Calcium caseinate

Calcium caseinate is a protein produced from casein in skim and sometimes 1% milk. At neutral or acid pH, casein is relatively insoluble in water, and is easily separated from other milk proteins, sugars and minerals. After their removal, the casein is solubilized at a high pH with calcium hydroxide; the solution is then dried (usually spray dried). Calcium caseinate contains about 17% glutamic acid.

Its main food uses are for powders requiring rapid dispersion into water, such as coffee creamers & instant cream soups. It is also used as a dietary supplement by bodybuilders and other athletes who ingest it before bed, with breakfast, or as meal after working out as it breaks down at a slower rate than whey protein, thus supplying the body with a sustained amino acid release.^[1] Mead Johnson introduced a product in the early 1920s named Casec to ease gastrointestinal disorders and infant digestive problems which were a common cause of death in children at that time.^[2] Calcium caseinate is soluble and does not clot in the stomach. It is believed to neutralize capsaicin, the active (hot) ingredient of peppers, jalapeños, habaneros, and other chili peppers.

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