Sodium Caseinate makes food smoother and more stable. Many companies use it to get the same results every time.
It helps mix things together, holds water, and keeps food steady.
It helps make gels, makes food feel better in your mouth, and helps food stay good when heated.
People use it in dairy, bakery, snacks, and drinks because it works in many ways.
Reports say sodium caseinate mixes well and looks good on labels, so big factories need it.
Key Takeaways
Sodium caseinate is a milk protein. It helps mix things together. It holds water in food. It keeps food smooth and stable.
It makes food feel creamy and soft. It also makes food stretchy. It helps baked goods stay moist for a longer time.
This protein keeps oil and water mixed. It stops food from separating. It also stops food from drying out.
Companies use sodium caseinate because it works well in many foods. It helps food last longer.
Sodium caseinate is safe for most people. It helps people eat healthy. It is used in dairy, bakery, meats, and drinks.
Sodium Caseinate Overview
Definition
Sodium caseinate is a protein that comes from milk. People make it by adding acid to milk. This makes casein proteins separate from the rest. They wash away minerals and whey proteins. Only casein is left behind. Next, they add sodium hydroxide to change the pH. This helps casein dissolve in water. The final product has less micellar calcium phosphate than natural casein. Sodium caseinate particles are smaller. They do not have calcium phosphate nanoclusters like native casein. The way sodium caseinate is built depends on the kind of β-casein. A1 and A2 types change how the protein folds. They also change how well it mixes with other things. These changes make sodium caseinate easier to dissolve. It also helps keep food mixtures steady better than other caseinates.
Note: Sodium caseinate is safe to use in food. Groups like FAO and WHO say it is not restricted.
Functional Properties
Food scientists like sodium caseinate for many reasons.
It has lots of good amino acids.
It holds water very well.
It can make thin films.
It can be shaped when heated.
These things help sodium caseinate make foods smoother and more stable. It helps make films and coatings you can eat. Makers use it to carry healthy compounds in food. This can make foods better for your health. Sodium caseinate does not have much carbohydrate. It does not raise blood sugar much. People who need to watch their blood sugar can eat it. It does not have gluten, so it is safe for people with gluten problems. Sodium caseinate digests slowly. This helps people feel full longer. It also helps muscles grow and heal.
Aspect | Details |
|---|---|
Food and drinks: keeps fat steady, mixes things, used in ready meals, dairy, bakery, candy, frozen foods | |
Consumer Trends | People want healthier, more protein, organic foods; they like easy foods |
Regional Market Leader | Asia-Pacific leads, especially India and China |
Texture Improvement
Emulsification
Sodium caseinate works as a strong emulsifier in foods. It helps oil and water mix well together. This makes blends smooth and steady. Companies use it in yogurt and ice cream. It keeps fat droplets spread out evenly. This stops the parts from separating. Foods get a creamy feel because of this. In salad dressings and sauces, it makes the texture better. It also keeps mixtures thick and even. Sodium caseinate forms stable emulsions. This is why many products use it for a rich texture.
Water Binding
Water binding is another important job of sodium caseinate. It holds water inside foods. This keeps products moist and fresh. In baked goods, it changes how dough acts. It makes the crumb softer. The table below shows how sodium caseinate helps bread stay soft and moist:
Aspect | Effect of Sodium Caseinate (2 g/100 g) |
|---|---|
Dough Rheology | Dough gets weaker (important at P < 0.01) |
Peak Viscosity During Heating | Peak viscosity drops by 0.4·10^5 Pa·s |
Crumb Texture | Crumb is soft, not sticky, and elastic; hardness stays about the same (11.5 N vs 12.2 N control) |
Sensory Acceptability | People like it more (7.5 vs 7.1 control) |
Moisture Retention | Bread is softer and tastes better, so it keeps more moisture |
Bakers use sodium caseinate to keep bread and cakes soft. It helps hold in moisture. This makes food last longer and taste better.
Gel Formation
Sodium caseinate can form gels that change food texture. High pressure with sodium caseinate makes soft, bendy gels. These gels make foods like meats and desserts more elastic and soft. Sodium caseinate helps proteins link together. This lets foods hold more water and feel better. When acid is added, it makes firm and stretchy gels. How stiff the gel is depends on the bonds between casein particles. Changing the temperature changes how thick and strong the gel is. This helps companies control how foods like yogurt and cheese feel.
Tip: Using sodium caseinate for gels lets food makers change texture. They can make desserts creamy or cheeses firm.
Foaming
Sodium caseinate helps make stable foams in desserts. Its small size and flexible shape help it spread at the air-water edge. This lowers surface tension and makes good foam. In whipped toppings, it makes light and fluffy foams. But, native sodium caseinate makes weaker films. So, foams can break down fast. Changing it with glycation makes it dissolve better and makes stronger films. This helps foams last longer, even in sour foods. This is useful for mousse, whipped cream, and bakery fillings.
Food makers use sodium caseinate for:
Creamy yogurt and ice cream
Soft, moist bread and cakes
Elastic processed meats
Stable whipped toppings and desserts
Stability Enhancement
Emulsion Stability
Sodium caseinate helps keep food mixtures steady. It stops oil and water from splitting apart. In non-dairy creamers, it covers fat droplets. This cover keeps the droplets tiny and spread out. Studies show 1-2% sodium caseinate makes very small fat droplets. These droplets stay apart and do not stick together. After one day, the mix stays smooth with no splitting. Sodium caseinate also makes the liquid thicker. This helps everything stay mixed. Food makers use sodium caseinate to keep sauces, dressings, and creamers the same each time.
Note: Sodium caseinate stays stable when heated or dried. This makes it good for foods that need to last a long time.
Moisture Retention
Moisture retention matters for meats and baked goods. Sodium caseinate holds water inside foods. This stops foods from getting dry or shrinking. In sausages and deli meats, it keeps juices inside. This makes the meat juicy and soft. In sauces, it keeps the texture smooth. It stops water from coming out. Bakers use sodium caseinate to keep cakes and breads moist longer. Foods that hold moisture taste fresh and last longer.
Benefits of moisture retention:
Cuts down shrinkage in cooked meats
Keeps sauces thick and creamy
Makes baked goods stay fresh longer
Shelf Life
Sodium caseinate helps foods last longer. It keeps mixtures steady and holds in water. This slows down spoilage. Foods do not split or dry out fast. In non-dairy creamers, sodium caseinate keeps them smooth after storage. Processed meats stay juicy and do not lose water in packages. Sauces stay thick and do not split into layers. These things help food companies sell products that stay fresh longer.
Product Type | Stability Benefit | Result |
|---|---|---|
Non-dairy creamer | Stops splitting | Smooth, steady texture |
Processed meats | Cuts moisture loss | Juicy, soft product |
Sauces | Keeps thickness and mixing | No splitting or thinning |
Tip: Food makers pick sodium caseinate to make products better and cut down waste from spoilage.
Sodium Caseinate vs. Alternatives
Comparison with Other Proteins
Food makers look at sodium caseinate and other proteins like whey and plant-based ones. Each protein helps food texture and stability in its own way. Sodium caseinate is special because it is a flexible protein. It does not have a set shape. This lets it make different layers on food surfaces. These layers change how food feels and acts. Whey protein keeps its round shape and strong bonds. This changes how it mixes and holds food together.
Both sodium caseinate and whey protein help keep oil and water mixed. They also carry healthy compounds in food. Sodium caseinate can grab polyphenols like EGCG. It works as a special emulsifier that reacts to pH changes. Whey protein is also good at mixing and carrying healthy things. How well these proteins make foam depends on pH. Sodium caseinate makes the least foam near its isoelectric point. Whey protein makes the most foam near pH 4.2.
Functional Aspect | Sodium Caseinate | Whey Protein |
|---|---|---|
Molecular Structure | Flexible protein, no tertiary structure | Globular protein, maintains tertiary structure and disulfide bridges |
Adsorption Layer Structure | Forms different adsorption layers with distinct surface rheological properties | Forms adsorption layers preserving globular shape with different rheology |
Foaming Behavior | Maximum foamability near isoelectric point (pI ~4.2) | |
Emulsifying Properties | Acts as particulate emulsifier, binds polyphenols, pH-responsive emulsions | Effective emulsifier and carrier of bioactive compounds |
Influence of pH and Ionic Strength | Foamability and emulsifying properties vary with pH and ionic strength | Foamability and emulsifying properties vary with pH and ionic strength |
Plant proteins like soy or pea are used for vegan foods. But, they do not mix oil and water as well as sodium caseinate. They also do not hold water as well. This means they may not make foods as creamy or stable.
Manufacturer Preferences
Manufacturers pick sodium caseinate for many reasons. It mixes fast in water and makes steady blends. This protein helps control how food feels, how moist it is, and how long it lasts. Sodium caseinate works in dairy, bakery, meat, and non-dairy creamers. It holds water and keeps oil and water mixed. This makes it great for making lots of food at once.
Many companies like sodium caseinate because it works the same every time. It can handle heat and drying. This keeps food good during storage and shipping. Sodium caseinate also helps with clean labels. People like foods with simple ingredients. Makers trust sodium caseinate because it is flexible and always helps food texture and stability.
Tip: Companies use sodium caseinate when they need a protein that works in many foods and gives steady results.
Applications
Food Product Examples
Food makers use sodium caseinate in many foods. It helps make foods smoother and more stable. Yogurt and ice cream get a creamy feel and do not separate. In bread and cakes, sodium caseinate keeps them soft and moist for a long time. Non-dairy creamers use it to keep fat mixed in. This makes the liquid smooth and steady. Sauces and dressings use sodium caseinate to stay thick and not split.
Processed meats get much better with sodium caseinate. Studies show it works in pork gels, frankfurters, and chicken products. Sodium caseinate is a protein that is not from meat. It helps mix fat and water and keeps food moist. When used with κ-carrageenan and microbial transglutaminase, it makes food stronger when heated. It also makes the texture better. Low sodium frankfurters with sodium caseinate and microbial transglutaminase are harder, springier, and chewier. Chicken products use sodium caseinate to help pieces stick together, even with less salt. This makes the texture and binding better.
Case Studies
Scientists tested sodium caseinate in different meats. They found it can stick meat together like glue. It does this without special lab-made enzymes. Meatballs and sausages with sodium caseinate are juicier and look better. Companies like it because it is natural and safe. It works in many kinds of meats because it can handle different pH levels.
Product Category | Application Benefit | Example Foods |
|---|---|---|
Dairy | Creamy texture, prevents separation | Yogurt, ice cream |
Bakery | Moisture retention, soft crumb | Bread, cakes |
Processed Meats | Improved binding, texture, stability | Frankfurters, meatballs |
Sauces & Dressings | Maintains thickness, prevents splitting | Salad dressings, gravies |
Non-Dairy Creamers | Stable emulsion, smooth mouthfeel | Coffee creamers |
Tip: Food makers pick sodium caseinate because it helps texture and stability in many foods.
Food scientists know there are many ways to make food better.
Glycosylation with dextran aldehyde helps foods mix and foam. It also keeps them steady when salty or hot.
The protein’s amphiphilic nature helps oil and water stay mixed. It also keeps the food thick and smooth.
Hydrogels made with sodium carboxymethyl cellulose can change how soft or firm food is. This helps make new food textures.
Probiotic edible films help good bacteria live longer in bakery foods. They also make baked goods more bendy.
These new ideas show sodium caseinate is useful in making food. It helps create healthy foods that work well and taste good.
FAQ
What is sodium caseinate made from?
Sodium caseinate is made from milk. Factories take casein protein out of skim milk. They add sodium hydroxide to it. This step helps the protein mix with water. It also makes it work better in foods.
Is sodium caseinate safe for people with lactose intolerance?
Most people with lactose intolerance can eat sodium caseinate. Almost all lactose is taken out during making. But, a tiny bit might still be there. People who are very sensitive should read labels or ask a doctor.
Which foods commonly contain sodium caseinate?
Sodium caseinate is found in:
Dairy foods like yogurt, cheese, and ice cream
Baked foods such as bread and cakes
Processed meats like sausages and frankfurters
Non-dairy creamers
Sauces and dressings
Does sodium caseinate affect food allergies?
Sodium caseinate has milk protein in it. People who are allergic to milk should not eat it. The protein can cause allergies in some people.
How does sodium caseinate improve shelf life?
Function | Benefit |
|---|---|
Stops parts from splitting | |
Water binding | Keeps food from drying out |
Gel formation | Helps food keep its shape |
Sodium caseinate helps food stay fresh and steady for a longer time.
