Sodium Caseinate

Tatua™ Sodium Caseinate T100 is a premium food-grade sodium caseinate manufactured by The TATUA Co-operative Dairy Company, Tatuanui, Morrinsville, New Zealand one of the world's most respected specialist dairy protein cooperatives. Sourced entirely from fresh New Zealand bovine milk, this spray-dried sodium caseinate delivers 96.9% protein on a dry basis, significantly exceeding the industry standard specification of 95.0%, and is imported into Australia exclusively through MPD Dairy Products Pty Ltd.

Sodium Caseinate is not simply a protein it is a multi-functional ingredient that solves problems in food manufacturing that no other dairy protein can address as effectively. Its extraordinary emulsifying power, thermal stability, water-holding capacity, and binding performance make it irreplaceable in processed cheese, coffee creamers, sports nutrition, meat products, bakery enrichment, and a wide range of flavour-sensitive formulations.

This is the ingredient your R&D team specifies by name.

Appearance & Sensory Profile

Fine white to cream-coloured powder. Flavour: Typical (characteristic clean dairy, no off-notes). Scorched Particles: Disc A (maximum cleanliness rating). Metal detected post-bagging: clears 1.5mm ferrous, 1.8mm non-ferrous, 2.0mm stainless steel a critical safety checkpoint rarely documented as thoroughly by commodity protein suppliers.

• Processed cheese and cheese analogues
• Coffee whiteners and non-dairy creamers
• Sports nutrition (slow-release protein, nighttime recovery)
• Meat products (binding, yield improvement, water retention)
• Bakery protein enrichment
• Cream soups and sauces
• Ice cream and frozen desserts (emulsification, overrun control)
• Meal replacement powders
• Infant follow-on formula
• Pharmaceutical and nutraceutical tableting
• Flavour-sensitive protein fortification
• Surimi and seafood analogue binding
• Protein bar and snack binding matrix

Packaging & Storage

20kg net weight per bag in a multiwall paper sack with 85µm LDPE barrier liner (heat sealed). Store below 25°C at relative humidity below 65% in an odour-free environment. Shelf life: 24 months (723 days) from manufacture.

Ingredient Statement

Sodium Caseinate (from Milk). Single component, made from 100% New Zealand skim milk. Contains: Milk. Processing aids used in manufacture: Caustic Soda (E524), Sulphuric Acid (E513) standard food-approved processing aids in casein manufacture, not present in the final product at functional levels.

• Energy: 1,600 kJ per 100g
• Protein: 92.4 g per 100g
• Fat: 0.6 g per 100g
• Carbohydrate: 0.9 g per 100g
• Sodium: 1,170 mg per 100g
• Calcium: ~140 mg per 100g

Sodium note for formulators: Sodium Caseinate contains ~1,170mg sodium per 100g as an inherent part of its chemical structure (the sodium salt of casein). This must be accounted for in your finished product nutritional labelling. At typical usage rates of 2–5% in a formulation, this contributes approximately 23–58mg sodium per 100g of finished product.

Key Functional Properties

Sodium Caseinate provides a unique combination of functional advantages that justify its premium price in formulation:

Emulsification forms stable fat-in-water emulsions; essential for coffee creamers, processed cheese, soups, and dressings. Binding & water retention holds moisture in meat products, improving yield and texture. Film formation creates protective films in coatings and encapsulation applications. Thermal stability does not denature under UHT, retort, or high-bake conditions where whey fails. Slow digestion 5–7 hour amino acid release profile for sports nutrition and satiety products. Neutral flavour the low flavour profile makes it suitable for flavour-sensitive applications where other proteins would interfere. Excellent solubility disperses readily at room temperature in neutral to slightly alkaline pH conditions.