High-purity Sodium Caseinate Powder GMP certified

CAS: 9005-46-3

EINECS: 618-419-8

Specification: 99% min Sodium Caseinate Powder

Sample: Sodium Caseinate Powder Avaliable

Packaging: 1kg/bag, 25kg/drum

Brand: Ausreson

MOQ: 1 kg

Appearance: White powder

Storage: Store at -20°C

Shelf Life: 2 Years

Test Method: HPLC

Last updated: March 2026

Sodium Caseinate Powder Usage and Synthesis.

Sodium caseinate is a safe and harmless thickener and emulsifier. It also contains various amino acids required by the human body and has a high nutritional value, so it can be consumed as a nutritional fortifier. Sodium caseinate has a relative molecular mass between 75,000 and 375,000 and can be obtained by treating casein with alkaline substances.

The viscosity of sodium caseinate is affected by temperature, pH value, metal ions and other factors, and other thickening agents such as carrageenan, guar gum, carboxymethyl cellulose, etc. used in conjunction with its thickening properties can be greatly improved.

Sodium caseinate is used in ice cream to improve its foaming and expansion rate, and to improve the organizational structure. The source of sodium caseinate is mainly from casein in milk, which is made after a series of treatments.

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Uses of Sodium Caseinate.

Sodium caseinate is a food additive with high protein content, which is mainly used to improve the organization of ice cream, foaminess and expansion. In addition, sodium caseinate has important functions and can be used in other foods and beverages, such as emulsifiers, stabilizers, and thickeners.

The source of sodium caseinate is mainly milk, casein is extracted by acid precipitation, then washed, pasteurized, neutralized and finally dried to become sodium caseinate.

Why Sodium Caseinate is Essential

• Superior Emulsification: Unlike standard whey or micellar casein, Sodium Caseinate acts as a powerful bridge between oil and water. It creates stable emulsions in processed meats and coffee whiteners, preventing "fat-clumping" and ensuring a smooth mouthfeel.

• Thermal Stability: It remains stable under high-temperature processing (UHT), making it the preferred protein for shelf-stable RTD (Ready-to-Drink) protein shakes and canned soups.

• High Biological Value (BV): Containing all essential amino acids, it provides a slow, steady "drip-feed" of leucine and glutamine into the bloodstream, making it the "Gold Standard" for preventing muscle breakdown during long periods without food.

2026 Key Applications: 

1. Non-Dairy Creamers & Toppings: Even in "plant-forward" 2026, Sodium Caseinate is used as the key whitening and thickening agent because of its unmatched ability to replicate the creaminess of traditional dairy.

2. Overnight Recovery Shakes: Due to its thick, "gel-forming" nature in the stomach, it is the #1 choice for pre-bedtime shakes, providing satiety and nitrogen balance until morning.

3. Low-Carb & Keto Baking: In the UK and North American markets, it is used to improve the elasticity and volume of gluten-free and keto breads, acting as a functional "binder" in the absence of wheat gluten.

Product Method of Bulk Sodium Caseinate Powder.

Take casein or skimmed milk (powder) as raw material, adjust the pH value of milk or skimmed milk to 4.6 (isoelectric point) with acid, precipitate the casein, separate it, then disperse the casein in water (containing 50% to 55% water), add sodium hydroxide or sodium carbonate under stirring, and keep it for several hours under the neutral condition, and finally spray-dry and pulverize the reactants to get the product.

Frequently Asked Questions.

Technically, no. While it is often used in "Non-Dairy" creamers (because it is a milk derivative rather than whole milk), it contains milk protein and is not vegan. Individuals with a milk allergy must avoid it.

Sodium Caseinate is a chemically extracted "salt" of casein, which makes it much more soluble and a better emulsifier. Micellar Casein is the "native" form, which is slower to digest but lacks the functional "thickening" power of Sodium Caseinate in cooking and industrial use.

Yes, but it is quite thick. In 2026, many athletes mix 50% Whey (for instant hit) and 50% Sodium Caseinate (for sustained release) to create the ultimate "Timed-Release" protein blend.

It typically contains about 1.2% to 1.5% sodium by weight. While this is low, those on medically restricted low-sodium diets should factor this into their daily intake.

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