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Sodium Caseinate (CAS 9005-46-3) and Calcium Caseinate (CAS 9005-43-0) are high-quality spray-dried milk proteins derived from fresh skimmed milk. Also known as (Casein, Caseinogen, sodium complex (07C)) is the water-soluble salt of the milk phosphoprotein, casein. Produced by treating insoluble Acid Casein 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. In the Food & Nutrition landscape, they are defined as "functional milk proteins" used for their superior emulsifying, thickening, and high-biological-value nutritional profiles. While Sodium Caseinate is prized for its extreme solubility and emulsification power, Calcium Caseinate is the gold standard for slow-release protein in Nutritional Supplements and clinical nutrition. Our Bulk Sodium Caseinate and Calcium Caseinate are premium-grade milk protein isolates designed for high-performance Food & Nutrition applications. As a leading wholesale functional ingredient supplier, we offer Sodium Caseinate (CAS 9005-46-3), recognised for its exceptional emulsifying properties in coffee whiteners, processed meats, and whipped toppings. We are globally established nutraceutical suppliers, from sourcing, r&d to manufacturing scaling, through comprehensive regulatory documentation (CoA), manufacturing compliances, traceability, and consistent worldwide supply capabilities, ensuring reliable lead times and quality assurance across all grades.
Sodium Caseinate (CAS 9005-46-3) and Calcium Caseinate (CAS 9005-43-0) are high-quality spray-dried milk proteins derived from fresh skimmed milk. Also known as (Casein, Caseinogen, sodium complex (07C)) is the water-soluble salt of the milk phosphoprotein, casein. Produced by treating insoluble Acid Casein 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. In the Food & Nutrition landscape, they are defined as "functional milk proteins" used for their superior emulsifying, thickening, ...
Chemical Properties & Specifications
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
Suitable for liquid and high-moisture applications (like beverages and sauces) where the insoluble Acid Casein would separate or cause graininess.
Due to the neutralization process, it contains a notable amount of sodium, typically ranging from 1.0% to 1.5% by weight.
Molecules are amphiphilic, contains both hydrophilic (water-loving) & hydrophobic (fat-loving) regions.
Protective colloid or surfactant, stabilizing the monomer droplets in the aqueous phase during emulsion polymerization- essential for manufacturing stable latex polymers and coatings.
Yes. Since it is derived from milk, Sodium Caseinate is often categorized as a "milk protein" rather than a chemical additive (E-number), making it a favorite for clean-label whiteners and premium processed meats.
Yes, the Sodium Caseinate moq is 2000kgs for competitive pricing.
