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DESCRIPTION:
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.
CAS No.: 9005-46-3
European Community (EC) Number: 618-419-8
SYNONYMS OF SODIUM CASEINATE:
Sodium Caseinate,Casein-Sodium,7473P66J9E,Casein Sodium Salt,CASEIN SODIUM,Casein, sodium complex,Casein, sodium salt,Caseinate, Sodium,Casien sodium salt,DTXSID2044187,Nutrose,SODIUM CASEINATE (II),UNII-7473P66J9E
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 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 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 a soluble caseinate with good nutritional values, emulsifying properties and thermal stability.
They have a neutral taste and low lactose content.
They are used in numerous food applications: refrigerated products, cheeses, cured meats, ready meals, coffee creamers.
Sodium Caseinate is a milk protein derived from using sodium to remove the protein content from milk.
Sodium caseinate has a protein content in excess of 96% and makes a very functional binder.
Being one of the lightest of the milk proteins caution should be used as to the inclusion levels as 10% plus can make baits buoyant.
Sodium Caseinate is a cosmetic ingredient derived from casein, a protein found in milk.
Sodium caseinate is used in many cosmetic products such as creams, lotions, and shampoos for its emollient and moisturizing properties.
Sodium Caseinate works by forming a protective barrier on the skin, making it soft and smooth.
Sodium caseinate can also help reduce skin irritation and improve the overall appearance of the skin.
Sodium caseinate is commonly used in skin care products for its nourishing and soothing benefits.
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.
The coagulated curds are then put through a process to reduce particle size prior to an alkali (like sodium hydroxide or sodium carbonate) being added to bring the pH to 6.7.
Once the desired pH is reached the casein will begin dissolving into a caseinate.
The product is then put through a spray drying process and is bagged per customers needs. Sodium caseinate exists as a white to off-white powder.
The general composition of sodium caseinate is >88% protein, <1% lactose, <5% ash, <2% fat, and <8% moisture, all of which vary slightly by manufacturer.
Sodium caseinate is the most water-soluble form of casein differing from acid casein and rennet casein which are not soluble in water.
Sodium Caseinate offers many functional benefits to a variety of applications.
Sodium Caseinate is water soluble, a good emulsifier, has an ability to create and hold foam, absorbs fat, and can improve the nutritional aspects of food primarily through increasing the protein content in the finished product.
Sodium Caseinate is the most soluble of the caseinates and provides stability in foams.
Sodium Caseinate absorbs and emulsifies fats in applications which ensures a homogeneous product.
Sodium caseinate overall has a very bland flavor profile.
Sodium Caseinate has been noted to be slightly sweet, and overall neutral.
The mouthfeel of Sodium Caseinate is thick and foamy.
Sodium Caseinate is used for coffee creamers, meat additives, processed cheeses, whipped toppings, ice cream, chocolate, baked goods, and dietary supplements.
FEATURES OF SODIUM CASEINATE:
Sodium caseinate has Bland flavour
Sodium caseinate has Excellent flavour stability
Sodium caseinate is Suitable for use in flavour sensitive formulations
Sodium caseinate has Good emulsifying properties
Sodium caseinate has Good water solubility
Sodium caseinate has Good whipping properties
Sodium caseinate has Low flavour profile
Sodium caseinate has Good nutritional value
Sodium caseinate has Good retort stabilty
Sodium caseinate can be used in the following applications:
Whipped toppings
Coffee whiteners
Cream liqueurs
Nutritional products
Wet blend ingredient for susceptible population
Not intended for use as a Dry Blend ingredient for infants <12 months of age
Benefits Of Sodium Caseinate
Sodium Caseinate, also known as sodium casein, is a versatile cosmetic ingredient that offers many benefits for hair and skin.
This milk protein compound has moisturizing, nourishing, and restorative properties that make it an ideal ingredient for hair and skin care products.
When applied to hair, Sodium Caseinate helps strengthen hair follicles and reduce breakage.
Sodium caseinate also provides deep hydration, making hair smoother, shinier, and more manageable.
Additionally, this milk protein promotes the regeneration of damaged hair, which can help address issues like split ends and dull hair.
For skin, Sodium Caseinate provides intense hydration and protection from external aggressors.
Sodium caseinate helps strengthen the skin barrier, which helps minimize moisture loss and keeps skin soft and supple.
Additionally, this milk protein has soothing and anti-inflammatory properties, making it a great ingredient for calming skin irritations, redness, and itching.
Sodium Caseinate can be used in a variety of skincare products, such as shampoos, conditioners, moisturizers, and lotions.
Sodium caseinate can be incorporated into formulas for all hair and skin types, making it a versatile ingredient that can be used for many needs.
For revitalized, healthy hair and skin, consider incorporating Sodium Caseinate into your skincare routine.
Sourced from milk:
Sodium caseinate is Common ingredient in cheesemaking
Sodium caseinate Acts as a protein helper with transglutaminase to improve the bond of meat glue
Sodium caseinate Aids in the activation of transglutaminase in gluten free baked goods
Sodium caseinate Emulsifies meat and dairy products
Sodium caseinate uses as follows:
Creamer and Whipped Topping Applications and Benefits
Sodium Caseinate is beneficial when creating foam and stabilizing foam such as in a coffee creamer or whipped topping.
Sodium Caseinate is water soluble, a good emulsifier, has an ability to create and hold foam, and absorbs fat.
Sodium Caseinate can improve texture in beverages by increasing viscosity to give a preferable mouthfeel during consumption.
Sodium Caseinate also has a neutral flavor profile which supports the flavor profile of the finished good product.
Additionally, Sodium Caseinate supports protein fortification to hit nutritional targets.
Prepared Foods (Sauces, soups, gravies, meat additives, ice cream) and Benefits
Sodium Caseinate is heat stable making the protein a suitable addition for many applications that require heat treatment during processing.
Sodium caseinate can improve texture and viscosity resulting in a preferable mouthfeel during consumption.
Sodium caseinate can also support your nutritional goals for your finished good product, high in protein, low fat, lactose, and sodium.
Baked Goods and Protein Fortification Applications and Benefits:
Sodium Caseinate is heat stable making the protein suitable for formulas in a wide range of applications that require heat treatment during processing.
Sodium Caseinate is beneficial as an addition to food products to increase nutritional fortification.
Sodium Caseinate can improve the nutritional aspects of food primarily through increasing the protein content in the finished product.
Sodium Caseinate can improve texture resulting in a preferable mouthfeel during consumption.
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, 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, 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 an intermediate in pharmaceutical.
In health and personal care:
Sodium caseinate can be used in cosmetic and personal care products.
Nutrition supplements:
Casein comprises approximately 80% of the protein in cow’s milk, while whey accounts for the remaining 20% (3Trusted Source).
Sodium caseinate is a popular protein choice in supplements like protein powders, snack bars, and meal replacements because it 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 it a popular protein supplement choice among athletes and weight lifters
Due to its 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 it a popular additive in the food industry.
For example, Sodium caseinate has a high capacity for water absorption, meaning it can be used to modify the texture of foods like dough and commercially prepared baked goods (1).
It’s also frequently used as an emulsifier to keep fats and oils suspended in products like processed and cured meats (1).
Sodium caseinate’s unique melting properties also make it useful for producing natural and processed cheeses, while its foaming properties make it an ideal additive in products like whipped toppings and ice cream (1).
Other applications:
Although it’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 (1).
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 its opaque, white appearance.
It’s an integral component of many milk-based products like ice cream and cheese (1).
Casein proteins can be separated from milk and used independently as a supplement or additive to thicken, texturize, and stabilize various food products (1).
HOW SODIUM CASEINATE IS MADE:
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
There are several types of caseinates, but sodium caseinate is usually preferred because it’s the most water-soluble, meaning that it readily mixes with other substances.
SAFETY INFORMATION ABOUT SODIUM CASEINATE:
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:
If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.
In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.
If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.
Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas
Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.
Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.
Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.
Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.
Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials
Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.
Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).
Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.
Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.
If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.
Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product.
