Sodium Caseinate is a modified protein extracted from milk. It has no odor or taste and is used as a thickening and whitening agent in dairy products. The protein component utilizes emulsification, water absorption, gelling, and stabilization properties. It is used in dairy non-creamers to act as a creamy, white dairy substitute. It does not contain lactose thus, is considered non-dairy. There is controversy whether sodium caseinate still has all the nutritional benefits that milk has because it is non-dairy. It is also a source of free glutamic acid. See monosodium glutamate (MSG). \"CASEIN, AMMONIUM CASEINATE, CALCIUM CASEINATE, POTASSIUM CASEINATE, SODIUM CASEINATE - FOOD RESOURCE - OREGON STATE UNIVERSITY.\" Food Science, Cultural Foods, Glossary, Training, Education Food Resource.