Sodium caseinate is manufactured by dissolving freshly precipitated acid casein in sodium hydroxide solution, followed by spray drying to produce a fine, readily dispersible powder. It contains approximately 90% protein on a dry basis and exhibits excellent solubility across a wide pH range, distinguishing it from other caseinate forms. The ingredient demonstrates outstanding emulsifying, foaming, and water-binding properties that make it indispensable in many food processing applications.
Sodium caseinate forms stable emulsions with fats and oils. This makes it particularly effective in coffee whiteners, whipped toppings, and cream-based products. It is one of the most widely used functional milk protein ingredients in the global food industry.
