Sodium Caseinate

Sodium Caseinate

Sodium caseinate is produced by dissolving acid or rennet casein in sodium hydroxide solution followed by neutralization, precipitation, washing, and spray drying, used as a protein emulsifier, stabilizer, thickener, and whipping agent that forms stable foams and emulsions through superior surface activity and water binding. In the food industry, it provides excellent whipping properties, heat stability, and emulsification ideal for coffee whiteners, whipped toppings, and meat products.

Food Industry Applications

• Dairy products: Emulsifies and stabilizes non-dairy creamers, whipped toppings, yogurt, and ice cream preventing fat separation and improving mouthfeel and freeze-thaw stability.

• Meat products: Binds water and fat in sausages, patties, and injected meats improving yield, texture, slice cohesion, and cook stability while reducing purge loss.

• Bakery products: Provides aeration and structure in whipped fillings, mousses, and cake batters through excellent foam stability and volume retention during baking.

• Beverages: Stabilizes protein-fortified drinks, nutritional shakes, and plant-based milks preventing sedimentation and improving mouthfeel and opacity.

• Confectionery: Creates stable foams and emulsions in marshmallows, nougats, and creamy centers with heat resistance and smooth texture.

Other Industry Applications 

In cosmetics, stabilizes emulsions and provides conditioning; in adhesives, improves tack and bonding; in paper coatings, enhances printability; in textiles, acts as sizing agent.