Calcium caseinate is a protein that is derived from milk through a process of acidification, separation, and neutralization. It is a white, odorless powder that is high in protein (typically around 90%) and low in fat and lactose. Calcium caseinate is an excellent source of essential amino acids, which are the building blocks of proteins. It is also rich in calcium, a mineral that is essential for strong bones and teeth. Calcium caseinate is easily digestible and is absorbed slowly by the body, providing a sustained release of amino acids and nutrients.
Calcium caseinate is made from the acidification of milk to a pH of 4.6, the addition of rennet to coagulate the milk, separation of the curd and whey, washing of the curd to remove lactose and other impurities, and drying of the resulting casein powder. The casein powder is then treated with calcium hydroxide to form calcium caseinate, which is further purified and spray-dried to produce a fine powder. The final product is a white or off-white powder with a high protein content, which is used in a variety of food and beverage products.
Calcium caseinate is commonly used as a food additive due to its versatile properties, including its ability to improve the texture, flavor, and nutritional profile of food products. Calcium caseinate is a popular ingredient in sports nutrition products, such as protein bars and shakes, due to its high protein content and slow absorption rate. It provides a sustained release of amino
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