Sodium caseinate is synthesized from casein, which is a protein found in milk. It is often used as a food additive due to its stabilizing and emulsification properties.
Casein is also used as a food additive and for industrial purposes.
Used in the following products:
➠ Cheese analogs
➠ Sour dressings
➠ Nutritional supplements (Protein bars or powders)
➠ Infant formulas
➠ Bakery mixes and glazes
➠ Cream liqueurs
➠ Sauce mixes and gravy
➠ Confectionery coatings
➠ Pharmaceutical applications
- Since casein contains all the essential amino acids, it is a complete protein with a high nutritional value. Its protein efficiency ratio (PER) is high. PER is the ratio of body weight gain in grams (in specified time) to the amount of protein (in grams) consumed. Both whey and casein have a high PER of 3.2. This means that these proteins are easily absorbed by the body. This is the reason why casein/whey and their byproducts are added to infant foods and amino acid supplements. While sodium caseinate is not used as a food by itself, it is widely used in the food industry. However, it is only used as a supplement or ingredient in small proportions for either increasing the nutritional value of the food item or changing the physical properties of certain food products. It has the following applications in the food industry.
- Besides improving the nutritional value of flours and baked goods, it also helps improve the texture, especially in food items such as donuts, muffins, and waffles. In case of deep-fried food items, it absorbs the extra fat. It acts as a binding agent for processed meats.
- Being an excellent stabilizing and emulsifying agent, it is often used in beverages such as milk shakes. It enables the fat to remain suspended in water-based products, which is why it is often used in coffee creamers and ice creams. Moreover, it also imparts a thick texture and white color, which in turn provides a creamy look. Thus, it is also used as a coffee whitener. It acts as a stabilizing agent in case of ice creams. It is also used in wines due to its coagulant properties. It causes fine particles to coagulate with the protein. As a result, these can then be easily filtered out.
- Since sodium caseinate contains milk protein, it can cause an allergic reaction and should be avoided if you’re allergic to milk. Also watch for other forms of caseinates and extracted casein, such as calcium caseinate and hydrolyzed casein, recommends Food Allergy Research and Education.
- We currently have no information for casein peptides (sodium caseinate) Interactions. Please consult with your pharmacist.
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Source: Buzzle.com, http://www.buzzle.com/articles/sodium-caseinate-structure-benefits-and-side-effects.html