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Calcium caseinate is an isolated form of casein protein.The process used to manufacture this protein breaks down the micelles, forming the protein into a calcium salt. The high quality nutritional value of casein protein is retained.Calcium caseinate has not been studied alongside undenatured (micellar) casein to see if it extends the release of amino acids for asmany hours. Calcium caseinate is typically 90% protein by weight, with very low levels of fat(1%) and lactose (.1%).Calcium caseinate is significantly less expensive in comparison to micellar casein. lt mixes very well, has good emulsifying properties, and has a less distinct(more neutral) taste.

White to light yellow granular or powder, odourless, tasteless, or slightly special aroma. It can be used as the nitrogen source of microbial culture medium components, biochemical reagents or food additives and gastrointestinal nutrients.