Sodium caseinate CAS:9005-46-3

  • Product Name:Sodium caseinate
  • CAS:9005-46-3
  • Molecular formula:N/A
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Sodium caseinate CAS:9005-46-3

Sodium caseinate CAS:9005-46-3 Basic information

Product Name: Sodium caseinate
Synonyms: luodanbaisuanna;CASEIN SODIUM;CASEIN SODIUM MILK;CASEIN SODIUM SALT;casein,sodiumcomplex;Caseins,sodiumcomplexes;sodiumcasein;ldbsn
CAS: 9005-46-3
MF: N/A
EINECS: 618-419-8
Product Categories: Nutritional fortification substances;Biochemicals and Reagents;Milk Proteins;Proteins and Derivatives
Mol File: Mol File

Sodium caseinate CAS:9005-46-3 Chemical Properties

form: lyophilized powder
storage temp.: 2-8°C
Water Solubility: Soluble in boiling water; insoluble in ethanol.
solubility: H2O: soluble50mg/mL, Grade III, light yellow
EPA Substance Registry System: Sodium caseinates (9005-46-3)

Test


Specification



Min.


Max.

Protein Content




Fat%



2%

ASH CONTENT



6.0%

WATER CONTENT

0 %


12%

Lactose Content



1.0%

pH

6.0


7.5

Lead (Pb)



0.002%

Arsenic (As)



0.0002%

Appearance


Off-white powder


Solubility (Color) 50 mg/ml, H2O


Light Yellow Turbid



Sodium caseinate Usage And Synthesis
DescriptionSodium 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).
Chemical PropertiesWhite to cream colored powder
UsesSodium 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.
UsesCasein 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.


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