caseinate

Caseinate refers to a family of water-soluble salts derived from casein, the major phosphoprotein in milk. The most common forms are sodium caseinate, calcium caseinate, and potassium caseinate. These ingredients are typically produced by precipitating casein from milk or skim milk, dissolving the resulting curd in a base to form the corresponding salt, and drying the solution to a powder. Sodium caseinate is the most soluble and widely used, while calcium caseinate is less soluble and can contribute different textural properties.

Properties of caseinates include good water solubility (especially sodium caseinate), strong emulsifying and foaming abilities, and the capacity to act as thickeners and stabilizers. They can help stabilize oil-in-water emulsions and improve texture in a range of products. Calcium caseinate tends to form gels and can contribute to structure, whereas sodium caseinate provides broader solubility and dispersibility in mixtures. Caseinates are relatively heat-stable and versatile in neutral to slightly acidic environments, with performance influenced by pH and presence of other ingredients.

Applications span dairy and non-dairy foods, including ice cream, yogurt, processed cheese, baked goods, beverages, meat products, nutrition bars, and satiety or protein supplements. They are also used as stabilizers and binders in pharmaceuticals and cosmetics.

Nutrition and safety considerations include a high protein content and generally low lactose (though trace lactose may remain). They are typically labeled as milk-derived ingredients and are not suitable for people with milk protein allergy. In many regions, caseinates are considered safe for use as food ingredients when produced and used according to regulatory standards.