What is caseinate and why is it so widely used in the food industry?
Caseinate is a salt derived from casein, the main protein found in milk. It is obtained through a precipitation and neutralisation process that transforms casein into a water-soluble compound, allowing it to be easily incorporated into various products. Depending on the agent used in the process (usually sodium, calcium or potassium), different types of caseinates are obtained.
One of the main characteristics of caseinate is its high concentration of proteins of high biological value. This quality makes it a strategic ingredient in both nutritional products and general consumer foods. Unlike other proteins, caseinate offers a slow and sustained release of amino acids, making it particularly useful in food applications where the aim is to prolong the feeling of satiety or enrich the protein content.
The use of caseinate goes far beyond its nutritional profile. Its texture, stability and emulsifying capacity make it a functional resource in multiple food formulations.
Applications of caseinate in the food industry
The food industry finds caseinate to be a versatile ingredient. It is frequently used as an emulsifier, stabiliser and texturiser in a wide range of products. Its ability to form gelatinous structures, retain water and maintain the stability of complex mixtures is highly valued.
In foods such as sausages, instant soups, desserts, ice cream and formulated dairy products, caseinate helps maintain consistency and improve the consumer’s sensory experience. It also acts as a partial fat substitute, as its creamy texture adds body and improves palatability without adding excessive calories.
Another advantage is its neutral taste and odour, which allows it to be easily blended into formulations without altering the organoleptic characteristics of the final product. This has facilitated its use in products intended for medical, sports or dietary nutrition, where a high-quality protein base is required without compromising taste.
Functional benefits of caseinate in food
In addition to its technological properties, caseinate improves the nutritional profile of food. This is particularly relevant in the development of protein-enriched products or those designed for populations with specific needs, such as children, older adults or people in recovery.
Its high digestibility and slow absorption allow for prolonged nutrient release, which promotes protein synthesis and muscle mass maintenance. This characteristic has also led to caseinate being widely used in nutritional supplements, protein shakes, and specialised formulas.
Furthermore, the thermal stability of caseinate makes it suitable for products that require heat treatment, such as processed or sterilised foods. It also withstands freezing and thawing processes well, maintaining its functionality intact.
Regulation and safety of caseinate use
The use of caseinate in the food industry is regulated by authorities such as the EFSA (European Food Safety Authority) and the FDA in the US. Both institutions consider caseinate to be safe for human consumption, provided it is used in approved concentrations and within established limits.
However, it is important to note that, as a milk-derived protein, caseinate is not suitable for people with milk protein allergies. It should not be confused with ‘lactose-free’ products, as although caseinate may be free of milk sugars, it still contains milk proteins.
The industry must ensure clear and transparent labelling to avoid risks to sensitive consumers. In this regard, it is recommended to include the full name of the ingredient (e.g. “sodium caseinate” or “calcium caseinate”) and warnings on products likely to contain allergens.
Frequently asked questions about caseinate
Does caseinate contain lactose?
No. Although both come from milk, caseinate is the soluble form of casein, which allows for more versatile use in processed foods. Casein on its own does not dissolve easily in water.
Does caseinate contain lactose?
Generally, caseinate has very low or no lactose content, but it is not completely free of dairy derivatives. It is not recommended for people with milk protein allergies.
Is caseinate used in vegan foods?
No. As it comes from milk, caseinate is not suitable for vegan diets. However, there are plant-based alternatives that replicate its technological functions.
Can caseinate alter the flavour of the final product?
No. One of the advantages of caseinate is that it has a neutral flavour, so it does not interfere with the organoleptic profile of the food to which it is added.
What is the difference between calcium caseinate and sodium caseinate?
The difference lies in the type of mineral used to neutralise the casein. Both offer good solubility and protein content, but calcium caseinate is more commonly associated with nutritional products, while sodium caseinate is commonly found in processed foods.