Sodium Caseinate Powder

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Sodium caseinate powder is the sodium salt of the main protein casein in milk. It is a safe and harmless thickener and emulsifier, because sodium caseinate contains various amino acids needed by the human body, and has high nutritional value and is also Can be used as a nutritional supplement. Its relative molecular mass is 75,000~375,000.

It is a white or light yellow granule or powder obtained by treating casein curd with alkaline substances (such as sodium hydroxide) to convert water-insoluble casein into a soluble form. As a food additive, sodium caseinate has high safety and is widely used in countries all over the world. Because of its good emulsifying and thickening effects, it is widely used in almost all food industries.

Sodium caseinate is a water-soluble emulsifier that has the functions of stabilizing, strengthening protein, thickening, foaming, etc. It is also a protein nutritional fortifier. The usage amount in beverages such as coconut milk and almond milk is 0.2% to 0.3%. Used in cereal foods such as bread and biscuits. Sodium caseinate, like casein, is a high-quality protein source. Because it is water-soluble, its uses are much wider than casein. It can be added to cereal foods as a nutritional fortifier. It is a high-protein cereal food and a special nutritious food for the elderly, infants and diabetics. For cereal products such as bread and biscuits, the content is 0.2% to 0.5%; for raw materials for Western snacks, donuts, chocolate and other pastries, the content is 0.5% to 5.0%. Sodium caseinate is made from milk protein and can participate in the body's normal metabolism after hydrolysis and absorption. Sodium caseinate has no clear chemical structure formula, and there are at least 20 different phosphoprotein components in electrophoretic analysis, the main components are a mixture of α-casein, β-casein and κ-casein (rather than simple Protein), relative molecular mass: 75000~375000, containing various amino acids necessary for the human body.

Product Details List

Sodium caseinate has certain emulsifying properties because it has both hydrophilic and hydrophobic groups in its molecule. However, its emulsifying properties are affected by certain environmental conditions. For example, changes in pH can significantly affect its emulsifying properties. Sodium caseinate has the smallest emulsifying ability at the isoelectric point, and its emulsifying ability can increase when it is lower than the isoelectric point, and its emulsifying ability is greater under alkaline conditions, and it increases with the increase of pH. Sodium caseinate has good foaming properties, and its foaming power increases with the concentration. When the concentration is in the range of 0.5% to 0.8%, the foaming power is maximum. The presence of sodium, calcium and other ions can reduce its foaming power, but can increase its foam stability

Thickening
Sodium caseinate powder is a polymer protein, which itself can have a certain viscosity in aqueous solution. In industrial production, depending on the production process, it can have low viscosity, medium viscosity and high viscosity sodium caseinate. High-viscosity products generally behave as Newtonian fluids when the concentration is below 6% to 7%, that is, their viscosity has nothing to do with shear rate; but above this concentration, they have pseudoplasticity, that is, their viscosity decreases with the increase of shear rate. And the specific pseudoplasticity increases with the increase of concentration. Low-viscosity products are usually Newtonian fluids when the concentration is below 10% to 12%, and they are pseudoplastic when the concentration is above this concentration. There are many factors that affect the viscosity of sodium caseinate, and usually the temperature has a greater influence. The higher the temperature, the lower the viscosity. There is a linear relationship between the natural logarithm of the viscosity and the reciprocal of the absolute temperature. That is, as the temperature increases, the viscosity decreases in a natural logarithm. Some salts also have a great influence on the viscosity of sodium caseinate. Large, such as sodium chloride, sodium dihydrogen phosphate, etc. can significantly increase the viscosity. In addition, the combination of sodium caseinate and some other thickeners such as carrageenan, guar gum, carboxymethyl cellulose, etc. can also greatly improve its thickening performance. Among them, carrageenan has the greatest effect, and this synergistic effect is usually related to temperature, pH value, metal ions, etc.
emulsifying
Sodium caseinate has a certain degree of emulsification because it has a hydrophilic group and a hydrophobic group in its molecule. This can be affected by certain environmental conditions. For example, changes in pH can significantly affect its emulsifying performance. The emulsifying power of sodium caseinate is the smallest at the isoelectric point, and its emulsifying power can increase when it is lower than the isoelectric point. Its emulsifying power is greater under alkaline conditions, and increases with the increase of pH. It is worth noting that because sodium caseinate is heat-resistant, it can greatly improve the emulsifying power when it is heat-treated under specific pH conditions. The appropriate combination of the above-mentioned sodium caseinate and carrageenan can not only increase the viscosity, but also greatly increase its emulsifying power. The combination of many other emulsifiers with sodium caseinate can also enhance emulsification. Generally, emulsifiers made with sodium caseinate have better stability than emulsifiers made with whey protein and soybean protein.
Foaming
Sodium caseinate has good foaming properties, which can be widely used in cold food such as ice cream to improve its texture and taste. In a study of the foaming properties of sodium caseinate, whey protein and egg white powder, someone found that when the concentration was in the range of 0.5 to 8% and compared under the same conditions, sodium caseinate had the greatest foaming power. And its foaming power increases with the increase of concentration. However, its foam stability is not as good as egg white powder. The presence of sodium, calcium and other ions can reduce its foaming power, but can increase its foam stability.
Thermal stability
Another feature of sodium caseinate is that it has good thermal stability. Most protein molecules such as eggs and soybean proteins are interconnected by a hydrophobic group and a hydrophilic group and are easily denatured by heat. Sodium caseinate emulsion It can be sterilized at high temperature of 120℃ without destroying its stability and functionality. This is mainly because sodium caseinate can form a strong hydrophilic protein film of lgm on the surface of fat globules. This film will not denature and shrink, causing the emulsification system. of destruction.
Interface features
Casein contains a large number of proline residues in a pyrrole ring structure, which are concentrated in the peptide chain, thus limiting the formation of ordered structures such as a-helices and S-sheets in the protein secondary structure. As a result, casein is randomly curled, and due to the uneven distribution of residual water residues and the aggregation of the first 4o to 5o amino acids at the N-terminus, it has unique amphipathic properties. Exhibits good surfactant properties. Therefore, sodium caseinate, as a water-soluble emulsifier, mainly reduces the tension at the oil-water interface and forms a balanced and stable emulsion at the oil-water-emulsifier interface. It can also improve the retention of fat and water and prevent dehydration. It shrinks and contributes to the even distribution of ingredients during food processing, thereby further improving the texture and taste of food, and is widely used in various foods.

meat products
Since sodium caseinate has good emulsification, thickening and adhesive properties, it is widely used in minced meat products such as sausages, ham, luncheon meat, etc. It can increase the binding force and water-holding capacity of meat, emulsify fat without precipitation, thereby greatly improving the quality of the product. It is reported that when 2% sodium caseinate is added, the water holding capacity of the meat product can be increased by 37% compared with the control. Based on this, it can not only be used to manufacture high-quality products in production, but also improve the utilization rate of raw materials. Increase production and reduce costs.

For example, when producing canned luncheon meat, sodium caseinate, fatty meat (fat), and water are pre-made into an emulsion at a ratio of 1:6:6 or 1:8:8, and then added to the meat In addition to maintaining good sensory quality, the products can greatly increase production and reduce costs. This technology is also used in the production of chicken sausages from poultry skin and poultry fat.

Bakery
Sodium caseinate is often used in baked goods. In addition to utilizing its good emulsification properties to improve product quality and extend shelf life, from a nutritional point of view, since sodium caseinate is rich in lysine, it can greatly supplement cereal protein. The lack of lysine can improve the nutritional value of baked products. In order to obtain better results during specific applications, sodium caseinate is often used together with certain other emulsifiers in production, or further formed into specific formulas for application, such as There is a patent in Japan that proposes to combine water (100), sodium caseinate (5.0), citric acid (0.1), lactose (7.0), palm oil (80), fatty acid monoglyceride (7.5) and diacetyl tartaric acid monoglyceride (0.4) Form an emulsion formula and add it to flour at an amount of 5%. The resulting baked product will have a good texture after cooling. Its shelf life can be extended to one month and can be used for microwave cooking.

ice cream
Soft, creamy texture and good overrun are important for quality ice cream. During production, in order to improve the taste and texture of ice cream and avoid roughness and instability caused by low milk solid content, it is usually necessary to add milk powder, condensed milk, etc. to increase the protein content. However, the protein content in these substances is not high enough, and the lactose content is on the high side (for example, the protein content of milk powder is about 28%, while the lactose content is about 36%). If more is added, the low solubility of lactose may cause the mixture to freeze and stir, resulting in crystallization during storage of the finished product. The texture of the ice cream is rough and even has a sandy texture. If sodium caseinate is added appropriately, its high protein content (about 90%) and good foaming properties can help improve the structure of the ice cream and increase the damage resistance. Foam and expansion rate, and through the emulsification of sodium caseinate itself and the synergistic effect of using it with other emulsifiers, the product quality can be greatly improved.

It is worth noting that sodium caseinate cannot completely replace milk powder and condensed milk in the production of ice cream. This is because the stability of the emulsion made of sodium caseinate alone is not good enough, which affects the stability of the cream during freezing. Usually, the effect of adding 0.5%-1% is better, and it is best to use it in combination with other emulsifiers.

milk solid drink
In the production of milk solid beverages, the protein content is usually lower than the national standard of 8% and the product is small in volume. If you add more milk powder or condensed milk, the effect will not be ideal. At this time, if sodium caseinate is added appropriately, the problem can be better solved. Since sodium caseinate has good foaming properties, the product quality can be further improved.

yogurt
When producing yogurt, in addition to having a certain protein content, it also needs to have a certain gelatinity. Appropriate addition of sodium caseinate can increase its gelling ability and hardness, make it taste better, and improve product quality.

In addition, sodium caseinate can also be used in soups and soups, fast food, and marinades to increase the viscosity and improve the taste; it can be used in beverages, especially plant protein beverages, to prevent fat precipitation, improve stability, and improve the stability of beverages and fruit wines. clarification etc.

1. Moisturizing and Film-Forming

Sodium caseinate's molecular structure allows it to bind a large amount of water and exhibits excellent film-forming properties. When added to skincare products, it forms a breathable protective film on the skin's surface, effectively preventing moisture evaporation from the external environment without clogging pores, thus achieving a moisturizing effect. It is also easily compounded with other moisturizing ingredients (such as hyaluronic acid and glycerin).

2. Emulsifying Stabilizer

Creams and lotions in skincare products are often oil-water mixtures, prone to oil-water separation and sedimentation due to storage or temperature changes. Sodium caseinate can improve the stability of the product system, extend shelf life, and improve product texture, making it smoother and more delicate.

3. Active Ingredient Carrier

Sodium caseinate powder is highly skin-friendly and has extremely low irritation. It can combine with vitamins (such as vitamin C and vitamin E) and plant extracts (such as asiaticoside and green tea extract) to form stable complex systems.

In makeup products such as foundation, sodium caseinate helps pigments to be evenly dispersed in the product system; it can enhance product stability and prevent pigment precipitation caused by temperature changes.

A study compared the differences in structure, physicochemical properties, and functional characteristics between laboratory-prepared yak triazoline sodium caseinate (L-SC) and three commercially available products (yak milk-derived YM-SC, triazoline-derived YQ-SC, and conventional milk-derived M-SC). The laboratory used an alkaline extraction-acid precipitation-spray drying method under optimized conditions to prepare L-SC, contrasting it with the traditional high-temperature, high-alkali process.

Main Results:

* Protein Content: YM-SC from yak milk had the highest protein content (95.81%), followed by laboratory-prepared L-SC at 94.86% and YQ-SC at 93.06%.
* Fat Content: YM-SC and YQ-SC had relatively high fat content (2.02% and 2.42%, respectively), while conventional milk M-SC had the lowest (0.65%). The optimized laboratory-prepared L-SC showed a significant reduction in fat content.
* Appearance: M-SC was the whitest and finest; YQ-SC was darker and more yellowish; L-SC, by reducing fat content, had a significantly better color than YQ-SC.

The source of raw materials and processing methods significantly affect the protein content, residual fat, and color appearance of sodium caseinate. Casein prepared by different methods shows no difference in composition; reducing the fat content during preparation and optimizing temperature and pH conditions (45℃, pH 8.2) can effectively improve product color. Sodium caseinate derived from yak milk has a higher protein content, but also a higher fat content, requiring targeted defatting treatment.

Source:Qingyan Hu, Lihua Huang, Junwei Wang, Junjing Huangfu, Yongjian Cai, Tongxun Liu, Mouming Zhao, Qiangzhong Zhao, Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties [J]. Food Bioscience, 2024, 61: 104570.

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