Sodium Caseinate, CAS# 9005-46-3, is a family of related phosphoproteins (αS1, αS2, β, κ) manufactured through extraction from milk, available as Creamy Powder. Sodium Caseinate is widely used as nutritional supplements. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries with E number E469.
No significant side effects reported.
As Sodium Caseinate is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Sodium Caseinate for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Sodium Caseinate could have any negative effects on these vulnerable groups. It should be safe to use Sodium Caseinate in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Sodium Caseinate for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Sodium Caseinate is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Sodium Caseinate reported up to now.
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1. Impact of cationic surfactant on the self-assembly of sodium caseinate.[J Agric Food Chem. 2014 Aug 27]
Author: Vinceković M, Curlin M, Jurašin D.
2. Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology.[Langmuir. 2014 Jul 29]
Author: Munk MB, Larsen FH, van den Berg FW, Knudsen JC, Andersen ML.
3. Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography.[Food Funct. 2014 Jul 25]
Author: Sabik H, Achouri A, Alfaro M, Pelletier M, Belanger D, Britten M, Fustier P.
