Description

Sodium caseinate is a milk protein with a protein content of min. 93% in dry matter. The product is a white to cream powder with a neutral taste and a clean, neutral odour.

Caseinates are a natural source of protein with a wide range of functionalities. Sodium caseinate is used for its emulsifying, stabilising and structure-forming properties in many food applications.

Technical aspects

Sodium caseinate contains min. 93% protein in dry matter, max. 2% fat and max. 6% moisture. The pH is 6.7 ± 0.3. The product meets microbiological requirements: Salmonella and Listeria absent in 25 g.

Parameter	Value
Protein in dry matter	min. 93.00%
Moisture	max. 6.00%
Fat	max. 2.00%
Ash	max. 4.50%
pH	6.7 ± 0.3
Scorched particles	max. disc A/B
Total plate count	max. 5,000 cfu/g
Coliforms	absent in 1 g
Yeasts and moulds	max. 50 cfu/g
Salmonella	absent in 25 g
Listeria	absent in 25 g

Application

Sodium caseinate is used in food production as an emulsifier, stabiliser and structure-forming agent. Its neutral taste and odour allow it to be used without affecting the sensory profile of the final product.

Thanks to its high protein content (min. 93% in dry matter), it also serves as a protein source in food applications.