Calcium Caseinate
Nutritional Enhancers
Emulsifiers
Thickeners
9005-43-0
$13.18 ~ $19.77
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Calcium Caseinate?
Calcium Caseinate is a milk protein isolated using calcium, utilized primarily as a nutritional supplement to increase protein intake and as a stabilizing and texturizing agent in foods and drinks.
How is Calcium Caseinate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Receive fresh, high-quality skim milk. Perform quality checks and pasteurize. | Milk quality is critical for the final product. Pasteurization (e.g., 72°C for 15s) is essential to eliminate pathogens and inactivate enzymes. |
| 2 | Acid Coagulation (Precipitation) | Warm the skim milk and slowly add a food-grade acid (e.g., hydrochloric or sulfuric acid) with constant agitation until the casein protein precipitates. | The target pH must be precisely controlled to pH 4.6, the isoelectric point of casein. This ensures maximum precipitation yield and forms a distinct curd. |
| 3 | Dewatering & Washing | Separate the solid casein curd from the liquid whey. Wash the curd multiple times with fresh water. | Washing is a critical purification step to remove impurities like lactose, whey proteins, and minerals. This directly impacts the final product's flavor and purity. |
| 4 | Conversion to Caseinate | Re-slurry the washed acid casein curd in water and slowly add a calcium alkali (typically calcium hydroxide) under controlled conditions. | This neutralization step converts the insoluble acid casein into soluble calcium caseinate. Precise pH control (target pH 6.7-7.1) is vital for complete conversion and product stability. |
| 5 | Spray Drying | Atomize the liquid calcium caseinate solution into a stream of hot air within a drying chamber to evaporate the water. | Inlet and outlet air temperatures are key parameters. They must be carefully controlled to achieve the target moisture content (<5%) without denaturing the protein. This step determines the powder's solubility and particle size. |
| 6 | Sieving & Packaging | Sieve the dried powder to achieve a uniform particle size and remove any oversized clumps. Package into sealed, multi-wall bags. | Use magnets and metal detectors post-drying to prevent foreign metal contamination. Packaging must be airtight and moisture-proof to ensure product shelf life. |
| 7 | Final Quality Control | Sample the finished product from the batch and conduct comprehensive laboratory testing. | Test for key parameters: protein content, moisture, fat, pH, solubility, microbial count, and mineral content. The product is only released after passing all specifications. |
Technical Specifications
| CAS Number | 9005-43-0 |
| Solubility | Semi-soluble in water, forms viscous suspensions |
| Storage Conditions | Store in cool, dry place (<25 °C) |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
infant formula
protein supplements
baked goods
dairy products
creamers
processed cheese
nutritional beverages
Mechanism of action:
| Parameter | Calcium Caseinate |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Texturizer; Nutritional Fortifier; Opacifier |
| Key Ingredients | Casein protein (derived from milk) reacted with a calcium source (e.g., calcium hydroxide) to form a water-soluble salt. |
| Mechanism of Action | Amphiphilic casein molecules adsorb at the oil-water interface, reducing interfacial tension and forming a steric barrier around oil droplets to prevent coalescence. Calcium ions bridge negatively charged casein molecules, promoting protein aggregation and strengthening the emulsion/gel network. It binds water, increasing viscosity and contributing to a stable matrix. |
| Application Effect in Product | Creates stable emulsions in sauces, dressings, and creamers. Improves mouthfeel, body, and creaminess in beverages and dairy products. Enhances sliceability and texture in processed cheese. Provides protein fortification and opacity in nutritional shakes, bars, and coffee whiteners. Prevents fat separation and syneresis. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Calcium Caseinate | Slow-Digesting Protein | High protein purity (>90%), very low lactose and fat, forms a gel in stomach, slow absorption. | Extremely slow and sustained amino acid release; highest protein purity and lowest lactose among caseins. | Often has a chalky texture and poor mixability; manufacturing process denatures some protein structures. | Before bed to prevent catabolism, between meals for satiety, thickening agent in foods. | For maximum, prolonged amino acid release when very low lactose content is essential. |
| Micellar Casein | Slow-Digesting Protein | Undenatured protein in its natural micelle structure; slow absorption; contains both casein and whey components naturally. | Superior taste and texture compared to caseinates; less processed, preserving natural protein structures. | Slightly lower protein purity by weight; contains more lactose and fat than caseinates. | Before bed, between meals, when a better-tasting slow-release protein is desired. | For a natural, slow-release protein with better flavor and texture, if minor lactose is not an issue. |
| Milk Protein Isolate (MPI) | Blended Protein (Casein & Whey) | Contains casein and whey in their natural ratio (~80/20); provides both fast and slow protein digestion. | Versatile; offers both rapid and sustained amino acid delivery from a single source. | Not purely a slow-digesting protein; acts as a compromise between whey and casein. | All-purpose protein powder, post-workout for a prolonged anabolic window, meal replacement shakes. | For a single, economical protein that covers both immediate and long-term muscle recovery needs. |
| Sodium Caseinate | Slow-Digesting Protein / Emulsifier | High protein, slow-digesting, highly soluble in water. | Excellent solubility and emulsifying properties, making it a superior food additive. | Adds sodium to the diet; often has a savory or chemical taste; primarily an industrial ingredient. | Food manufacturing (e.g., coffee creamers, processed meats, cheese) for texture and stability. | Primarily chosen for its functional properties in food production, not as a direct-to-consumer supplement. |
| Whey Protein Concentrate | Fast-Digesting Protein | Rapidly absorbed, high in Branched-Chain Amino Acids (BCAAs), especially Leucine. | Excellent for rapid muscle protein synthesis stimulation; generally cost-effective and mixes well. | Short-lived amino acid spike; less satiating; higher lactose content than isolates or caseinates. | Immediately post-workout to kickstart muscle recovery and repair. | When the primary goal is fast absorption and muscle repair directly following exercise. |
Technical Documents
Available Documentation
COA, spec sheet, allergen and regulatory documents
Safety Data Sheet (SDS)
SDS available on request
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications