Chemical Composition

As a milk protein derivative, sodium caseinate contains primarily casein proteins. Casein makes up around 80% of the protein in cow's milk. It has a distinctive amino acid composition with high levels of proline, glutamine and glycine.

During the manufacturing process, casein interacts with sodium hydroxide changing its physical and chemical properties. This produces a water-soluble casein compound known as sodium caseinate.

In its final form, Sodium Caseinate contains between 34-40% protein, 4-6% fat, 5-8% moisture and 45-55% total ash content by weight. The ash is composed primarily of sodium at 7-9% of the total weight. Trace minerals may also be present.

Production Methods

There are two main methods used to produce sodium caseinate on an industrial scale:

- Acid Casein Method: Milk is coagulated with an acid like lactic or citric acid to separate the casein. The casein curd is collected, washed and dried before treating it with sodium hydroxide solution.

- direct Alkaline Method: Milk is heated and its pH is raised to around 6.6 using sodium hydroxide. This causes casein to precipitate directly without prior acid treatment. The caseinate precipitate is collected, washed and dried.

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