Casein Sodium
Casein Sodium
CAS: 9005-46-3
Molecular Formula: N/A
Casein Sodium - Names and Identifiers
| Name | Casein Sodium |
| Synonyms | ldbsn luodanbaisuanna |
| CAS | 9005-46-3 |
| EINECS | 618-419-8 |
Casein Sodium - Physico-chemical Properties
| Molecular Formula | N/A |
| Water Solubility | Soluble in boiling water; insoluble in ethanol. |
| Solubility | H2O: soluble50mg/mL, Grade III, light yellow |
| Appearance | lyophilized powder |
| PH | pH(10g/l, 25℃) : 6.0～7.5 |
| Storage Condition | 2-8°C |
| Physical and Chemical Properties | White to light yellow particles or powder, almost odorless and tasteless, with a slight frankincense flavor. The thermal stability is better than that of other proteins. Heating at 94 ℃ for 10s or 121 ℃ for 5s does not solidify. It is soluble in water (sometimes turbidity occurs), the pH value of the aqueous solution is about 7.0, and the acid in the aqueous solution will precipitate casein. LD50400-500g/kg,ADI is not limited (No limited,FAO/WHO,1994). |
| Use | For dairy products, meat products and protein drinks |
Casein Sodium - Risk and Safety
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| RTECS | FI3540000 |
| TSCA | Yes |
| HS Code | 29420000 |
Casein Sodium - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| water-soluble emulsifier | sodium caseinate, also known as caseinate, sodium caseinate, sodium casein, is a water-soluble emulsifier, with stable, strengthen protein, thickening, foaming and other effects, or protein nutrition enhancer. In the coconut milk, almond milk and other beverages in the amount of 0.2% ~ 0.3%. For bread, biscuits and other cereal foods, sodium caseinate, like casein, is a high-quality protein source, because of its water-soluble, the use of far more than casein, can be added to grain foods as a nutrition enhancer, with high protein grain food, for the elderly, infants, diabetes patients with special nutrition food. For bread, biscuits and other cereal products, for 0.2% ~ 0.5%; For Western snacks, bagels, chocolate and other cakes of raw materials for 0.5% ~ 5.0%. Sodium caseinate made from milk protein, hydrolysis, absorption can participate in normal metabolism. sodium caseinate has no definite chemical structure, and there are at least 20 different phosphoprotein components in electrophoretic analysis, A mixture of β-casein and κ-casein (rather than a simple protein), relative molecular mass: 75000~375000, containing various amino acids necessary for human body. China's "health standards for the use of food additives" (GB2760-1996): sodium caseinate can be used in various types of food according to the production needs. |
| laboratory identification of sodium caseinate method | (1) solubility: slowly dispersed in water with slight turbidity. Soluble in boiling water, insoluble in ethanol. (2) burning test: 0.1g of the sample was smoked during burning, and gave off a specific odor. The remaining residue was dissolved in water and was alkaline to litmus paper. (3) precipitation reaction: take a sample of 0.1G dissolved in 10mL 1mol/L sodium hydroxide solution, add acetic acid is weak alkaline, produce white flocculent precipitation. (4) color reaction: ① dissolve 0.1g of sample in 10mL 1mol/L sodium hydroxide solution, add 1 drop of 6.2% (mass fraction) copper sulfate solution, shake, A blue precipitate was produced and the liquid was purple in color. ② take 0.1g of sample, add 5mL of water, shake well, add 1 drop of 68.5% mercuric nitrate solution and 1 drop of 10% nitrous acid solution, and heat in water bath for 3min, after swelling, the surface of the sample showed a brown red-purple red. |
| content analysis | 100g of a sample dried at 0.15 ° C. For 3H was accurately weighed and nitrogen content was measured by the conventional Kjeldahl method. 0.1mol/L sulfuric acid per ml corresponds to 1.401mg of nitrogen. |
| toxicity | ADI is not restrictive;(FAO/WHO,2001);LD50 400-500g/kg body weight. GRAS(FDA,§ 182.1748,2000). |
| usage limit | GB 2760-96: all kinds of food, GMP. FAO/WHO(1984): Shannon cheese 30g/kg. |
| Use | has thickening and emulsifying effect, and has high nutritional value due to containing all essential amino acids needed by human body. China's provisions can be used for all kinds of food, according to the production needs of the appropriate amount of use. used in dairy products, meat products and protein drinks biochemical research |
| production method | with casein or skim milk (powder) as raw material, the pH of milk or skim milk is adjusted to 4.6 (isoelectric point) with acid, casein is precipitated, separated, and then the casein is dispersed in water (containing 50% to 55% of water), sodium hydroxide or sodium carbonate was added with stirring and kept under neutral conditions for several hours. Finally, the reaction was spray-dried and pulverized to obtain a product. |
| category | toxic substances |
| flammability hazard characteristics | flammable, spicy and irritating smoke containing sodium oxide emitted from fire scene |
| storage and transportation characteristics | warehouse low temperature, ventilation, dry |
| extinguishing agent | water, carbon dioxide, dry powder, sand |
Last Update：2024-04-09 15:16:53
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