Sodium Caseinate
Milk Protein Casein
- CAS
- 9005-46-3
- EC
- 618-419-8
- Sectors
- Food & Nutrition, Pharma & Healthcare, Personal Care & Cosmetics
Sodium Caseinate (CAS 9005-46-3) is the sodium salt of casein, a milk protein, supplied as a white to cream colored lyophilized powder and used as an emulsifier in processed meats, coffee whiteners and dairy alternatives, as a tablet binder in pharmaceuticals, and as a conditioner and stabilizer in cosmetics. 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.
Typical Properties
| Appearance | White to cream colored powder |
|---|---|
| Form | lyophilized powder |
| Color | white to yellow |
| Water solubility | Soluble in boiling water; insoluble in ethanol. |
| pH | pH(10g/l, 25°C) : 6.0～7.5 |
| HS code | 29420000 |
| Grades available | Food Grade |
Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.
Sodium Caseinate
Applications
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.
Safety & Risks
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.
Packaging
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.