Sodium Caseinate is a protein salt produced by alkaline treatment of casein extracted from milk. It features excellent solubility, emulsifying properties and thickening performance. Containing a full spectrum of amino acids required by the human body, sodium caseinate boasts high nutritional value and can also be used as a nutritional fortifier. It has a relative molecular mass ranging from 75,000 to 375,000 and finds wide applications across numerous industries.
Calcium Caseinate is a water-soluble milk protein derivative produced by reacting acid casein with calcium hydroxide or calcium carbonate under controlled neutralization conditions, followed by extruding-drying into fine off-white powder.. It has very good functionality and is suitable for a wide range of applications.
Sodium caseinate can not only significantly improve the quality and texture of meat products, but also boost their nutritional value and extend shelf life. It is an indispensable functional additive in modern meat processing.
The application of sodium caseinate in non-dairy creamer (also known as creamer or non-dairy cream substitute) and powdered oil is mainly based on its excellent emulsifying, stabilizing and solubilizing properties.
Sodium caseinate is applied in plant protein beverages mainly for its excellent emulsifying, stabilizing and thickening properties, which make it an ideal ingredient to improve the texture and mouthfeel of plant protein beverages.
Sodium caseinate is widely utilized in non-dairy whipping cream (also referred to as non-dairy cream or plant-based cream) by virtue of its distinctive emulsifying, stabilizing and thickening properties. Typically formulated with vegetable oil, water and other raw materials, non-dairy whipping cream is developed to replicate the texture and performance of conventional dairy cream, with low or zero dairy content.
The application of sodium caseinate in processed cheese mainly benefits from its unique functional properties, including emulsification, thickening and stabilization. Processed cheese is manufactured by mixing and heating different types of cheese with emulsifiers, stabilizers and other ingredients. It features a long shelf life and delivers more consistent texture and mouthfeel.
The application of sodium caseinate in ice cream mainly lies in its role as an emulsifier and stabilizer, which helps enhance the texture, mouthfeel and stability of ice cream.
Sodium caseinate acts as an emulsifier, stabilizer and protein fortifier in yogurt production, effectively improving the product’s texture, mouthfeel and structural stability.
The application of sodium caseinate in baking mainly benefits from its functional properties as an emulsifier, stabilizer and protein supplement. It can significantly improve the texture, mouthfeel and stability of baked goods, as well as enhance their nutritional value.
Sodium caseinate is widely applied in feed and pet food owing to its role as a premium protein source together with a wide range of functional characteristics.
