Sodium caseinate (NaC) is a protein derived from casein (αs1-, αs2-, β-, and κ-casein), the most common protein in milk. It is widely used in food products due to its foaming, thickening, emulsifying, and texture modification properties.
Sodium caseinate is amphiphilic and, under suitable conditions, can associate into charged & soft
spherical aggregates/micelles in aqueous solution. An increase in concentration of sodium caseinate, and corresponding closer
packing of micelles, increases the flow resistance, i.e. viscosity. Due to instrument limitations, previous studies on sodium caseinate samples focused on relatively low shear rates and only identified shear thinning behavior at higher concentrations.
In this application note, we used multiple VROC® instruments to access relatively high shear rates and probe the shear thinning and concentration-dependent viscosity of solutions with concentrations between 1 and 13 wt.%. Our aim is to obtain a more proper understanding of the structural and rheological properties of sodium caseinate dispersions over a wide concentration range.
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