Sodium Caseinate
Sodium caseinate adsorbs at the oil-water interface and forms a strong film, which is why it stabilises coffee creamers and emulsified meat products better than most small-molecule emulsifiers.
Key Specifications
| Protein (dry basis) | ≥ 90 percent |
|---|---|
| Moisture | ≤ 6 percent |
| pH (5% solution) | 6.5-7.0 |
| Solubility | ≥ 99 percent |
| Fat | ≤ 1.5 percent |
| Mesh | 80 |
Caseinate is a protein emulsifier, not a hydrocolloid
Sodium caseinate adsorbs at the oil-water interface and forms a strong film, which is why it stabilises coffee creamers and emulsified meat products better than most small-molecule emulsifiers. It also binds water, giving yield and texture.
Why creamers depend on it
In non-dairy creamer, caseinate provides whitening, mouthfeel and emulsion stability through drying and reconstitution. Attempts to replace it with vegetable protein usually need additional emulsifier and still lose whiteness.
Typical Applications
- Coffee creamers — 2-5 percent gives whitening and a stable emulsion after spray drying.
- Processed meat — 1-3 percent improves water binding and slice cohesion.
Frequently Asked Questions
Is it a dairy allergen?
Yes, it is a milk protein and must be declared as milk on the label in most markets.
Can vegans use it?
No. Plant-based alternatives need a different protein and emulsifier system.
What is the difference from calcium caseinate?
Sodium caseinate dissolves readily and is used for emulsification; calcium caseinate disperses rather than dissolves and suits meat binding.
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