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9005-46-3

Name Sodium caseinate
CAS 9005-46-3
EINECS(EC#) 618-419-8
Molecular Formula N/A
MDL Number MFCD00130736
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Chemical Properties

Definition Though commonly regarded as the principal protein in milk (approximately 3%), casein is actually a colloidal aggregate composed of several identifiable proteins together with phosphorus and calcium. It occurs in milk as a heterogeneous complex called calcium caseinate, which can be fractionated by a number of methods. It can be precipitated with acid at p H 4.7 or with the enzyme rennet (rennin). The product of the latter method is called paracasein, the term being applied to any of the casein fractions involved, i.e., α, β, κ, etc.
Appearance White to cream colored powder
storage temp.  2-8°C
solubility  H2O: soluble50mg/mL, Grade III, light yellow
form  lyophilized powder
PH pH(10g/l, 25℃) : 6.0～7.5
Water Solubility  Soluble in boiling water; insoluble in ethanol.
Uses
Sodium Caseinate is the sodium salt of casein, a milk protein. it is used as a protein source and for its functional properties such as water binding, emulsification, whitening, and whipping. it is used in coffee whiteners, nondairy whipped toppings, processed meat, and desserts.
EPA Substance Registry System Caseins, sodium complexes(9005-46-3)

Safety Data

Safety Statements 
WGK Germany  3
RTECS  FI3540000
TSCA  Yes
HS Code  29420000
Safety Profile
Questionable carcinogen with experimental tumorigenic data. When heated to decomposition it emits toxic fumes of NanO.

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