English Name: Casein Na salt; Casein sodium salt from bovine milk

Other Names: Sodium caseinate; Casein sodium salt

CAS Number: 9005-46-3

Grade: BR

Protein: ≥90%

pH: 6.0–7.5

Solubility (60–70°C): ≥99%

Fat: ≤2.0%

Ash: ≤6.0%

Appearance: Cream to light yellow powder. Odorless, tasteless, or with slight specific aroma and flavor. Easily soluble or dispersible in water, with aqueous solution pH of 6.0–7.5. Its aqueous solution precipitates casein upon acidification. Does not coagulate when heated at 94°C for 10 seconds or at 121°C for 5 seconds. A high-quality milk protein product.

Use: Biochemical research. Functions as an emulsifier, stabilizer, and protein fortifier.

Storage: RT