Sodium Caseinate Lactose

Sodium Caseinate Lactose is derived from casein, the main protein in milk, and typically contains very little to no lactose. During the production process, casein is separated from the whey in milk, which is where most of the lactose resides. The casein is then treated with sodium hydroxide to produce sodium caseinate.

Lactose Content:

• Low to Minimal Lactose: The process of isolating casein from milk and converting it to sodium caseinate removes most of the lactose. As a result, sodium caseinate is considered to have very low levels, usually well below the threshold that typically causes symptoms in people with it intolerance.
• Suitable for Lactose-Intolerant Individuals: Because of its minimal lactose content, many people with lactose intolerance can consume products containing sodium caseinate without experiencing discomfort. However, sensitivity can vary, and some individuals may still react to trace amounts.

Considerations:

• Labeling: In many regions, foods containing sodium caseinate must be labeled as containing dairy, even though they may be suitable for those with lactose intolerance. This is important for consumers to be aware of, particularly if they are avoiding all dairy products due to allergy concerns rather than lactose intolerance.
• Milk Allergy: It is crucial to distinguish between lactose intolerance (a digestive issue due to the inability to break down lactose) and a milk allergy (an immune response to milk proteins, including casein). People with a milk allergy should avoid sodium caseinate, as it is derived from milk protein and can trigger an allergic reaction.

In summary, sodium caseinate is generally safe for those with lactose intolerance due to its low content, but it is not suitable for individuals with a milk allergy.