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Caseinates are manufactured from acid caseine. These are proteins used for their numerous functional properties (emulsification, foaming, stabilising or thickening) and for their nutritional and dietary qualities.
Calcium caseinates are made from fresh skimmed milk. The proteins in the curd are made soluble and functional by neutralisation. This is done using an alkali containing calcium before continuing to drying.
Adding calcium alkali makes this caseinate particularly interesting for its nutritional values. In fact, calcium is an essential mineral for human consumption, which is involved in the renewal of cells in the body. It performs many functions at the level of vital organs, contributing to several essential health functions (cell reproduction, muscle contraction, heart and nervous system activity, blood clotting) and plays an important role in skeletal development and maintenance (bone construction and health).