Global InformationCalcium caseinate information
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Calcium caseinate is one of several milk proteins derived from casein in skim and 1% milk. Calcium caseinate has a papery, sweet and overall bland flavor, and is primarily used in meal preparation and fat breakdown.[1] Caseinates are produced by adding an alkali to another derivative of casein, acid casein. The type of caseinate is determined by the cation added alongside the acid casein.[2] Other cations used to form caseinates besides calcium include ammonium, potassium, and sodium.
Calcium caseinate contains about 17% glutamic acid. This provides many health benefits such as treating low blood sugar, improving memory and focus, boosting the immune system and treating intellectual disorders. Calcium caseinate is also soluble and does not clot in the stomach.[3]
Calcium caseinate is mostly composed of 3.5% moisture, 1.0% fat, 90.9% protein, 0.1% lactose, 4.5% ash, although this may vary slightly by manufacturer.[4] Calcium caseinate is semi-soluble in water, contrary to acid casein and rennet casein which are not soluble in water. Sodium caseinate is more water soluble than calcium caseinate, due to its polarity.
- ^ Pitkowski, Anne (22 July 2008). "Stability of caseinate solutions in the presence of calcium". Food Hydrocolloids. 23 (4): 1164–1168. doi:10.1016/j.foodhyd.2008.07.016 – via Elsevier Science Direct.
- ^ El-Bakry, Mamdouh (2011). "Functional and Physicochemical Properties of Casein and its Use in Food and Non-Food Industrial Applications". Chemical Physics Research Journal. 4: 125–138. ProQuest 1707988596.
- ^ Jacobs, Jessica. "What Is Calcium Caseinate?". LIVESTRONG.COM. Retrieved 2019-03-07.
- ^ Hrsg., Caballero, Benjamin (2003). Encyclopedia of food sciences and nutrition. Acad. Press. ISBN 0-12-227074-6. OCLC 1071910943.
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