Calcium caseinate is a milk-derived protein commonly used as a dietary supplement and food additive for its high-quality protein and good solubility. Here are some of the main uses and benefits of calcium caseinate.

• High Protein Content. Calcium caseinate is a complete protein source, providing all the essential amino acids necessary for tissue building and repair.
• Muscle Growth Support. It is particularly popular among athletes and bodybuilders for its ability to aid in muscle growth and maintenance.
• Appetite Control. The proteins in calcium caseinate are digested slowly, which can help control appetite and extend the sensation of fullness, useful for weight management.
• Ease of Use. It can be easily added to smoothies, protein bars, and other food products to increase their protein content without significantly altering the flavor.
• Stability. It offers stability under various pH and temperature conditions, making it a useful ingredient in multiple food applications, such as baked goods and milk substitutes.
• Nutritional Richness. Besides protein, calcium caseinate is a good source of calcium, contributing to the maintenance of healthy bones and teeth.

Industrial Production Process

Extraction of Casein

Casein is the major protein component in milk and can be precipitated out of milk using two primary methods:

• Acid Precipitation: Acid is added to milk to lower the pH to about 4.6, the isoelectric point of casein, causing it to precipitate.
• Enzymatic Coagulation: Enzymes like rennet are added to milk, which coagulate casein specifically, separating it from whey proteins.

Solubilization in Alkali

The precipitated casein is washed to remove fats and other impurities and then solubilized in an alkali solution, typically sodium hydroxide. This step neutralizes the acid and converts casein into a salt form, sodium caseinate, which is more soluble and stable.

Purification

The sodium caseinate solution may contain impurities such as fats, carbohydrates, and minerals. It undergoes purification processes including:

• Filtration: To remove larger particulate matter.
• Centrifugation: To separate finer particles and further clarify the solution.

Concentration

Before drying, the solution is concentrated to reduce water content and ensure efficient drying. This can be achieved through:

• Evaporation: Removing water under reduced pressure and controlled temperatures to concentrate the protein solution.

Drying

The concentrated sodium caseinate solution is dried to produce a powder, which offers ease of transport, storage, and use in various applications. Common drying methods include:

• Spray Drying: The solution is sprayed into a hot air chamber, causing rapid water evaporation and leaving behind fine particles of sodium caseinate.
• Roller Drying: The concentrate is applied in a thin layer onto heated rollers, and the dried film is scraped off as powder.

Milling and Packaging

The dried sodium caseinate may be further processed to achieve the desired particle size through milling. It is then packaged under controlled conditions to prevent moisture uptake and contamination.

Applications

Food Industry. Sodium caseinate is used as a food additive for its emulsifying, stabilizing, and thickening properties. It is applied in a wide range of products, including non-dairy creamers, coffee creams, milk substitutes, ice creams, baked goods, and protein supplements

Beverage Industry. Added to protein drinks, shakes, and meal replacements to improve protein solubility and beverage texture

Cosmetic Sector. Used in some cosmetic products for its moisturizing properties and as a film-forming agent. Can be found in lotions, creams, and hair care products

Pharmaceutical Industry. Employed as an excipient in pharmaceutical formulations to enhance product stability and as a coating agent

Sports Nutrition. Valued in protein powders and energy bars for its ability to provide a sustained source of essential amino acids