Product Introduction
Sodium caseinate is a protein, derived from casein, the main protein in milk, and it is produced by reacting casein with a sodium base. It is widely used in the food industry for its emulsifying, stabilizing, and thickening properties. It enhances the texture and nutritional value of various food products.
Production Process
The production of sodium caseinate typically involves several steps, beginning with skim milk, which is then treated to precipitate the casein. This precipitated casein is then reacted with a sodium-based alkali, such as sodium hydroxide, to form sodium caseinate. The resulting product is then dried to obtain a powdered form.
Product Efficacy and Function
Sodium caseinate functions as an excellent emulsifier, helping to blend oil and water-based ingredients smoothly in food formulations [1]. It improves the texture of food products, offering a smooth and creamy mouthfeel, additionally, it is a source of high-quality protein, enhancing the nutritional profile of the foods to which it is added [2].
Product Application Scenarios
Sodium caseinate is commonly found in dairy products, such as cheese, yogurt, and ice cream, where it improves texture and stability. It is also used in processed foods, like sauces, soups, and baked goods, functioning as a binder and emulsifier. Additionally, it can be found in protein supplements and meal replacement shakes, as it boosts protein content [3].
Packaging and Storage
Sodium caseinate is typically packaged in multi-layer paper bags or polyethylene-lined containers to prevent moisture absorption and maintain product quality. It is recommended to store the product in a cool, dry, and well-ventilated area, away from direct sunlight and strong odors, to ensure its stability and extend its shelf life.
Citations
[1] Singh, A., et al. "Emulsifying Properties of Milk Proteins." Journal of Dairy Science, 90.7 (2007): 1567-1575.
[2] Walstra, P., et al. Dairy Science and Technology. 2nd ed., CRC Press, 2006.
[3] Fox, P.F., and McSweeney, P.L.H. Advanced Dairy Chemistry, Volume 1 Proteins. 3rd ed., Springer, 2003.
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