Calcium caseinate

Calcium caseinate has a papery, sweet and overall bland flavor, and is primarily used in meal preparation and fat breakdown.

Calcium caseinate is mostly composed of 3.5% moisture, 1.0% fat, 90.9% protein, 0.1% lactose, 4.5% ash, although this may vary slightly by manufacturer.

At a neutral or acidic pH, casein is relatively insoluble in water, and is easily separated from other milk proteins, sugars, and minerals.

The binding of a calcium ion is able to reduce the electrostatic repulsion and induces a net attraction between caseins.

Some mechanical properties such as Fibrous calcium caseinate gel shows that its structure is more anisotropic than plant-based meat analogue candidates.

[8] In addition to the impact caseinate has on the body's muscle mass, it also has shown to help lower serum TAG for those who are hypertensive.

[9] Furthermore, Calcium caseinate can help lower central systolic blood pressure by improving endothelial function.

This leads to better control of vascular relaxation and contraction, as well as blood clotting regulation, immune function and platelet adhesion.