Sodium caseinate

Base Information

• Chemical Name: Sodium caseinate
• CAS No.: 9005-46-3
• Molecular Formula: Unspecified
• Molecular Weight: 0
• Hs Code.: 29420000
• Mol file: 9005-46-3.mol

Synonyms:Casein,Caseinogen, sodium complex;Alanate 180;Alanate 191;C 8654;Casein sodiumcomplexes;Casein-Sodium;Caseinate, sodium complexes;EMLV;Emulac NA;Hapro;Instan-Rac S;Miprodan CW;Na caseinate;Nutrose;Savortone LF;Scanpro T 95;Sodium complexes caseins;Sunlact S;Sunlact S 3;Caseins, sodium complexes;

Chemical Property of Sodium caseinate

Chemical Property:

• PSA: 0.00000
• LogP: 0.00000
• Storage Temp.: 2-8°C
• Solubility.: H2O: soluble50mg/mL, Grade III, light yellow
• Water Solubility.: Soluble in boiling water; insoluble in ethanol.

Purity/Quality:

99% ^*data from raw suppliers

Casein sodium salt from bovine milk ^*data from reagent suppliers

Safty Information:

• Safety Statements: 24/25

MSDS Files:

SDS file from LookChem

Useful:

• Description: Sodium caseinate is a kind of water soluble emulsifier. It has the function of stabilizing, strengthening protein, thickening, foaming etc. It is also a protein nutrition fortifier. It has also been used in bread, biscuits, and other cereals. Like casein, sodium caseinate is a high quality protein source. Sodium caseinate is made from milk protein and is hydrolyzed and absorbed to participate in the normal metabolism of the body. There is no definite chemical structure for sodium caseinate. In electrophoretic analysis, there are at least 20 different kinds of protein components. The main components are a mixture of alpha casein, beta casein and kappa casein (rather than simple proteins).
• Uses: Sodium Caseinate is the sodium salt of casein, a milk protein. it is used as a protein source and for its functional properties such as water binding, emulsification, whitening, and whipping. it is used in coffee whiteners, nondairy whipped toppings, processed meat, and desserts. Casein is the phosphoprotein of fresh milk; the rennin-coagulated product is sometimes called paracasein. British nomenclature terms the casein of fresh milk caseinogen and the coagulated product casein. As it exists in milk it is probably a salt of calcium. Casein is not coagulated by heat. It is precipitated by acids and by rennin, a proteolytic enzyme obtained from the stomach of calves. Casein is a conjugated protein belonging to the group of phosphoproteins. The enzyme trypsin can hydrolyze off a phosphorus-containing peptone. The commercial product also known as casein is used in adhesives, binders, protective coatings, and other products. The purified material is a water-insoluble white powder. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalies and in salt solutions such as those of sodium oxalate and sodium acetate. α-Casein can be an immunogen in young children, and anti-α-casein antibodies have strong cross-reactivity with insulin. This effect can explain the uncommon insulin autoimmunity, but it does not appear to progress to Type I diabetes.