Sodium caseinate is made up of soluble salts of casein, which is the primary protein in milk. Sodium caseinate contains all of the essential amino acids, has a strong protein content and solid protein efficiency ratio of 2.5.
Sodium caseinate is often used to help with protein formation, binding and emulsification properties. It is produced from cow milk by acid precipitation and then converted into the sodium caseinate.
Most sodium caseinate is used as a food supplement because it improves the nutritional features in the food as well as increases the shelf life, improves taste and enhances smell. Sodium caseinate is found in meat items, bakery items, confectioner items, pharmaceutical concentrates, drinks and dietetic items. The meat industry primarily uses sodium caseinate as emulsifiers and free fat stabilizers whereas the bakery and confectioner industry use it for flour blends, pastas and breads.
Sodium caseinate can be stored in a dry and cool place for 12 months if left in the original packaging. The taste mimics the taste of milk and when exposed has a light cream color. There are government regulations in place that inspect food containing sodium caseinate to ensure that there are acceptable levels of lysinoalanine, nitrite and nitrosamines within the food product.