What is Sodium Caseinate in Food? Uses, Safe, Side Effects

What is Sodium Caseinate in Food? Uses, Safe, Side Effects


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Sodium caseinate (Na-caseinate, or Sodium caseinate) is a food additive produced by the linkage of a sodium ion to a casein molecule. It can be found in some dairy products, meats, and beverages. It is frequently used in vegan cooking as a substitute for cheese and other dairy products. Since several studies have shown that sodium caseinate may cause allergenic reactions, this article will explain, as well as I can in laymen’s terms, what sodium caseinate is and its uses.

What is Sodium Caseinate?

Sodium caseinate is a milk protein that has been hydrolyzed to have a high content of free amino acids. Sodium caseinate is produced by acid or alkaline hydrolysis of the protein fraction of skim milk, whey or other protein sources. It is used as an emulsifier and stabilizer in food applications including ice cream, cheese, yogurt, candies, bakery products and beverages.

What is the Sodium Caseinate Formula?

Sodium Caseinate is a protein derived from milk. It is used as a thickening agent for many foods such as yogurt, ice cream and cheese. It is also used in nutritional supplements because it can be easily absorbed by the body and used as an energy source.

Sodium Caseinate Formula

The sodium caseinate formula is made up of about 20% nitrogen, about 80% water and 1-2% carbohydrate.

What is Sodium Caseinate Made of?

Sodium caseinate is a complex protein that contains most of the essential amino acids. It is often used as an additive in food products to improve texture, stability and moisture retention.

Sodium caseinate is made by treating cow’s milk with alkali to precipitate out the casein proteins. The resulting sodium caseinate can be spray dried into a fine powder or coagulated into flakes for use in other foods.

How is Sodium Caseinate Made?

Sodium caseinate is a milk protein that can be found in a variety of foods. It is made by treating milk with an alkali solution to precipitate out the casein protein. Sodium caseinate is often used as a substitute for sodium chloride, or table salt, because it has similar chemical properties and texture.

Sodium caseinate is manufactured by precipitating the protein from milk with an alkaline solution, such as sodium hydroxide (NaOH). The resulting product contains between 80% and 95% sodium caseinate, along with water and other soluble ingredients. The liquid portion of the milk is removed using evaporation techniques, while the remaining solid material is separated from the liquid using filters or centrifugation equipment.

Once isolated, sodium caseinate is washed with water until all traces of fat have been removed from its surface. This process may be repeated several times to ensure that no fat remains on its surface before drying occurs. Once dried at low temperatures in a vacuum oven, sodium caseinate crystals form and can be stored indefinitely without losing their original properties.

How to Produce Casein?

Casein from skim milk is generally made by either precipitation by acid or coagulation by rennet. Acid casein is one method, rennet casein is another.
Here is a simple manufacturing process:

1. Acid Casein

Acid casein is the most common form of casein, and it’s often used as an ingredient in cheese making. This type of casein can be made from skim milk or whole milk by adding an acid to it. The acid causes the milk protein to precipitate out of solution, which makes it easier to separate from the rest of the liquid. The acid also causes the pH level of the solution to drop, which helps make the protein bonds more soluble.

The type of acid used depends on what kind of cheese you want to make. You want to use a mild acid like citric acid or acetic acid if you’re making feta or cottage cheese, while you might use lactic acid if you’re making ricotta or mozzarella.

2. Rennet Casein

Rennet casein is a type of casein that contains rennet enzymes, which are derived from calves’ stomachs (or sometimes from fungi). These enzymes are used during cheese making because they help break down proteins in milk so that curds can be formed and separated from whey (the liquid by-product).

What are the Applications of Sodium Caseinate?

Sodium caseinate is a sodium salt of casein. It is used as a food additive in dairy products and non-dairy protein products. Food manufacturers use sodium caseinate to improve the texture and nutritional value of their products.


Sodium caseinate is used as an emulsifier or binder in many food products, including cheese substitutes, processed meats and other imitation dairy products. It also helps to improve the texture of foods such as yogurt and ice cream by increasing viscosity and stabilizing fat droplets.

Here are its functions and suggested uses in food categories.


Sodium caseinate can be added to sausage to improve its emulsifying properties and prevent fat separation during processing and storage.

Ice cream

Sodium caseinate is commonly added to ice cream to enhance the body, texture and mouth feel of the product. It also helps prevent ice crystal formation during freezing. In addition, it provides smoothness to ice cream as well as enhancing its flavor profile.


Sodium caseinate is added to yogurt for making it better textured and thicker.


Sodium caseinate helps in improving the texture of sauces by adding viscosity to them.


As an emulsifier and texturizer, sodium caseinate improves baking performance and shelf life of bakery products such as cakes and muffins by preventing oil separation or “weeping” during storage.

Coffee Mate

Sodium caseinate is an ingredient in Coffee Mate creamer which is used for enhancing the body and mouthfeel of coffee beverages such as lattes or cappuccinos.

Food supplement

Sodium caseinate is also used as a food supplement because it provides high amounts of protein, which can help build muscle mass. This makes it a popular choice among athletes, bodybuilders and other individuals who are interested in improving their performance or physique.


Sodium caseinate is used in cosmetics as an emulsifier, foam stabilizer, viscosity enhancer and gelling agent. It also gives the product a creamy texture.


Sodium caseinate can be used as a thickening agent in pharmaceuticals such as tablets and capsules, intravenous solutions and suspensions, eye drops, creams and lotions etc., to improve their stability and consistency.

Does Sodium Caseinate have Lactose?

Is Sodium Caseinate Lactose Free? Yes, sodium caseinate is lactose free. Sodium caseinate is a food additive made from milk protein. It is often used to make cheese products, such as cheese spreads and imitation cheese.

Sodium Caseinate Lactose

The question of whether sodium caseinate contains lactose (milk sugar) depends on whether the product was derived from cow’s milk or from soybeans. The answer can be found by reading the ingredients list on the label. All sodium caseinates are derived from cow’s milk, but some are also derived from soybeans. If your sodium caseinate comes from cow’s milk, it will not contain any lactose. If it comes from soybeans, it may contain some lactose depending on how much was added during processing.


Appearance White or pale yellow granules or powder; practically odourless.
CAS number 9005-46-3
Chemical formula NA
Molecular weight NA
Solubility Soluble in water


The sodium caseinate itself is a protein with a high molecular weight that has a certain viscosity when dissolved in water.
A combination of thickeners, such as carrageenan, guar gum, and CMC, can greatly enhance its thickening and suspension properties.
In addition to increasing viscosity, carrageenan can also improve emulsifying properties, which makes it the most effective synergistic agent.

Heat Stable

In addition, its emulsion can be sterilized for a long time at 120 °C without losing its strength and functionality.

Is Sodium Caseinate Safe to Eat?

In fact, it has been approved for use as a food additive by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), and others.


When sodium caseinate used in food is produced according to safe manufacturing practice and used as anticaking agent, emulsifier, flavoring agent, nutrient supplement, stabilizer, or thickener, it is generally recognized as safe (GRAS).


Function Class: food additives, emulsifier and stabilizer.

Acceptable Daily Intake: The ADI “not limited” set was released in 1970.

What are the Functions of Sodium Caseinate?

Sodium caseinate is a protein found in milk that is used as an ingredient in many food products. It is one of the main proteins in cheese, but its properties make it useful in other foods too.

Sodium Caseinate Function

Sodium caseinate can be used as a substitute for eggs and egg whites. It has a high protein content and is therefore often used to replace eggs in baked goods and other recipes. The protein structure of sodium caseinate is very similar to that of egg whites, which means that it will react with other ingredients in the same way as egg whites would.

Sodium caseinate can also be used as a thickening agent for sauces or soups. When mixed with water or another liquid, sodium caseinate forms a gel-like substance that can hold up against heat without getting runny or breaking down like some other thickeners do. This makes it perfect for use in gravies, gravlax recipes, sauces and more.

The unique properties of sodium caseinate make it an excellent ingredient for many different types of foods.

What are the Side Effects of Sodium Caseinate?

Sodium caseinate is a milk protein that has been modified to make it suitable for use in vegan diets. The process of modifying the protein involves removing lactose and whey proteins from the milk. This means that people with lactose intolerance or milk allergies should avoid sodium caseinate because it can still cause allergic reactions.

Lactose Intolerance

Lactose intolerance is caused by a lack of the enzyme lactase in the digestive system. Lactase breaks down lactose, which is the sugar found in dairy products. When people have lactose intolerance, they don’t have enough lactase to break down all of the lactose they consume. This leads to uncomfortable symptoms such as gas, bloating and diarrhea after eating or drinking dairy products containing lactose.

Milk Allergy

People who are allergic to milk may experience some mild symptoms after eating foods containing sodium caseinate. These include itching, swelling and hives (itchy red bumps). Severe reactions are rare but can be life-threatening if they occur. If you suspect that you have an allergy to milk or other dairy products, see your doctor for more information on how to manage your condition without having to eliminate all dairy from your diet.

Skin Reactions

Sodium caseinate can cause skin reactions in people who are allergic to milk proteins or who are sensitive to their formulas for other reasons. These reactions can include itching or swelling around your eyes and mouth, redness in your face and hives or bumps on your skin. They may also be accompanied by shortness of breath, wheezing or coughing after ingesting sodium caseinate products.

Is Sodium Caseinate Safe for Pregnant?

While it’s generally considered safe to consume, there are some concerns about sodium caseinate during pregnancy. Specifically, there has not been enough research done on pregnant women who consumed large amounts of sodium caseinate to know if there is any risk for them or their babies.

What are Sodium Caseinate Allergies?

Sodium caseinate is a protein that is often used in the food industry. It is a protein that comes from milk, although it can also be made from soy or other plant sources.

Sodium caseinate is used as a thickener and emulsifier in many types of foods and beverages. Examples include ice cream, canned tuna and other canned foods, processed cheese, salad dressings and mayonnaise. It can also be found in medications and supplements such as vitamins, cough syrups and laxatives.

Sodium Caseinate Allergy

Allergic reactions to sodium caseinate are rare but do occur. Symptoms include swelling of the mouth, lips and throat; wheezing; itching; skin rash; nausea or vomiting; diarrhea or constipation; hives; swelling of the hands, feet or face; difficulty breathing; coughing or sneezing; fainting; hoarseness or voice change (for example laryngitis); difficulty swallowing (dysphagia); chest pain (angina); shortness of breath (dyspnea); wheezing/coughing/breathing difficulties (asthma).

Severe allergic reactions can be life-threatening if not treated right away with epinephrine injection.

What Happens to Sodium Caseinate Dairy Allergy?

Dairy allergies are one of the most common food allergies, especially in children. A person with a dairy allergy cannot eat any foods that contain dairy products, such as milk, cheese or ice cream.

Sodium Caseinate Dairy Allergy

Sodium caseinate is a protein derived from milk and can be used to thicken and gel foods. It is often found in processed meats like hot dogs, lunch meats and bacon, as well as soups, sauces and salad dressings.

People who are allergic to dairy may react to sodium caseinate as well because it contains similar proteins found in milk proteins. This reaction can cause symptoms such as skin rashes, diarrhea and vomiting within minutes of consuming foods containing sodium caseinate.

If you are allergic to dairy products, you should avoid any foods that contain sodium caseinate or other milk derivatives listed on the label such as whey or lactose.

How Much does Sodium Caseinate Price?

Sodium caseinate is a milk-based protein that is used as a food additive to improve the taste of other foods. It is used in a variety of products, including candy and gum, baby formula, nutritional supplements and pharmaceuticals. The price of sodium caseinate can range from $0.03 to $0.19 per pound, depending on the form and quantity purchased.

Sodium Caseinate Vs Casein?

In the case of sodium caseinate vs casein, the former is a product of milk and has the same composition as protein in milk. Casein is a protein that is derived from milk.

Sodium Caseinate Vs Casein:

Sodium Caseinate: Sodium caseinate is produced when the protein in milk is treated with acid and then neutralized with sodium hydroxide. It contains less lactose than casein and other proteins in milk. It is used as an emulsifier in foods such as processed cheese, ice cream, and baked goods. It can also be used in conjunction with other proteins to reduce their allergenicity. In addition, sodium caseinate can be used as an anticaking agent and binder in dry mixes such as bread dough or cake mixes.

Casein: Casein is one of the two major proteins found in milk and consists of a family of related phosphoproteins called alpha-caseins (αs1-, αs2-, β-, κ-) and beta-caseins (β-). They have similar structures but vary in their primary sequence at certain sites within the amino acid sequence. The most common form of casein used commercially for cheese making is sodium or potassium citrate salts of caseinates.

Where to Buy Sodium Caseinate?

If you are interested in purchasing sodium caseinate, you will find it at most health food stores and online retailers. Some examples include:

  • The Vitamin Shoppe – This store offers a wide variety of natural health supplements such as vitamins, minerals, herbs and more. They have thousands of items available for purchase online or at their retail locations around the country.
  • Amazon – Amazon has become one of the most popular online retailers for those looking for discounted prices on their purchases. They offer thousands of different items for sale at competitive prices with free shipping available for eligible orders over $35.

Frequently Asked Questions

Is Sodium Caseinate Natural?

Yes, sodium caseinate is natural. It is made from milk protein, which is a natural product.

Is Sodium Caseinate Halal?

Yes, sodium caseinate is a milk protein used as a substitute for animal rennet in cheese production. It is derived from milk and is therefore considered halal.

Is Sodium Caseinate Kosher?

Yes, it is kosher. This is a protein powder that contains sodium caseinate. It is made from milk, and it has been used for years to make cheese.

Is Sodium Caseinate Gluten Free?

Yes, sodium caseinate is gluten free. The protein in milk (casein) is made up of only the amino acids glycine and proline, which are non-toxic to those with celiac disease or other gluten sensitivities.

Is Sodium Caseinate Vegan?

Yes, sodium caseinate is vegan. Sodium caseinate is a milk protein used in dairy products. It is made by treating milk with an acid or enzyme.

Is Sodium Caseinate Dairy Free?

No, sodium caseinate is not dairy free. It is a milk derivative, and it can be found in many foods that are labeled “vegan” or “dairy free”.

Is Sodium Caseinate a Milk Protein?

Yes, sodium caseinate is a milk protein that’s used as an emulsifier, thickener and stabilizer in hundreds of foods. It’s derived from cow’s milk, but it can also be made from soy or other plant-based sources.

Is Sodium Caseinate an Allergen?

Yes, sodium caseinate is a milk derivative and therefore, it can cause an allergic reaction in people who are lactose intolerant or allergic to milk.

Does Sodium Caseinate Contain Lactose?

Yes. Sodium caseinate contains a small amount of lactose. It is made from milk, so it is considered a dairy product.


Sodium Caseinate is obtained using the split casein. It is known for its non-dairy nature that contains 96.8% of proteins. It has many uses from acting as a food additive, acting as a plant food, acting as custom soap, and acting as food colourant . The colour might vary depending on the source of the milk used during production.

Sophie Feng

Sophie Feng

Sophie Feng is the author of gradechemical.com, she is the co-founder of the grade chemical network. She has been in grade chemical company since 2017, with a working knowledge of food chemical .

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