Calcium caseinate

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Calcium caseinate is one of several milk proteins derived from casein in skim and 1% milk. Calcium caseinate 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. Calcium caseinate is also soluble and does not clot in the stomach.^[3]

Physical Properties[]

Calcium caseinate is generally stable at a pH above 5.7, and appears as a milky liquid. This is unlike ammonium, potassium, and sodium caseinates, which are practically clear. At a neutral or acidic pH, casein is relatively insoluble in water, and is easily separated from other milk proteins, sugars, and minerals. Most caseinates are capable of withstanding temperatures of 140°C (284°F), however calcium caseinate is influenced by heat with temperatures as low as 50°C (122°F).^[2] Calcium is a divalent cation, allowing it to form bonds with several caseinate anions. This leads to the formation of several covalent bonds between caseinate anions, which can ultimately cause the cross-linked caseinate to form pockets of hydrophobic regions.^[4]

Food Content and Uses of Casein[]

Several foods, creamers, and toppings all contain a variety of caseinates. Sodium caseinate acts as a greater food additive for stabilizing processed foods, however companies could opt to use calcium caseinate to increase calcium content and decrease sodium levels in their products.^[4]

Notes[]

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