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.
Calcium Caseinate is the calcium salt of casein. properties include
low viscosity, settling out of water, opaqueness, no heat stability,
and chalky texture. it contains the range of essential amino acids
present in sodium caseinate but has a higher concentration of cal-
cium. it is useful in applications requiring low absorption proper-
ties. it is used as a protein source in imitation cheese, and in special
diet foods to replace sodium caseinate where sodium must be
restricted. it is used to improve the whipping properties of vegetable
whipped toppings, and as a binder. see caseinates.
