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Send EmailSodium Caseinate, Milk Protein Isolate, Sodium Casein Powder, E469, 9005-46-3
SODIUM CASEINATE (E469)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Sodium Caseinate |
| Chemical Name | Casein, sodium salt |
| Synonyms (Turkish) | Sodyum Kazeinat, Sodyum Kazein, Süt Proteini İzolatı |
| Synonyms (English) | Sodium Caseinate, Casein Sodium Salt, Milk Protein Isolate, Sodium Casein Powder |
| E Number | E469 |
| CAS Number | 9005-46-3 |
| EC Number (EINECS) | 618-419-8 |
| Appearance | White to off-white, free-flowing powder |
| Odor | Characteristic milk protein odor (mild) |
| Taste | Mild, slightly salty, milky |
CHEMICAL STRUCTURE
Sodium Caseinate
Casein (Phosphoprotein) + Sodium
[Casein]—COO⁻Na⁺
Structure: Sodium salt of casein, the major milk protein (α-casein, β-casein, κ-casein); Obtained by acid precipitation of casein from skim milk followed by neutralization with sodium hydroxide; High molecular weight phosphoprotein; Excellent emulsifier and stabilizer; Contains all essential amino acids.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Sodium Caseinate |
| Chemical Name | Casein, sodium salt |
| Synonyms (Turkish) | Sodyum Kazeinat, Sodyum Kazein, Süt Proteini İzolatı |
| Synonyms (English) | Sodium Caseinate, Casein Sodium Salt, Milk Protein Isolate, Sodium Casein Powder |
| E Number | E469 |
| CAS Number | 9005-46-3 |
| EC Number (EINECS) | 618-419-8 |
| Chemical Class | Milk protein; Phosphoprotein; Sodium salt |
| Source | Cow's milk (casein protein) |
| Physical State (20°C) | Solid (free-flowing powder) |
| Odor | Characteristic milk protein odor (mild) |
| Color | White to off-white |
| Taste | Mild, slightly salty, milky |
| Protein Origin | Bovine milk (β-casein, α-casein, κ-casein) |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | White to off-white, free-flowing powder | Visual |
| Odor | Characteristic milk protein odor (mild) | Olfactometric |
| Protein Content | ≥ 90% (dry basis) | Kjeldahl (N×6.38) |
| Moisture | ≤ 6% | Gravimetric (105°C) |
| Ash | ≤ 6% | Gravimetric (800°C) |
| Fat | ≤ 1.5% | Soxhlet |
| Lactose | ≤ 1% | – |
| pH (2% Solution, 20°C) | 6.5 – 7.5 | pH Meter |
| Solubility in Water | Good (dispersible) | General Method |
| Solubility in Alkaline | Excellent | General Method |
| Solubility in Acid | Insoluble (precipitates at pH 4.6) | General Method |
| Isoelectric Point | pH ~4.6 | – |
| Viscosity (10% Solution, 25°C) | Low to medium | Brookfield |
| Water Binding Capacity | ~4 – 5 g water / g protein | – |
| Fat Binding Capacity | ~2 – 3 g fat / g protein | – |
| Emulsification Capacity | Excellent | – |
| Foaming Capacity | Good | – |
| Foam Stability | Moderate | – |
| Bulk Density | 0.4 – 0.6 g/cm³ | – |
| Particle Size (D90) | ≤ 150 μm | Laser Diffraction |
| Heavy Metals | ≤ 10 ppm | AAS / ICP |
| Lead (Pb) | ≤ 1 ppm | AAS / ICP |
| Arsenic (As) | ≤ 1 ppm | AAS / ICP |
SECTION 3: AMINO ACID PROFILE (g/100g protein)
| Essential Amino Acid | Amount | Essential Amino Acid | Amount |
|---|---|---|---|
| Histidine | ~2.7 | Lysine | ~8.0 |
| Isoleucine | ~5.0 | Methionine | ~2.5 |
| Leucine | ~9.0 | Phenylalanine | ~5.0 |
| Threonine | ~4.5 | Valine | ~6.5 |
| Tryptophan | ~1.2 | – | – |
PDCAAS: ≈ 1.0 (complete protein, equivalent to egg/soy)
SECTION 4: PRODUCTION PROCESS
| Step | Process | Description |
|---|---|---|
| 1 | Milk Skimming | Fresh milk is skimmed to separate cream |
| 2 | Casein Precipitation | Skim milk is acidified (HCl or H₂SO₄) to pH 4.6; Casein precipitates |
| 3 | Washing | Precipitated casein is washed to remove whey proteins and lactose |
| 4 | Neutralization | Casein is neutralized with sodium hydroxide (NaOH) to pH 6.5-7.5 |
| 5 | Pasteurization | Sodium caseinate solution is pasteurized (72°C for 15 seconds) |
| 6 | Drying | Spray-dried to powder form |
| 7 | Milling and Sieving | Milled and sieved for uniform particle size |
| 8 | Packaging | Packaged in moisture-proof containers |
SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Emulsifier | Excellent oil-water stabilizer; Reduces interfacial tension; Forms stable emulsions; Used in sauces, dressings, processed meats |
| Stabilizer | Stabilizes emulsions and suspensions; Prevents separation and sedimentation; Used in beverages and dairy products |
| Water Retention | Binds water effectively; Prevents syneresis; Improves texture and juiciness; Extends shelf life |
| Thickener / Body Builder | Adds body and viscosity; Provides creamy mouthfeel; Used in soups, sauces, and beverages |
| Whipping / Foaming Agent | Provides good foaming properties (with aeration); Used in desserts, whipped toppings, and meringues |
| Binder | Binds fat and water in meat systems; Improves texture and sliceability; Used in processed meats, sausages, and surimi |
| Film Former | Forms edible films and coatings; Used in food packaging and encapsulation |
| Protein Fortification | High-quality protein source; Contains all essential amino acids; Used in sports nutrition and dietary supplements |
| Heat Stability | Stable at high temperatures; Does not denature easily; Suitable for cooked and pasteurized products |
| Acid Stability | Precipitates at pH 4.6 (isoelectric point); Insoluble in acidic conditions |
SECTION 6: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use |
|---|---|---|
| Food Industry | Emulsifier, stabilizer, thickener, binder | Sauces, soups, dressings; Processed meats, sausages; Ice cream, frozen desserts; Bakery products; Coffee creamers; Infant formula |
| Sports Nutrition | Protein source | Protein powders, shakes; Protein bars; Recovery drinks; Meal replacements |
| Dairy Products | Stabilizer, texture improver | Yogurt, cream cheese; Processed cheese; Whipped toppings |
| Bakery | Water retention, texture | Breads, cakes, pastries; Glazes, icings; Fillings |
| Confectionery | Emulsifier, binder | Caramels, toffees; Cream fillings; Chewy candies |
| Processed Meat | Binder, emulsifier | Sausages, hot dogs; Hamburger patties; Meat emulsions; Surimi products |
| Beverages | Suspension agent, protein fortification | Protein drinks, smoothies; Meal replacement shakes; Coffee whiteners |
| Pharmaceutical | Stabilizer, carrier | Tablet formulations; Drug delivery systems; Capsule fillers |
| Cosmetics | Emulsifier, stabilizer | Creams, lotions; Hair care products; Face masks |
| Textile & Dyeing | Binder, coating agent | Fabric coating; Dyeing auxiliaries; Printing pastes |
| Construction | Binder, waterproofing | Waterproofing materials; Construction additives |
| Animal Feed | Protein source | Calf milk replacers; Piglet feed; Pet food |
SECTION 7: SAMPLE FORMULATIONS
Coffee Creamer (100 kg):
| Component | Amount |
|---|---|
| Sodium Caseinate | 3 – 5 kg |
| Vegetable Oil | 20 – 30 kg |
| Glucose Syrup | 10 – 15 kg |
| Water | 45 – 55 kg |
| Emulsifier | As required |
Instructions: Mix sodium caseinate with water; Add oil and emulsifier; Homogenize; Pasteurize; Spray dry.
Processed Cheese (100 kg):
| Component | Amount |
|---|---|
| Cheese Curd | 80 – 85 kg |
| Sodium Caseinate | 1 – 3 kg |
| Emulsifying Salt (Citrate/Phosphate) | 2 – 3 kg |
| Butter Fat | 5 – 10 kg |
| Water | As required |
| Salt | 1 – 2 kg |
Instructions: Grind cheese; Add sodium caseinate and emulsifying salts; Heat to 80-85°C with mixing; Homogenize; Package.
Protein Shake (1 Serving):
| Component | Amount |
|---|---|
| Sodium Caseinate | 20 – 25 g |
| Water / Milk | 250 – 300 mL |
| Flavor | As required |
| Sweetener | As required |
SECTION 8: USAGE INSTRUCTIONS
General Dosing Guide:
| Application | Dosage (%) | Form |
|---|---|---|
| Coffee Creamer | 3 – 5 | Powder |
| Processed Cheese | 1 – 3 | Powder |
| Ice Cream | 0.5 – 2 | Powder |
| Sauces & Dressings | 1 – 4 | Powder |
| Processed Meat | 1 – 3 | Powder |
| Protein Shake | 20 – 30 | Powder |
| Protein Bars | 5 – 15 | Powder |
| Bakery | 1 – 3 | Powder |
| Beverages | 0.5 – 2 | Powder |
Instructions:
-
Dissolution: Disperse in cold water with stirring; For complete dissolution, use warm water (40-50°C); Avoid high shear which may cause foaming.
-
pH Adjustment: Optimum functionality at pH 6.5-7.5; Insoluble below pH 4.6 (isoelectric point).
-
Temperature: Heat stable; Does not denature under typical processing conditions.
-
Hydration: Allow 5-10 minutes for complete hydration.
SECTION 9: QUALITY SPECIFICATIONS
| Parameter | Food Grade | Pharmaceutical Grade | Test Method |
|---|---|---|---|
| Appearance | White to off-white powder | White to off-white powder | Visual |
| Protein Content | ≥ 90% | ≥ 92% | Kjeldahl |
| Moisture | ≤ 6% | ≤ 5% | Gravimetric |
| Ash | ≤ 6% | ≤ 5% | Gravimetric |
| Fat | ≤ 1.5% | ≤ 1% | Soxhlet |
| Lactose | ≤ 1% | ≤ 0.5% | – |
| pH (2% Solution) | 6.5 – 7.5 | 6.5 – 7.5 | pH Meter |
| Viscosity (10%) | Grade dependent | Grade dependent | Brookfield |
| Heavy Metals | ≤ 10 ppm | ≤ 5 ppm | AAS / ICP |
| Lead (Pb) | ≤ 1 ppm | ≤ 0.5 ppm | AAS / ICP |
| Arsenic (As) | ≤ 1 ppm | ≤ 0.5 ppm | AAS / ICP |
| Salmonella | Absent | Absent | Microbiological |
| E. coli | Absent | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | ≤ 5,000 CFU/g | Microbiological |
| Yeast & Mold | ≤ 100 CFU/g | ≤ 50 CFU/g | Microbiological |
SECTION 10: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Skin Irritation | Non-irritating |
| Eye Irritation | May cause mechanical irritation (powder) |
| Allergenicity | Contains milk protein – contraindicated for milk allergy sufferers |
| Chronic Toxicity | Non-toxic; FDA GRAS status; E469 approved |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS; E469 approved; Contains milk allergen – must be labeled for milk allergy; Not suitable for lactose-free diets (contains trace lactose); High-quality complete protein |
SECTION 11: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 12: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 13: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms occur, seek medical attention. |
SECTION 14: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material (high protein content). Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, nitrogen oxides (NOx). |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 15: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM MOISTURE and high humidity; Keep away from direct sunlight and high temperatures. |
| Container Requirements | Tightly closed, moisture-proof containers (aluminum foil-lined bags, fiber drums, HDPE containers). |
| Materials to Protect From | Moisture, high humidity, light, strong oxidizing agents, direct heat sources |
| Shelf Life | 18 – 24 months (in unopened original packaging, under proper storage conditions). |
| Stability Note | Hygroscopic – absorbs moisture; Protein content may degrade at high temperatures; Keep container tightly closed after opening; Store in cool, dry place |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Avoid exposure to rain, sun, and moisture; Opened containers must be resealed immediately |
SECTION 16: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum Foil Bag | 5 kg, 10 kg, 25 kg | Aluminum foil laminated bag (moisture-proof) |
| Multi-layer Paper Bag | 10 kg, 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag | 5 kg, 10 kg, 25 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum | 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| FIBC / Big Bag | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
SECTION 17: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture. |
SECTION 18: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food additive E469 approved by EFSA; Milk protein; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe); Milk protein; Food ingredient |
| Turkey | Food additive E469; Subject to KKDIK regulation; Milk product regulations |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| Halal | Yes (with Halal certification; requires rennet-free production) |
| Kosher | Yes (with Kosher certification; requires rennet-free production) |
| Allergen Labeling | Must be labeled as containing milk (milk allergy warning) |
SECTION 19: OTHER NAMES AND SYNONYMS
| Type | Names |
|---|---|
| Turkish Names | Sodyum Kazeinat, Sodyum Kazein, Süt Proteini İzolatı |
| English Names | Sodium Caseinate, Casein Sodium Salt, Milk Protein Isolate, Sodium Casein Powder |
| E Number | E469 |
| CAS Number | 9005-46-3 |
| EC Number | 618-419-8 |
| Synonyms | Casein Sodium, Sodium Casein, Milk Casein Sodium Salt, Sodium Casein Complex |
| Commercial Names | Caseinate, Sodium Caseinate 90%, Milk Protein Sodium Caseinate |
SECTION 20: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Sodium Caseinate (E469) |
| CAS Number | 9005-46-3 |
| E Number | E469 |
| Protein Content | ≥ 90% |
| Appearance | White to off-white powder |
| pH (2% Solution) | 6.5 – 7.5 |
| Isoelectric Point | pH ~4.6 |
| Primary Function | Emulsifier, stabilizer, thickener, binder |
| Main Application Areas | Food (sauces, processed meats, dairy, bakery), sports nutrition, pharmaceuticals, cosmetics, textiles |
| Shelf Life | 18 – 24 months |
| GHS Signal Word | NONE (not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | Milk protein; Complete protein; Allergen (milk); Excellent emulsifier; FDA GRAS; E469 approved |
SECTION 21: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Contains milk allergen – contraindicated for milk allergy sufferers. Must be labeled accordingly.
-
Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material, high protein content). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
Isoelectric point at pH 4.6 – precipitates in acidic conditions; Insoluble below pH 4.6.
-
Excellent emulsifier – ideal for oil-water systems; Stable emulsions at neutral pH.
-
Complete protein – PDCAAS ≈ 1.0; Contains all essential amino acids.
-
Not suitable for lactose-free diets – contains trace lactose (<1%).
-
Not suitable for milk-allergic individuals – contains casein protein.
BEST PRACTICE RECOMMENDATIONS:
Food Industry (Emulsifier): Use as emulsifier in sauces, dressings, and processed meats; Dosage 1-4%; Disperse in water before adding oil; pH 6.5-7.5 for optimal emulsification.
Processed Meats: Use as binder and water retention agent; Dosage 1-3%; Improves texture and juiciness; Reduces cooking loss; Binds fat and water.
Dairy Products: Use as stabilizer and texture improver; Dosage 0.5-2%; Improves creaminess; Prevents syneresis; Used in ice cream, yogurt, processed cheese.
Sports Nutrition: Use as high-quality protein source; Dosage 20-30 g per serving; Provides slow-release amino acids; Ideal for overnight recovery; Mix with water or milk.
Bakery: Use for water retention and texture; Dosage 1-3%; Improves volume and softness; Extends shelf life.
Beverages: Use as suspension agent and protein fortification; Dosage 0.5-2%; Stabilizes emulsions; Improves mouthfeel.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, light, and heat; Opened containers must be resealed immediately; Shelf life: 18-24 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.
SODIUM CASEINATE vs CALCIUM CASEINATE COMPARISON:
| Property | Sodium Caseinate | Calcium Caseinate |
|---|---|---|
| Salt Form | Sodium salt | Calcium salt |
| Solubility | Excellent (water-soluble) | Poor (dispersible) |
| Emulsification | Excellent | Moderate |
| Viscosity | Lower | Higher |
| Calcium Content | Low (~0.2%) | High (~1.5%) |
| pH (2% Solution) | 6.5-7.5 | 6.5-7.5 |
| Primary Use | Emulsifier, stabilizer | Calcium fortification, texturizer |
COMPARISON: SODIUM CASEINATE vs OTHER PROTEINS:
| Property | Sodium Caseinate | Whey Protein | Soy Protein Isolate | Egg White Protein |
|---|---|---|---|---|
| Protein Content | ≥90% | 80-95% | ≥90% | 80-90% |
| PDCAAS | 1.0 | 1.0 | 1.0 | 1.0 |
| Emulsification | Excellent | Good | Good | Moderate |
| Water Binding | Good | Moderate | Excellent | Good |
| Allergen | Milk | Milk | Soy | Egg |
| Source | Animal | Animal | Plant | Animal |
| Absorption | Slow | Fast | Moderate | Moderate |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. This product contains milk protein and must be labeled accordingly for milk allergy.
