Description
Calcium Caseinate is the calcium salt of milk casein, produced by acid precipitation of casein from skim milk followed by neutralization with food-grade calcium hydroxide. Dispersible, calcium-fortified milk protein with minimum 90 percent protein on a dry basis.
Protein content of 90 percent minimum (Kjeldahl, N x 6.38), with calcium content typically 1.3 to 1.7 percent. White to light cream free-flowing powder with mild dairy flavor.
The amino acid profile is complete with PDCAAS 1.0, glutamine and proline-rich, and delivers the slow-release kinetic profile characteristic of casein with peak plasma amino acids at 3 to 5 hours post ingestion.
We supply food-grade Calcium Caseinate from manufacturers in China holding ISO, HACCP, Halal, Kosher, and other certifications relevant to the product and production.
Common market grades include spray-dried standard grade, granular high-dispersibility grade, and instantized grades for cold beverage applications. The calcium contribution allows the product to double as a calcium-fortification ingredient. Bulk and reduced-MOQ shipments. Batch-level COA covering protein, moisture, fat, ash, calcium, heavy metals, and microbiology.
Introduction
Calcium Caseinate developed in parallel with Sodium Caseinate but found its principal commercial niche in calcium-fortified protein and nutrition applications where the calcium counter-ion adds nutritional value rather than sodium load.
Manufacturing parallels Sodium Caseinate production: skim milk is acidified to pH 4.6 to precipitate casein, the curd is washed, and the casein is dispersed and neutralized with food-grade calcium hydroxide instead of sodium hydroxide. The product is then spray-dried. Solubility is somewhat lower than the sodium form due to the divalent calcium counter-ion, which is managed by particle-size engineering and instantization for beverage applications.
Recognized as a permitted food ingredient by the U.S. FDA, regulated under EU dairy ingredient frameworks, and approved by Codex Alimentarius under standardized compositions for edible caseinates.
Amino acid quality positioning is identical to Sodium Caseinate: complete protein with sustained-release kinetics and PDCAAS 1.0. The differentiation is the calcium contribution, which positions Calcium Caseinate as a dual-functional ingredient delivering both protein and bone-supporting calcium.
Strategic positioning: Calcium Caseinate serves nutrition and supplement formulators who want sodium-free or calcium-positive protein delivery. It carries a modest price premium over Sodium Caseinate.
Where it is used
- Sports nutrition: slow-release and overnight casein protein blends
- Calcium-fortified protein powders and beverage premixes
- Meal replacement and weight management formulations
- Clinical and medical nutrition with calcium-protein combination
- High-protein bars and bakery products
- Coffee whiteners and creamer formulations
- Cured meat emulsions and water-binding applications
- Pharmaceutical excipients
Technical data
| Item | Specification |
|---|---|
| Appearance | White to light cream free-flowing powder |
| Protein content (Kjeldahl, N x 6.38, dry basis) | ≥ 90.0% |
| Moisture | ≤ 6.0% |
| Fat | ≤ 2.0% |
| Lactose | ≤ 1.0% |
| Ash | ≤ 7.5% |
| Calcium | 1.3% to 1.7% |
| pH (10% solution) | 6.5 to 7.5 |
| Particle size | 95% through 60 mesh, or per customer specification |
| Lead (Pb) | ≤ 0.5 mg/kg |
| Arsenic (As) | ≤ 0.5 mg/kg |
| Total plate count | ≤ 30,000 CFU/g |
| Salmonella | Absent in 25 g |
| Allergen statement | Contains milk. |
| Source | Bovine skim milk casein |
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