Sodium Caseinate
Sodium caseinate is a milk protein ingredient obtained by neutralizing casein with sodium compounds. It is characterized by high content of complete protein, very good water solubility and pronounced emulsifying and stabilizing properties. Due to excellent dispersibility and fast hydration, it is particularly suitable for products where quick and complete protein dissolution is required, as well as for formulations with demanding texture. Its neutral to slightly milky taste allows easy integration into a wide range of sweet and savory food products.
Source
Sodium caseinate is derived from cow’s milk. The base material is casein, separated from skimmed milk (usually by acid coagulation), then washed, dried and neutralized with sodium salt solutions under controlled conditions. The resulting powder is white to light cream in color, with fine particle size and very good solubility in cold and hot water with minimal lump formation. In terms of safety, it is classified as a generally recognized as safe (GRAS) ingredient, with mandatory labeling of its milk origin and allergen presence.
Variations
Various sodium caseinate grades are available on the market, differing in:
- level of instant solubility and hydration speed
- protein level, sodium content and moisture
- granulation (standard powder, agglomerated powder for improved dispersion)
- specifically tailored functional properties (enhanced emulsification, controlled viscosity, stability in UHT and sterilized systems)
The choice of grade depends on target applications such as protein beverages, confectionery creams, sauces, dry mixes and meat products.
Applications In The Food Industry
Dairy Industry
In the dairy industry, sodium caseinate is used for:
- protein enrichment of dairy drinks, drinking yogurts and high-protein yogurts
- improving solubility and functionality in reconstituted dairy products and powdered beverages
- emulsion stabilization and syneresis control in processed cheese, cheese spreads and analogue cheeses
It is especially valued in applications requiring rapid dispersion and homogeneous, lump-free texture.
Confectionery Industry
In the confectionery industry, sodium caseinate is applied in:
- cream fillings, coatings and glazes for cakes, biscuits and wafers
- caramel and milk-based fillings where emulsion stability and controlled viscosity are critical
- protein and energy-nutrition bars with a dairy flavor profile
It provides smooth, stable cream structure, prevents fat separation and contributes to a fuller, milky taste.
Beverage Industry
In the beverage industry, sodium caseinate is used in:
- instant protein drink powders and RTD protein shakes
- sports and nutritional beverages with high protein levels and controlled viscosity
- dietary and clinical formulations where good solubility and digestibility are important
Thanks to its high solubility, it enables stable, clear to slightly opaque dispersions without a sandy mouthfeel, especially when combined with other dairy proteins.
Frozen Foods Industry
In the frozen foods industry, sodium caseinate is used for:
- structure stabilization in creamy sauces, soups and fillings undergoing freeze–thaw cycles
- improving homogeneity and preventing water and fat separation in frozen ready meals
- maintaining smooth texture in desserts, creamy toppings and savory fillings
It contributes to stable texture, reduces surface weeping and structural degradation during storage.
Benefits Of Use
Using sodium caseinate offers multiple technological and commercial advantages:
- high milk protein content and improved nutritional profile of finished products
- excellent solubility and fast hydration, ideal for instant and powdered formulations
- enhanced emulsification, texture and stability during processing and storage
- higher yield, better batch-to-batch consistency and optimized production costs
- good compatibility with a wide range of ingredients (sugars, fats, stabilizers, flavors) and diverse processing conditions
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