Typical dose
Typically used as a protein component in formula...
Oral
Oral safety: low
About this supplement
Sodium caseinate is the sodium salt of casein, the principal protein found in mammalian milk (approximately 80% of cow's milk protein). It is produced by precipitating casein from skim milk using acid or rennet, followed by neutralization with sodium hydroxide. This process yields a water-soluble, high-quality protein that functions as an excellent emulsifier, stabilizer, and texturizer. In nutritional supplements, it serves as a sustained-release protein source due to its slow digestion rate, providing a prolonged supply of amino acids to support muscle protein synthesis and satiety. It is widely used in food products (coffee creamers, processed cheeses, baked goods) and in medical and sports nutrition formulas.
How much to take
- Typical amount
- Typically used as a protein component in formulations. As a standalone supplement, doses range from 20-40 grams per serving, often consumed post-workout or between meals.
- Suggested range
- 20-40 g per serving, 1-2 times daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Calcium
Compare absorption and active amounts with sibling forms:
Calcium
Calcium 2-aminoethylphosphate
Calcium acetate
Calcium alpha-ketoglutarate
Calcium alpha-ketoisocaproate
Calcium Arginine alpha-ketoisocaproate
Calcium Ascorbate
Calcium Beta-Hydroxybutyrate
Calcium Bisphosphonate
Calcium borate
Calcium borogluconate
Calcium Carbonate
Calcium Caseinate
Slow-digesting milk protein; provides sustained amino acid release.
Calcium Citrate
Calcium Citrate (anhydrous)
Highly bioavailable calcium form; does not require stomach acid for absorption.
Calcium Citrate Malate
Highly absorbable calcium source; often used in fortified foods.
Calcium Citrate Tetrahydrate
Highly bioavailable calcium form; does not require stomach acid for absorption.
Calcium d-Glucarate
Calcium Folinate
Calcium Formate
Calcium fructate
Calcium Fructo-Oligosaccharides
Calcium Fructoborate
Calcium fructopyranose borate
Calcium Glycerol Gluconate
Calcium hydroxycitrate
Calcium hydroxyisopcaproate
Calcium hydroxymethylbutyrate
Calcium Iodide
Calcium leucine alpha-ketoisocaproate
Calcium Magnesium Butyrate
Calcium Magnesium Citrate
Calcium magnesium phytate
calcium Octanoate
Calcium Oligofructose
Calcium Palmitate
Calcium pangamate
Calcium Phosphate
Calcium phytate
Calcium Potassium Phosphate Citrate
Calcium pyruvate
Calcium Silicate
Calcium Stearate
Calcium sulfide
Calcium tartrate
Potassium Caseinate
Slow-digesting milk protein; often used in shakes and medical foods.
Technical details â–¼
Chemical ID (CAS)
9005-46-3
Physical properties
White to creamy-white powder or granules. Hygroscopic. Soluble in water, forming opalescent colloidal solutions. Insoluble in alcohol. Good thermal stability and emulsifying properties.
How it’s made
Produced from skim milk via acid precipitation (using hydrochloric or sulfuric acid) or rennet coagulation, separating the casein curd from whey. The curd is washed, dried, and then dissolved in sodium hydroxide to neutralize and form the sodium salt. The solution is then spray-dried to produce the final powder.