Sodium Caseinate

Sodium Caseinate is the sodium salt of milk casein, produced by acid precipitation of casein from skim milk followed by neutralization with food-grade sodium hydroxide. Highly water-soluble, functional milk protein with minimum 90 percent protein on a dry basis.

Protein content is 90 percent minimum (Kjeldahl, N x 6.38), with sodium content typically 1.2 to 1.6 percent. White to light cream free-flowing powder with mild dairy flavor.

The amino acid profile is complete with high glutamine, proline, and BCAA content. Casein delivers a sustained-release amino acid profile (peak plasma at 3 to 5 hours) that contrasts with the rapid kinetics of whey, making it the preferred protein for overnight, anti-catabolic, and prolonged-fasting applications.

We supply food-grade Sodium Caseinate from manufacturers in China holding ISO, HACCP, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include spray-dried standard grade (functional applications), spray-dried granular grade (high dispersibility for instant beverages), and roller-dried grade (specific industrial applications). Calcium Caseinate is a parallel grade with calcium instead of sodium as the counter-ion. Acid Casein is the unneutralized form. Bulk and reduced-MOQ shipments. Batch-level COA covering protein, moisture, fat, ash, sodium, heavy metals, and microbiology.

Casein represents about 80 percent of the protein in cow milk and was the first milk protein isolated industrially, with commercial production dating to the late 19th century. Sodium Caseinate became globally important from the 1960s onward with the rise of non-dairy creamer formulations.

Manufacturing begins with skim milk, acidified to pH 4.6 by direct addition of food-grade mineral acid or by lactic acid fermentation. Casein precipitates while whey proteins, lactose, and minerals remain in solution. The casein curd is washed to remove residual whey, then dispersed in water and neutralized with food-grade sodium hydroxide to pH 6.8 to 7.0. The neutral solution is then spray-dried.

Recognized as a permitted food ingredient by the U.S. FDA, regulated under EU dairy ingredient frameworks, and approved by Codex Alimentarius under standardized compositions for edible caseinates.

Amino acid quality positioning: complete protein with PDCAAS 1.0. The defining nutritional property is not the amino acid profile but the digestion kinetics: casein forms a gastric clot that releases amino acids slowly over 5 to 7 hours, contrasting with the rapid absorption of whey and the moderate kinetics of soy and pea.

Strategic positioning: Sodium Caseinate is the highest-volume milk protein after WPC by global production, with non-dairy creamers being the largest single application. Functional properties including high emulsification capacity, water binding, and foam stability define its industrial value beyond the protein contribution.

• Non-dairy creamers and coffee whitener powders; the foundational emulsifier and bodying agent
• Processed and analog cheese for melt and stretch properties
• Sports nutrition: overnight, casein, and slow-release protein blends
• Meal replacement and weight management formulations
• Coffee and dairy beverage powders
• Whipped toppings and dessert powders
• Cured meats: water binding and emulsion stability
• Pharmaceutical excipient and ingredient binder
• Bakery improvers