Sodium caseinates are made from fresh skimmed milk. The curds from the skim milk acid coagulation is solubilised by neutralisation. The protein contained in the curd is then rendered soluble and functional. An alkali containing sodium (soda, sodium hydroxide) is then added before the dehydration (drying) step. Such highly purified proteins have good nutritional value and excellent functional properties: emulsification, thickening, texturizing and low viscosity.
Mainly used for their nutritional and dietary qualities. They are commonly used for protein enrichment in yoghurts, to improve coagulation properties in cheeses, and to compensate for variations in the protein content of milk. They are also used in many other products such as creams and specialty cheeses