caseinates

Caseinates are salts or esters of casein, the principal phosphoprotein in milk. They are produced by reacting casein with bases to form metal salts (such as sodium, calcium, or potassium caseinate) or by neutralizing acid-precipitated casein with alkaline solutions. The most common forms used as food ingredients are sodium caseinate and calcium caseinate.

Production typically starts with casein obtained by acid or rennet precipitation of milk proteins. The isolated casein is dispersed in water and treated with a base (e.g., sodium hydroxide) to form soluble salts. The choice of cation influences solubility, texture, and calcium content, and the product is dried into powders or sold as a solution.

Properties: Sodium caseinate is highly water-soluble and functions as an emulsifier, stabilizer, and thickener. Calcium caseinate is less soluble but provides calcium and contributes to a creamy texture. Caseinates exhibit good heat stability and foam-forming ability, depending on preparation and pH.

Applications: In the food industry, caseinates are used as emulsifiers and texturizers in dairy products, soups, sauces, baked goods, beverages, and meat products. They are also employed to fortify products with protein and to adjust viscosity and mouthfeel in processed cheeses, desserts, and nutritional supplements.

Safety and regulation: Caseinates are derived from milk proteins and are considered safe for consumption where dairy ingredients are permitted, but they can trigger milk protein allergies. They are typically labeled as caseinate salts in ingredients lists. In many jurisdictions they are subject to standard food-additive regulations and labeling requirements.