Product Description
Product Information of Sodium Caseinate
Basic Information
- Chemical Name: Sodium Caseinate
- English Name: sodium caseinate
- CAS Number: 9005 - 46 - 3
- EINECS Registration Number: 618 - 419 - 8
- Molecular Formula: A fascinating compound! Sodium caseinate is crafted through a delicate reaction of milk-derived casein with sodium. While its intricate structure might vary slightly based on its origin and processing, it is generally understood to consist of numerous amino acid residues intricately combined with sodium ions.
- Molecular Weight: The relative molecular weight showcases a broad range from 75,000 to 375,000, reflecting its complex and versatile nature.
Physical Properties
- Appearance: Presents itself as elegant white to light-yellow granules or powder, embodying purity and simplicity.
- Odor: Exhibits a subtle, almost imperceptible scent, marked by a gentle milky fragrance, offering an olfactory hint of its dairy origins.
- Solubility: Effortlessly soluble or dispersible in water, yet steadfastly insoluble in ethanol. The aqueous solution remains neutral, but intriguingly, the addition of acid will induce casein precipitation.
- Density: Measured at 1.1 ± 0.1g/cm³, highlighting its light and airy characteristic.
- Boiling Point: Registers at 466.9 ± 45.0°C at a standard pressure of 760 mmHg, showcasing its resilience under heat.
- Flash Point: A notable 236.2 ± 28.7°C, indicating its safe handling temperature.
- Refractive Index: With a refractive index of 1.588, it reflects light in a manner befitting its crystalline structure.
Chemical Properties
- Thermal Stability: Demonstrates superior thermal stability compared to other proteins, maintaining its integrity without coagulation even when subjected to high temperatures of 94°C for 10 seconds or 121°C for 5 seconds.
- Isoelectric Point: This versatile compound boasts an isoelectric point of 4.6, a key indicator of its behavior in varying pH environments.
Production Process
- The remarkable journey begins with fresh skimmed milk as the raw material, where rennet or acid (like hydrochloric or sulfuric acid) is infused to fine-tune the isoelectric point to pH 4.6 - 4.7, rendering it insoluble. Through mechanical separation using a decanter sieve, the original casein emerges. This is then meticulously washed, dispersed, and allowed to swell in water. Next, a precise aqueous solution of NaOH, Na2O, or NaHCO3 is introduced, adjusting the pH to 6.8 - 7.0, restoring the protein's solubility. The culmination of this intricate process is the formation of sodium caseinate, achieved through either spray-drying or freeze-drying.
Uses
- Food Industry: Sodium caseinate shines as a multifaceted food additive, excelling in roles such as emulsification, stabilization, and protein fortification. Its contributions extend to enhancing viscosity, foaming, and foam retention. Its versatile application spans across ice cream, meat products, aquatic surimi products, biscuits, bread, noodles, and more. Remarkably, it also caters to specialized diets, crafting foods for the elderly and those with special dietary needs, as well as creating edible films.
- Pharmaceutical Industry: Employed as an excipient, sodium caseinate contributes significantly to drug formulations by elevating drug stability, solubility, and bioavailability, ensuring better therapeutic outcomes.
- Cosmetics Field: Within the realm of cosmetics, it serves as a key ingredient to thicken, emulsify, and moisturize, elevating the texture and usability of products, thereby enhancing the consumer experience.
Safety
- Regarded as a safe food additive, sodium caseinate is characterized by an LD50 (Lethal Dose 50) of 400 - 500g/kg, with no limitations on its ADI (Acceptable Daily Intake) as per FAO/WHO, 1994. However, individuals with milk protein allergies should exercise caution, as it may trigger an allergic reaction.
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