What it is
Acid casein is the starting point. Skim milk is acidified to around pH 4.6, the casein precipitates, and the curd is washed free of whey, lactose and soluble minerals. That curd is insoluble as it stands, so it is neutralised with an alkali to form a salt of the protein. Sodium hydroxide yields sodium caseinate, calcium hydroxide yields calcium caseinate, and the neutralised slurry is then spray dried or roller dried into powder or granules.
Formulation considerations
Neutralisation changes the protein’s behaviour fundamentally. The micelle is gone, the chains are dissociated, and the protein now dissolves at neutral pH with surface-active properties that native casein does not offer. Sodium caseinate reduces interfacial tension efficiently, which is why it performs in emulsions at relatively low use levels; it also forms films, contributing to gloss and structure in confectionery and analogue cheese. Both forms remain acid-sensitive and will precipitate as pH approaches 4.6. Heat stability at neutral pH is good, including under retort conditions, provided ionic strength is controlled. Granular grades disperse with less dusting than fine powders and are often preferred for dry-blend operations.
Applications
Typical uses are non-dairy and dairy coffee whiteners, whipped toppings, processed and analogue cheese, comminuted and emulsified meat products, nutritional and enteral formulations, protein bars, instant soups and dressings. Available in bulk quantities, with pricing on application.
Applications
- Coffee whiteners and creamers
- Processed and analogue cheese
- Comminuted meat products
- Nutritional and clinical formulations
- Protein bars and confectionery
- Soups, sauces and dressings
Handling and storage
Keep in sealed original packaging below 25°C in a dry store with relative humidity under 65%. Typical shelf life is 24 months from manufacture. Both caseinates are hygroscopic and will cake if exposed to humid air, and both disperse better when added to a vortex or pre-wetted with a dry carrier such as sugar or maltodextrin rather than dumped onto a still surface.
Common questions
What is the difference between sodium caseinate and calcium caseinate?
Sodium caseinate is fully soluble and gives a translucent, low-viscosity solution with strong emulsifying behaviour. Calcium caseinate forms a colloidal dispersion that is more opaque and slightly more viscous, and it contributes calcium rather than sodium to the formulation.
Why is caseinate used in coffee creamers?
It adsorbs at the oil and water interface during homogenisation, stabilising the fat droplets, and it scatters light to give a whitening effect. It also resists feathering in hot acidic coffee better than many alternative proteins.
Which caseinate should be chosen for a low-sodium formulation?
Calcium caseinate, since the counter-ion is calcium rather than sodium. Emulsification performance is somewhat lower, so the emulsifier system may need adjustment.
What documentation is supplied with each lot?
Each lot ships with its own Certificate of Analysis, plus the Technical Data Sheet, Safety Data Sheet and allergen declaration. Halal and kosher certificates are available on request.