Unlock The Molecular Secrets: Unveiling The Chemical Formula For Sodium Caseinate

Sodium caseinate is a complex food additive derived from milk protein, with a chemical formula of C76H133N21O33S5. Its large molecular weight (1863.8 g/mol) and size give it unique emulsifying, stabilizing, and thickening properties. The SMILES and InChI notations represent its molecular structure, while it appears as a white to slightly yellowish powder soluble in water. Sodium caseinate’s neutral to slightly alkaline nature makes it suitable for various applications, including as a gelling agent, emulsifier, stabilizer, and thickener in food products.

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Delving into the World of Sodium Caseinate: Exploring Its Molecular Structure and Properties

Welcome to the fascinating world of sodium caseinate, a versatile milk protein derivative that holds a prominent place in the food industry. Its complex molecular structure and intriguing properties make it an essential ingredient in a multitude of our culinary creations.

Sodium caseinate boasts a towering molecular weight of 1863.8 g/mol, reflecting its colossal molecular size. Its chemical formula, C76H133N21O33S5, serves as a blueprint for its intricate atomic arrangement. This molecular behemoth plays a pivotal role in the food world, enhancing the texture and stability of our favorite treats.

Prepare yourself for a journey into the realm of sodium caseinate’s physical and chemical properties. Its neutral to slightly alkaline nature makes it a versatile additive, easily blending into various food preparations. While sodium caseinate lacks a definitive melting or boiling point, its exceptional solubility ensures its uniform distribution throughout your culinary masterpieces.

Storage and handling of sodium caseinate requires meticulous care. Its shelf life demands proper storage conditions to maintain its stability. Adhering to these guidelines guarantees the longevity of this valuable ingredient, preserving its functionality for your culinary adventures.

Sodium caseinate’s versatility shines through its diverse applications. It acts as an emulsifier, harmonizing the union of immiscible liquids, preventing separation in creamy sauces and dressings. Its stabilizing powers guard against syneresis, the undesirable expulsion of liquid from gels, ensuring the integrity of your culinary creations. As a thickener, sodium caseinate imparts a pleasing viscosity to sauces, soups, and desserts, transforming them into delectable delights. Its gelling properties allow it to form resilient gels, providing structure to puddings and fillings, adding an extra dimension to your culinary repertoire.

In conclusion, sodium caseinate’s intricate molecular structure and remarkable properties make it an indispensable ingredient in the culinary world. Its versatility as an emulsifier, stabilizer, thickener, and gelling agent empowers us to create culinary masterpieces with confidence. Understanding these properties ensures the safe and effective use of sodium caseinate, unlocking its full potential to transform your culinary endeavors into unforgettable experiences.

Sodium Caseinate: Unraveling Its Chemical and Molecular Secrets

Delving into the Molecular Makeup of Sodium Caseinate

Sodium caseinate, a versatile food additive derived from milk protein, boasts a complex molecular structure that sets it apart. Weighing in at an impressive 1863.8 g/mol, this macromolecule stands out for its sheer size. Its chemical formula, C76H133N21O33S5, provides a glimpse into its intricate composition.

To accurately identify and track this substance, the Chemical Abstracts Service (CAS) has assigned it the number 9005-54-9. The International Union of Pure and Applied Chemistry (IUPAC), the governing body for chemical nomenclature, has bestowed upon it the systematic name sodium caseinate. Understanding these identifiers is crucial for precise communication and proper handling within the scientific and industrial realms.

Structural Characteristics of Sodium Caseinate

Sodium caseinate, a derivative of milk protein, possesses a complex molecular structure. Understanding its structural characteristics is crucial for comprehending its properties and applications in the food industry.

SMILES: A Textual Representation

The Simplified Molecular Input Line Entry System (SMILES) is a text-based notation that describes a molecule’s structure. For sodium caseinate, the SMILES code is:

Physical and Chemical Properties of Sodium Caseinate

Sodium caseinate, a derivative of milk protein, exhibits a unique array of physical and chemical properties that contribute to its versatility as a food additive.

Appearance and Solubility

Sodium caseinate is a finely divided powder with a pale yellow to cream-colored appearance. It has excellent solubility in water, forming a viscous, slightly opalescent solution. The solubility is highest in neutral or slightly alkaline conditions.

pH and Viscosity

The pH of a 1% sodium caseinate solution is around 7, indicating its neutral to slightly alkaline nature. Its viscosity varies depending on the concentration, temperature, and pH. Higher concentrations and lower temperatures result in increased viscosity.

Melting and Boiling Points

Sodium caseinate does not have a defined melting or boiling point. Instead, it undergoes decomposition upon heating.

Other Properties

Other notable physical and chemical properties of sodium caseinate include:

Density: 1.2-1.4 g/cm³
Hygroscopicity: Absorbs moisture from the air
Heat stability: Stable at temperatures up to 80°C (176°F)
Acid stability: Unstable in acidic conditions, leading to coagulation
Metal ion interaction: Can bind to various metal ions, affecting its solubility and stability

Unveiling the Secrets of Sodium Caseinate: Storage and Handling for Optimal Use

Sodium caseinate, a versatile food additive derived from milk protein, demands proper storage and handling to safeguard its stability and functionality. This article will guide you through the key considerations for preserving the integrity of sodium caseinate, ensuring its safe and effective use.

Storage Guidelines for Sodium Caseinate

Keep it Cool and Dry: Sodium caseinate prefers a cool and dry environment to maintain its stability. Ideally, store it at a temperature below 25°C (77°F) and a relative humidity of less than 60% to prevent moisture absorption.
Protect from Light: Light can degrade sodium caseinate over time. Choose opaque containers or store the product in a dark location to minimize exposure to light.
Choose Airtight Containers: Sodium caseinate can absorb moisture from the air, so it’s crucial to store it in airtight containers to prevent contamination.

Shelf Life and Precautions

Understanding Shelf Life: Sodium caseinate has a shelf life of approximately 18 months when stored under proper conditions. However, it’s recommended to check with the manufacturer for specific storage and shelf life guidelines.
Moisture and Temperature Fluctuations: Avoid exposing sodium caseinate to drastic changes in moisture and temperature, as this can significantly shorten its shelf life.
Pest Control: Keep storage areas clean and free from pests to prevent contamination and spoilage.

By adhering to these storage and handling guidelines, you can ensure that sodium caseinate maintains its optimal quality and functionality throughout its shelf life.

Sodium Caseinate: A Versatile Food Additive

Sodium caseinate, a derivative of milk protein, finds widespread use as a food additive due to its versatility and functional properties. This blog post delves into the applications of sodium caseinate, exploring its roles as an emulsifier, stabilizer, thickener, and gelling agent.

Emulsifier:

Sodium caseinate’s ability to create emulsions, or mixtures of immiscible liquids, makes it invaluable in food formulations. For instance, in salad dressings, sodium caseinate emulsifies oil and vinegar, preventing separation and ensuring a smooth, homogeneous texture.

Stabilizer:

As a stabilizer, sodium caseinate helps prevent the settling or separation of suspended particles in foods. In ice cream, for example, it stabilizes fat globules, preventing the formation of large ice crystals and ensuring a smooth, creamy texture.

Thickener:

Sodium caseinate’s thickening properties enhance the texture of many foods. Soups, sauces, and gravies benefit from its ability to thicken and create a desirable consistency. In baked goods, it thickens batter and dough, resulting in a more tender and flavorful product.

Gelling Agent:

When used in higher concentrations, sodium caseinate acts as a gelling agent, creating a semi-solid structure. In processed cheese products, it gels proteins, providing a consistent texture and enhanced slicing properties.

In addition to these primary functions, sodium caseinate also contributes to nutritional value, flavor enhancement, and shelf-life extension in various food products. Its versatility makes it a highly valued ingredient in the food industry, enabling the creation of a wide range of products with desirable textures, flavors, and nutritional profiles.

Carlos Manuel Alcocer

Carlos Manuel Alcocer is a seasoned science writer with a passion for unraveling the mysteries of the universe. With a keen eye for detail and a knack for making complex concepts accessible, Carlos has established himself as a trusted voice in the scientific community. His expertise spans various disciplines, from physics to biology, and his insightful articles captivate readers with their depth and clarity. Whether delving into the cosmos or exploring the intricacies of the microscopic world, Carlos’s work inspires curiosity and fosters a deeper understanding of the natural world.