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Sodium caseinate food grade is an important derivative of casein. It is a milk protein that is extracted through the ion exchange method. The solubilization of the acid insoluble casein is done by sodium hydroxide in such a way that isoelectric precipitate is formed. This is then washed, concentrated, and spray-dried to obtain sodium caseinate, which has a pH range of 6.7-8.
Here are the common types of sodium caseinate:
High purity
The ion-exchanged sodium caseinate type has a high purity level and is known to universally soluble in a range of pH. This makes it a valuable additive for food and pharmaceuticals. In the ion-exchange extraction technique, casein gets solubilized, and the isoelectric precipitate is purified and dried to obtain a high purity form. The product can have a variated protein content depending on the target application. This tends to have around 7-8 pH and is widely used in protein beverages, dairy products, and medical products.
Low viscosity
The low-viscosity sodium caseinate is known to easily dissolve even at lower concentrations, making it appropriate for an instant application. This type has less protein than high purities, around 78% protein content. Due to lower viscosity, it is used in fields where thick solutions are undesirable. Easy handling and mixing make it suitable for food and beverage applications.
Microfine
The microfine sodium caseinate has been processed to attain a finer particle size. It thus provides better solubility and texture depending on the end product requirements. Micro sodium caseination becomes especially beneficial when demanding emulsions or foams are needed. This higher solubility signifies easier incorporation in food formulations and pharmaceuticals.
Specialty grades
There are varied specialty grades of sodium caseinate that are designed for specific applications. These may include instant type and hydrolyzed casein. Each type is modified to meet requirements like enhanced solubility, decreased viscosity, or even biological activity. For instance, hydrolyzed sodium caseinate will contain shorter peptides, which are easier to absorb and utilize, making them useful in medical and nutritional formulations.
There are myriad uses of sodium caseinate in food. Casein is used in nonfood applications as well as:
Emulsifier
Sodium caseinate is responsible for stabilizing emulsions such as sauces, gravies, and salad dressings. It helps oil and water to mix, preventing separation and thus giving smooth, creamy texture.
Foaming agent
In applications such as whipped topping or mousses, sodium casein will act as a foaming agent, which traps air and creates light and then has a stable product. This contributes to the desirable mouthfeel and volume in various foods.
Texture improvement
Sodium caseinate gives mouthfeel in different food products. Those include cheese, yogurt, and protein shakes. It does this by improving creaminess and body, providing a rich feel within the product that enhances eating experience.
Delaying staleness
In baked goods such as bread or cakes, sodium casein contributes to the delaying of staleness. Thus, longer shelf life and quality retention are assured. It does this by interacting with starches and thus slowing moisture redistribution.
Non-food applications
Sodium casein has a myriad of uses in non-food applications. For instance, it is extensively used in the cosmetics industry as a moisturizing agent and is popularly used in adhesives and industrial products. Casein is also employed in the pharmaceutical sector. There, it will serve as a binder or stabilizer in drug formulations.
Dairy product production
In dairy products such as cheese and yogurt, sodium caseinate is eliminated from milk, thus promoting the provision of texture, stability, and enhanced shelf life. Caseinate will help in the maintenance of emulsification and the standardization of protein concentration. This leads to more consistent quality in cheese manufacture and bacterial activity in yogurt.
Protein supplements
Sodium casein is used in dietary supplements and is a slow-digesting protein. In protein shakes or powders, it provides a steady release of amino acids. This makes it ideal for muscle recovery.
Food fortification
It can also be used to fortify foods with proteins, such as infant formulas and medical nutritional drinks. Sodium casein gives essential amino acids and proteins for growth and maintenance. This is primarily found in dairy-based baby formula and infant foods.
Stabilizing formula
In the line of milk-based baby products, sodium caseinate works as a special emulsifier. It will enhance the fat globule stability, giving homogeneity and improving the texture. This practice is particularly crucial in the products where consistent nutrition is needed. They include infant formulas.
Film coating
Sodium caseinate possesses film-forming properties. These allow them to be used in the coating of certain food products to extend shelf life by reducing moisture and oxygen transmission. Examples include processed cheeses and dried fruits, where casein coats maintains freshness and prolongs flavor.
Sodium caseinate is highly important due to the following reasons:
Functional properties
The unique functionalities include emulsification, gelation, and foaming make sodium casein a versatile ingredient. They contribute to texture, stability, and mouthfeel in different products. This then enhances product quality and consumer acceptability.
Protein fortification
Sodium caseinate has a high protein content and is then used to fortify foods and supplements. This adds to them the proteins that are essential for muscle building and general body wellness. It is specifically useful in the protein-rich foods and supplements that require increased protein content.
Hypoallergenic
As a derivative of casein, sodium caseinate is devoid of the allergic component lactose. Therefore, it can be consumed by lactose-intolerant persons needing nutritional yeast. Its safety reinforces its use in diverse food applications.
Versatility
Sodium caseinate's versatility comes in handy in food, pharmaceuticals, and cosmetics. It is used as an emulsifier, foaming agent, and stabilizer in more product formulations. This versatility results in performance in distinct applications ranging from protein drinks to skincare products.
Functional mechanism
The emulsifier and foam stabilizer, simply put, helps incorporate air in food products such as whipped cream, mousses, and protein shakes. It creates a smooth texture and stable, enhancing visual appeal and mouthfeel in these products. These functions are particularly pertinent in high-end desserts and nutritional formulations where body and creaminess are desired.
Extended shelf life
Foods with sodium caseinate possess improved shelf life since it tends to stabilize emulsions and extends freshness. Casein prevents separation of the ingredients and thus ensures consistency between product uses. This makes foods like processed cheese and protein drinks have prolonged longevity without sacrificing quality or safety.
Market demand
The ever-increasing demand for plant-based proteins and alternatives in manufactured foods increases sodium casein importance. It provides a valuable substitute for people looking for such vegan options. It is a significant source of protein that meets culinary and nutritional requirements alike. Its functioning as a versatile ingredient across industries reinforces its viability.
Sodium caseinate extraction involves several steps. They include:
Skim milk preparation
Sodium casein uses skim milk as its primary source of casein. It uses an ultrafiltration method to remove water and non-protein solubles. This concentrates the casein proteins within the milk.
Acidification
The concentrated milk is then slightly acidified to the point of isoelectric precipitation temperature. At this point, casein proteins curdle and separate from the whey. This is the liquid portion left after the curdling.
Curd collection
The casein curds are collected and washed. This is done using a sodium caseate solution to remove residual whey and other impurities.
Neutralization
Neutralization of acidified casein is done using sodium hydroxide or sodium carbonate. This results in a soluble sodium caseinate solution.
Concentration
Neutralization casein solution is concentrated using an evaporator. This removes excess water and, therefore, leads to high-density sodium casein solution.
Spray drying
The concentrated casein solution is dried using a spray dryer. It will be converted into powder form of sodium caseinate.
Grinding and packaging
The dried sodium caseinate powder is ground to achieve particle size. This is then packaged away for use in intended purposes.
Sodium caseinate consists of sodium as a solubilization salt, while calcium caseinate uses calcium ions. Sodium caseinate has better water solubility, whereas calcium caseinate is less soluble and forms gels more easily. These differences lead to distinct functional properties in food and pharmaceutical applications.
Yes, sodium caseinate can be used in gluten-free products. It provides protein and improves texture and emulsion stability without gluten's adverse effects. It is also a vital ingredient in diverse gluten-free formulations. It offers functionalities similar to those provided by gluten without causing allergens.
In protein drinks, sodium caseinate provides slow digestion. This allows a gradual release of amino acids into the bloodstream, which is beneficial for muscle recovery over a longer period. Its emulsification and solubility properties enhance texture and stability. This results in smoother mouthfeel and prolonged shelf life.
In baking, sodium caseinate improves bread and other baked goods' texture, volume, and shelf life. It enhances moisture retention and extends freshness. Additionally, it strengthens gluten and emulsions. This leads to a more even crumb and a richer mouthfeel in the finished products.
The myth that sodium caseinate is often some milk powder in the protein supplement industry is untrue. It is separated from the whey during cheese production rather than being added from milk powder. It ensures purity and retains all benefits without the negatives of some milk powder.
