactured from fresh pasteurised skimmed milk through acid precipitation of the casein followed by neutralisation and drying.
A small fraction of the population is allergic to casein.
Sodium caseinate intolerance, also known as "milk protein intolerance", is experienced when the body cannot break down the proteins of casein.

The prevalence of casein allergy or intolerance ranges from 0.25 to 4.9% of young children.
Numbers for older children and adults are not known. 
A significant portion of those on the autism spectrum have an intolerance or allergy to casein protein into adulthood. 

This can be used by clinicians and dietitians to spot autism in those who may not present with traditional autistic traits.
A diet known as casein-free, gluten free (CFGF) is commonly practiced by these individuals after discovering their intolerance or allergy.
Sodium caseinate that is heat-treated has been shown to be more allergenic and harder to digest when fed to infants.

Breast milk has not typically been shown to cause an allergic reaction, but should be administered to an infant with caution each time in case of adverse reaction from something the breastfeeding parent consumed that contained casein. 
Following a Sodium caseinate-free diet has been shown to improve outcomes of infants who are breastfed while allergic or intolerant to dairy protein.
Human breast milk has been proven to be the best food for an infant, and should be tried first where available.

Supplementation of protease enzyme has been shown to help casein intolerant individuals digest the protein with minimal adverse reaction.
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. 

In the fish cake, it 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 it is used to achieve enhancement.

In bread, biscuit and noodles, the dosage is 0.2%-0.5%; in foreign pastry, donut and chocolate, it is 0.59%-5.0% while in cream milk beverages, it is 0.2%-0.39%. 
In addition, Sodium caseinate gum can also be used in dairy products and egg products.
Sodium caseinate is made from the cow milk with the appearance of cream white.

Sodium caseinate is used as a food additive where it adds nutrition, flavor and specific consistencies. 
Sodium caseinate is widely used in meat products, coffee whitener, processed cereals, baked goods and processed cheeses. 
Sodium caseinate’s considered safe, some are convinced it has potentially dangerous health effects.

To the layperson, "casein" and "sodium caseinate" are essentially the same products. 
Sodium caseinate's helpful to know that casein is naturally found in milk, while sodium caseinate is derived from casein as a protein supplement, but many people still use them interchangeably.
Sodium caseinate, the sodium salt of casein (a milk protein), is a multi-functional food additive, and together with calcium caseinate, they’re dairy protein commonly used as an emulsifier, thickener or stabilizer in food. 

This ingredient improves the properties of food during processing and storage, as well as provides nutrition, taste and smell. 
Sodium caseinates primary purpose is as an emulsifier. 
The emulsification of sodium casein is mainly contributed to casein. 

This is because casein is a protein, the molecules of that have both hydrophilic and hydrophobic groups, which can be attracted to water and fatty substances to achieve emulsification.
Sodium caseinate is used in cosmetic formulations for its moisturizing and film-forming properties.
Sodium caseinate serves as a stabilizer in some pharmaceutical products, enhancing the stability and effectiveness of active ingredients.

Its binding properties are utilized in making glues, coatings, and paints, providing strength and durability.
Sodium caseinate may contain residual lactose, which can be problematic for lactose-intolerant individuals.
As a milk protein, it can trigger allergic reactions in people with milk allergies. 

Products containing sodium caseinate must be labeled to inform consumers.
Sodium caseinate is generally recognized as safe (GRAS) by food safety authorities like the FDA.
Sodium caseinates containing sodium caseinate must clearly indicate its presence, particularly to inform individuals with milk allergies.

Widely used in protein powders and bars aimed at athletes and bodybuilders.
Enhances texture and mouthfeel.
Improves the texture and moisture content of baked goods.

One of the most remarkable properties of Sodium Caseinate is its ability to act as an emulsifier. 
This means Sodium caseinate can help mix two substances that normally don’t blend well, like oil and water. 
This property is highly useful in creating stable and consistent textures in food products like dressings, sauces, and even some beverages.

In processed foods, Sodium Caseinate is often used to improve texture. 
Sodium caseinate can make products creamier, smoother, and more consistent, enhancing the overall eating experience.
Sodium caseinate acts as a binding agent in certain food products, helping ingredients stick together. 

This is particularly important in applications like processed meats, where it helps maintain the shape and texture of the final product.
Sodium caseinate provides a good source of high-quality protein and amino acids. 
Sodium caseinate’s often used to boost the protein content of various foods and supplements. 

Sodium caseinate has 90% protein content.
Sodium caseinate is the microbiology division of Titan Biotech Ltd. Titan Biotech Ltd., established in 1992, is one of the leading biotechnology companies. 
The company has made significant contributions to the food industry by manufacturing and exporting high-quality food-grade products made from extensive research and recent advances. 

Sodium caseinate is an extremely high quality pure milk protein fully reacted from edible acid casein. 
This milk protein is heat stable with excellent emulsifying and binding capabilities which contribute to the stabilization of many food applications. 
Sodium caseinate is white in color with a bland flavor and clean odor; additionally, it is composed of 95% dry protein, a maximum of less than 1.0% fat, 5.5% moisture, 0.1% lactose, and a pH value of 6.8. 

Sodium caseinate can be stored for two years at less than 77ºF (25ºC) and less than 70% relative humidity in original, sealed bags. 
Sodium caseinate’s a type of casein, which is one of the main proteins found in milk. 

Sodium caseinate are known for their excellent nutritional quality and functional properties.
The curd is washed (removing the whey), and then the curd is pressed to squeeze out the water (it may even be dried to a powder). 

Uses Of Sodium caseinate:
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 sed 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.
Utilized in the production of industrial adhesives due to its strong binding properties.

Applied in coatings and paints for its film-forming capabilities and durability.
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.

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, it 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 it meets health and safety standards for consumption.

Sodium caseinate production utilizes casein, a byproduct of the dairy industry, promoting efficient use of resources.
Its 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.

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 it 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 it 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.

Safety Profile Of Sodium caseinate:
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.
Regulatory and Environmental Considerations

Questionable carcinogen with experimental tumorigenic data. 
When heated to decomposition it 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.