Brand: New Zealand Fonterra 20 kg/bag   

Sodium caseinate is a white to light yellow powder. Odorless, with a slight specific aroma and taste. Easily soluble or dispersible in water. pH neutral, protein content 90%.

Chinese Name: Sodium Caseinate

CAS: 9005-46-3

Chinese Alias: Sodium Caseinate

Sodium Caseinate Product Characteristics:

1、Soluble in hot and cold water, absorbs water, solidifies and expands; stirring can dissolve it.

2、Large molecules give the solution high viscosity and make it dense. After dissolving and cooling, it can form a gel. The gel can turn back into a solution when heated. The gel is elastic and can retain moisture.

3、Has strong emulsifying and thickening effects. Its molecules have many hydrophilic and hydrophobic groups, which can attract water and fat substances respectively, giving the solution the characteristic of emulsifying oils.

4、Sodium caseinate molecules can isolate tiny bubbles, keeping the foam from merging or breaking.

5、The connection between the large amino acid molecules of sodium caseinate gives it high thermal stability and emulsifying properties. It also has foaming and wax-forming capabilities.

Sodium Caseinate Usage and Application Range:

1、Can be used in meat and aquatic minced products, ice cream, biscuits, bread, noodles, and other grain products.

2、In sausages, it can evenly distribute fat and enhance meat binding. Used in fish cakes to improve elasticity. Usage in sausages is 0.2%–0.3%.

3、In ice cream, it stabilizes bubbles, prevents sugar crystallization and shrinkage. In bread, it enhances texture.

4、Usage in bread, biscuits, and noodles is 0.2%–0.5%.

5、Usage in Western pastries, doughnuts, and chocolate is 0.59%–5.0%; in cream beverages, it is 0.2%–0.39%.

6、Can also be used in other dairy products, egg products, etc.

Sodium Caseinate Usage Methods:

1、Mix sodium caseinate powder with other raw material powders in the required ratio and proceed with production.

2、Dissolve together with other emulsifiers before adding to the product.

3、Heat and mix with oil before adding.

4、Dissolve with sugar before adding to the product.

5、Mix sodium caseinate with warm water to form a paste, stir at high speed, and add according to the required ratio.

6、Adopt corresponding methods based on different product process requirements.

Sodium Caseinate Dosage: Can be used in appropriate amounts in various foods as needed for production. Limit according to GB 2760-2014.

Five Major Characteristics of Sodium Caseinate:

1. Soluble in hot and cold water, absorbs water, solidifies and expands; stirring can dissolve it.

2. Large molecules give the solution high viscosity and make it dense. After dissolving and cooling, it can form a gel. The gel can turn back into a solution when heated. The gel is elastic and can retain moisture, hardly dehydrating or shrinking.

3. Has strong emulsifying and thickening effects. Its molecules have many hydrophilic and hydrophobic groups, which can attract water and fat substances respectively, giving the solution the characteristic of emulsifying oils.

4. Sodium caseinate molecules can isolate tiny bubbles, keeping the foam from merging or breaking.

5. The connection between the large amino acid molecules of sodium caseinate gives it high thermal stability and emulsifying properties. It also has foaming, wax-forming, gloss-enhancing, and flux-aiding characteristics.

Sodium Caseinate Color: White or milky white.

Storage Method and Shelf Life: Store in a dry, ventilated, and clean warehouse. Shelf life: 2 years.