Sodium Hydrolyzed Casein
Hydrolyzed casein remains a milk-derived ingredient and a recognized milk allergen — partial hydrolysis lowers but does not eliminate allergenicity, and US labeling law requires source disclosure on the ingredient line. Otherwise considered safe under good manufacturing practices.
What it is
Sodium salt of partially or fully hydrolyzed casein (milk protein), produced by enzymatic or acid hydrolysis followed by neutralization.
Protein source, emulsifier, foaming agent in formulated foods and infant nutrition.
Why it's flagged
- milk allergen — must be declared per FALCPA
- residual allergenicity in partial hydrolysates
What regulators actually say
"Allergenicity of partially hydrolyzed whey and casein formulas evaluated by ImmunoCAP inhibition assay and basophil activation test demonstrated residual allergenic activity."
"Safety Assessment of Milk Proteins and Protein Derivatives — sodium caseinate and hydrolyzed caseins are reviewed as ingredients with milk-protein origin."
Regulatory status
United States — FDA
Sodium caseinate recognized; milk-source labeling required under FALCPA
European Union — EFSA
Permitted; milk listed on Annex II allergen list
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