Caseinates are salts of casein that are produced by neutralizing acid casein to pH 6.7 with calcium or sodium hydroxide, producing the most common forms, which are calcium caseinate or sodium caseinate. Other forms of casein are potassium and ammonium caseinate. The provide a source of protein and function as emulsifiers, water binders, and whipping aids. The relative water absorption of casein salts is calcium caseinate: 130%, potassium caseinate: 200%, sodium caseinate: 250%. Its uses include processed meats, whipped toppings, coffee whiteners, egg substitutes, and diet foods.
