Sodium Caseinate is the water-soluble salt of the milk phosphoprotein, casein. Produced by treating insoluble Acid Casein (CAS 9000-71-9) with a sodium-containing alkali (typically sodium hydroxide) at elevated temperatures, followed by drying & this neutralisation process disrupts the hydrophobic casein micelle structure and converts the protein into a highly functional, amphiphilic molecule. Sodium caseinate's characteristics make it an exceptional emulsifier, stabiliser, and viscosity builder, capable of reducing surface tension and creating stable oil-in-water systems. Also referred to as sodium salt of Casein & Milk Protein Hydrocolloid by sodium Caseinate suppliers & manufacturers, respectively. We are the leading sodium caseinate supplier worldwide with reliable lead times and global supply capability.
Sodium Caseinate is the water-soluble salt of the milk phosphoprotein, casein. Produced by treating insoluble Acid Casein (CAS 9000-71-9) with a sodium-containing alkali (typically sodium hydroxide) at elevated temperatures, followed by drying & this neutralisation process disrupts the hydrophobic casein micelle structure and converts the protein into a highly functional, amphiphilic molecule. Sodium caseinate's characteristics make it an exceptional emulsifier, stabiliser, and viscosity builder, capable of reducing surface tension and creating stable oil-in-water systems. Also referred to as sodium salt of Casein & Milk Protein Hydrocolloid by sodium Caseinate suppliers & manufacturers, respectively. We are the leading sodium caseinate supplier worldwide with reliable lead times and global supply capability.
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Food & Nutrition
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Nutraceutical Ingredients
Amino Acids & Proteins
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Chemical Properties & Specifications
Not classified as a hazardous substance
Allergen: Contains milk protein; individuals with milk allergies must avoid this product
Combustible solid; the fine dust may form explosive mixtures in air
Strong oxidizing agents and multivalent cations (high calcium or magnesium) at low concentrations, which can cause precipitation
Extensively in coffee whiteners, salad dressings, and processed sauces to prevent phase separation
Ice cream, yogurt, and nutritional shakes as a viscosity builder
High-quality, soluble protein source in sports and medical nutrition products
Paper and board coatings where a flexible, high-strength, and high-opacity binder is required
Protective colloid or emulsifying agent in the production of synthetic latices and polymers
Protein structural integrity
Component in protein sample preparation
Various assay buffers
Store in a cool, dark, dry place
Moisture (it is hygroscopic), heat, and light
+15°C to +25°C.
Keep containers tightly sealed
Moisture absorption leading to caking & potential microbial growth.