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Sodium caseinate is a milk protein derived from casein, which is extracted from cow's milk. It is produced by neutralizing casein with sodium hydroxide, resulting in a soluble protein that retains the nutritional benefits of dairy. Sodium caseinate is known for its emulsifying, thickening, and stabilizing properties, making it a versatile ingredient in various food applications.
| Protein content | Minimum 90% on a dry basis |
| Solubility | Soluble in water at neutral pH |
| Appearance | White to off-white powder |
| Moisture content | Typically less than 7% |
| Ash content | Typically around 4% to 6% |
When selecting sodium caseinate, buyers should consider the protein content, solubility, and intended application. It's important to specify the desired moisture and ash content, as well as any specific certifications required for food safety. Quantities often depend on the scale of production, so buyers should assess their needs accordingly.
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Sodium caseinate is commonly used as a protein supplement, emulsifier, and stabilizer in various food products.
Sodium caseinate is derived from milk, so it is not suitable for vegans but is acceptable for vegetarians.
It should be stored in a cool, dry place, away from direct sunlight and moisture to maintain its quality.
Yes, sodium caseinate is gluten-free and can be used in gluten-free formulations.
Typically, sodium caseinate has a shelf life of 12 to 24 months when stored properly.
Sodium caseinate contains very low levels of lactose, making it suitable for many lactose-intolerant individuals.