Calcium caseinate

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Calcium caseinate is one of several milk proteins derived from casein in skim and 1% milk. Calcium caseinate has a papery, sweet and overall bland flavor, and is primarily used in meal preparation and fat breakdown. [1] Caseinates are produced by adding an alkali to another derivative of casein, acid casein. The type of caseinate is determined by the cation added alongside the acid casein. [2] Other cations used to form caseinates besides calcium include ammonium, potassium, and sodium.

Contents

Calcium caseinate contains about 17% glutamic acid. 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. [3] Calcium caseinate is semi-soluble in water, contrary to acid casein and rennet casein which are not soluble in water. Sodium caseinate is more water soluble than calcium caseinate, due to its polarity.

Physical properties

Caseins are found in milk which is held together by colloidal calcium phosphate. Calcium caseinate is generally stable at a pH above 5.7, and appears as a milky liquid. Casein can be resuspended by alternating the pH levels with NaOH or Ca(OH)2, resulting in aqueous solutions of sodium caseinate or calcium caseinate. [4] Most caseinates are capable of withstanding temperatures of up to 140°C (284°F), however calcium caseinate is influenced by heat with temperatures as low as 50°C (122°F). [2] Calcium is a divalent cation, allowing it to form bonds with several caseinate anions. The binding of a calcium ion is able to reduce the electrostatic repulsion and induces a net attraction between caseins. [4] This leads to the formation of several covalent bonds between caseinate anions, which can ultimately cause the cross-linked caseinate to form pockets of hydrophobic regions. [5] Calcium caseinate forms visco-elastic suspensions which increase remarkably when increasing concentration (50–300 g L−1) and decreasing temperature(10–50 °C). [4]

Application in food

Powder milk Milk powder.jpg
Powder milk

Several foods, baked goods, creamers, and toppings all contain a variety of caseinates. Calcium caseinate's applications include emulsifying and stabilizing fat and enhancing foaming and foam stability. Sodium caseinate is also used for these purposes; however, calcium caseinate is often preferred in order to increase calcium content and decrease sodium levels in processed food. [5]

Calcium caseinate may be prepared in spray-dried (Scaca) or roller-dried (Rcaca) forms, which are used for distinct applications. [6] Scaca can be found in dry milk powder, instant soups, medications, and instant coffee. It plays an important role in the conversion of fruit and vegetable juices into instant powders, instant coffees and teas, drying of eggs and dairy products such as ice cream mixes. Rcaca is mostly used in meat products and processed cheese. [6]

Effects as a supplement

Muscle mass

Caseinate, being a protein, supports the building of muscle mass and is believed more effective for this purpose than other proteins, such as soy- and whey-derived proteins. Consumption of caseinate leads to higher muscle weight and less fat weight gain compared to the other two proteins. [7]

Blood pressure and insulin regulation

Caseinate also affects triglyceride levels for those who are hypertensive. Calcium caseinate supplementation has shown improvement in several cardiometabolic risk factors, such as blood pressure, arterial reactivity, lipid levels and blood vessel function. [8] 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. [8] Calcium caseinate also has significantly lower insulin response compared to whey protein and maltodextrin, resulting in lower postprandial triglyceride concentrations. [8]

References

  1. ↑ Pitkowski, Anne (22 July 2008). "Stability of caseinate solutions in the presence of calcium". Food Hydrocolloids. 23 (4): 1164–1168. doi:10.1016/j.foodhyd.2008.07.016 – via Elsevier Science Direct.
  2. 1 2 El-Bakry, Mamdouh (2011). "Functional and Physicochemical Properties of Casein and its Use in Food and Non-Food Industrial Applications". Chemical Physics Research Journal. 4: 125–138. ProQuest   1707988596.
  3. ↑ Hrsg., Caballero, Benjamin (2003). Encyclopedia of food sciences and nutrition. Acad. Press. ISBN   0-12-227074-6. OCLC   1071910943.{{cite book}}: CS1 maint: multiple names: authors list (link)
  4. 1 2 3 Thomar, Peggy; Nicolai, Taco; Benyahia, Lazhar; Durand, Dominique (2013-08-01). "Comparative study of the rheology and the structure of sodium and calcium caseinate solutions" . International Dairy Journal. 31 (2): 100–106. doi:10.1016/j.idairyj.2013.02.005. ISSN   0958-6946.
  5. 1 2 "Dairy Product Companies; "Micellar Casein for Corree Creamers and Other Dairy Products" in Patent Application Approval Process". Food Weekly News. January 2017. ProQuest   1857923972.
  6. 1 2 Wang, Zhaojun; Dekkers, Birgit L.; van der Goot, Atze Jan (2020-06-01). "Process history of calcium caseinate affects fibre formation". Journal of Food Engineering. 275 109866. doi: 10.1016/j.jfoodeng.2019.109866 . ISSN   0260-8774. S2CID   212959134.
  7. ↑ Aoyama, Shinya; Hirooka, Rina; Shimoda, Takeru; Shibata, Shigenobu (2019-12-01). "Effect of different sources of dietary protein on muscle hypertrophy in functionally overloaded mice". Biochemistry and Biophysics Reports. 20 100686. doi:10.1016/j.bbrep.2019.100686. ISSN   2405-5808. PMC   6742840 . PMID   31528720.
  8. 1 2 3 Giromini, C.; Chatzidiakou, Y.; Givens, D. I.; Lovegrove, J. A.; Lovegrove, Julie A. (2018). "Whey protein lowers systolic blood pressure and Ca-caseinate reduces serum TAG after a high-fat meal in mildly hypertensive adults". Scientific Reports. 8 (1): 5026. Bibcode:2018NatSR...8.5026F. doi:10.1038/s41598-018-23333-2. PMC   5864936 . PMID   29568003.
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