CAS 9005-46-3
:Sodium caseinates
Description:
Sodium caseinate is a sodium salt of casein, a protein derived from milk. It is commonly used as a food additive and emulsifier due to its excellent solubility in water and ability to stabilize emulsions. Sodium caseinate is characterized by its high protein content, typically around 90%, and its ability to form gels and foams, making it valuable in various food products, including dairy alternatives, sauces, and processed meats. It has a neutral taste, which allows it to blend well with other ingredients without altering flavor profiles. Additionally, sodium caseinate is rich in essential amino acids, contributing to its nutritional value. It is also utilized in non-food applications, such as in pharmaceuticals and cosmetics, due to its film-forming properties. The substance is generally recognized as safe (GRAS) when used appropriately, although individuals with milk allergies should avoid it. Overall, sodium caseinate is a versatile ingredient with functional properties that enhance the texture and stability of various formulations.
Formula:Unspecified
Synonyms:- Alanate 180
- Alanate 180S
- Alanate 191
- B 100D
- C 8654
- Casein sodium complexes
- Casein, Caseinogen, sodium complex
- Caseinate, sodium complexes
- Caseins, sodium complexes
- Emulac NA
- Excellion EM 20
- Hapro
- Hapro R
- Instan-Rac S
- Miprodan CW
- Na caseinate
- Nutrose
- Savortone LF
- Scanpro T 95
- Sodium Caseinate 180
- Sodium caseinate
- Sodium caseinates
- Sodium complexes caseins
- Sunlact S
- Sunlact S 3
- Tatua 100
- Tatua 107
- See more synonyms
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Sodium caseinates
CAS:Casein sodium (CasNa) is a food additive that induces granulocyte differentiation and M-CSF production in mice in vitro.Purity:90%Color and Shape:SolidCasein sodium
CAS:Casein is a protein found in milk that has inhibitory properties against Listeria monocytogenes. It has been shown to have an inhibitory effect when used in microcapsules and can be used to prevent the growth of bacteria such as lactobacillus acidophilus. Casein may also have an effect on the production of vitamin B12. The encapsulation process helps protect the casein from being broken down by water vapor and emulsions, which are substances that keep it from becoming diluted in humidities. The growth rate of populations can be slowed by using casein due to its effects on proteins, specifically concentrations. Casein also affects populations through its effects on stator proteins.Color and Shape:Powder
