Sodium Caseinate
Sodium caseinate is the sodium salt of casein, a milk protein, appearing as a white to light yellow lyophilized powder with no distinct odor. It has variable molecular weight (around 20,000 g/mol subunits), high solubility in water (50 mg/mL), forming colloidal solutions with pH 6.5-7.5. Hygroscopic and stable, produced by acid precipitation of casein followed by sodium neutralization.
Sodium Caseinate
Used in the food industry as an emulsifier in processed meats, coffee whiteners, dairy alternatives, and nutritional supplements; in pharmaceuticals for tablet binding and coatings; in cosmetics as conditioner and stabilizer; in adhesives, paints, and paper coatings for binding properties.
Generally regarded as safe (GRAS) but may trigger allergies in lactose-intolerant or milk-sensitive individuals; dust inhalation irritates eyes and respiratory system. Stable under ambient conditions; incompatible with strong acids causing precipitation.
Packaged in 25kg bags or drums; stored at 2-8°C to prevent degradation; rinse containers for recycling or dispose in landfills after wearing protective equipment.
