Introduction
Calcium Caseinate is the calcium salt of casein, the primary milk protein, produced by acid precipitation of casein from skim milk followed by neutralization with food-grade calcium hydroxide. It appears as a white to light cream free-flowing powder with a mild dairy flavor and is approximately 90% protein by weight on a dry basis. Calcium caseinate is valued for its complete amino acid profile with a PDCAAS (Protein Digestibility-Corrected Amino Acid Score) of 1.0, meaning it provides all essential amino acids in proportions that meet human requirements.
As a dual-functional ingredient, calcium caseinate delivers both high-quality protein and bioavailable calcium in a single component. The calcium is ionically bound to casein's phosphoserine residues, forming a stable complex that supports efficient calcium absorption. Unlike calcium carbonate or other inorganic calcium sources, calcium caseinate provides calcium in a protein-bound form that is naturally more bioavailable.
Calcium caseinate exhibits excellent functional properties including emulsification, thickening, foaming, and water-binding capabilities. It is dispersible in water and used widely in applications requiring rapid dispersion, such as coffee creamers and instant soup powders. Compared to sodium caseinate, calcium caseinate offers a lower sodium load and contributes meaningful calcium content, making it the preferred choice for sodium-conscious and calcium-fortified formulations.
Our Calcium Caseinate Powder is manufactured under strict quality control standards in compliance with FCC (Food Chemical Codex) specifications and internationally recognized food safety standards.
Certificate of Analysis (COA)
| Item | Specification | Result | Method |
|---|---|---|---|
| Physical Description | |||
| Appearance | White to light cream powder | Conforms | Visual |
| Odor | Bland / odorless | Conforms | Organoleptic |
| Chemical Tests | |||
| Protein (N × 6.38, dry basis) | ≥90.0% | 91.20% | Kjeldahl |
| Moisture | ≤6.0% | 4.80% | USP <731> |
| Fat | ≤2.0% | 1.20% | AOAC |
| Ash | ≤4.0% | 3.60% | USP <281> |
| Lactose | ≤0.2% | 0.10% | HPLC |
| Calcium (Ca) | 1.3% – 1.7% | 1.50% | Titration / ICP-MS |
| pH (6.7% solution) | 6.3 – 7.0 | 6.70 | USP <791> |
| Heavy Metals | |||
| Lead (Pb) | ≤1.0 mg/kg | Conforms | ICP-MS |
| Arsenic (As) | ≤1.0 mg/kg | Conforms | ICP-MS |
| Mercury (Hg) | ≤0.5 mg/kg | Conforms | ICP-MS |
| Microbiological Control | |||
| Total Plate Count | ≤20,000 cfu/g | Conforms | USP <2021> |
| Yeast | ≤100 cfu/g | Conforms | USP <2021> |
| Mold | ≤100 cfu/g | Conforms | USP <2021> |
| Salmonella in 25g | Negative | Negative | USP <2022> |
| Staphylococcus | Negative | Negative | USP |
| Thermophiles | ≤5,000 cfu/g | Conforms | USP |
| Conclusion | Conforms to specification |
Note: Specifications based on FCC standards and industry norms. Full COAs for Instant Grade are available upon request.
Calcium Caseinate Benefits
Nutritional Benefits
- High-Quality Complete Protein: Provides all essential amino acids in optimal proportions (PDCAAS 1.0). Supports muscle growth and maintenance.
- Slow-Release Amino Acid Delivery: Sustained release profile delivers amino acids over 3–5 hours, making it ideal for between-meal or overnight protein support.
- Dual Protein + Calcium Fortification: Delivers both high-quality protein and bioavailable calcium in a single ingredient.
- Bone Health Support: Provides calcium in a highly bioavailable protein-bound form; calcium caseinate contains approximately 1.3–1.7% calcium.
- Low Sodium Profile: Lower sodium content compared to sodium caseinate-ideal for sodium-conscious consumers.
- Complete Amino Acid Profile: Rich in glutamine and proline, supporting gut health and recovery.
Functional Benefits
- Emulsification: Stabilizes oil-water emulsions in sauces, dressings, and creamers.
- Thickening & Texture Improvement: Enhances mouthfeel, body, and creaminess in beverages and dairy products.
- Water Binding: Improves moisture retention in baked goods and processed meat products.
- Foaming Properties: Contributes to desirable foam structure in certain applications.
- Dispersibility: Rapidly disperses in water-ideal for beverage premixes and instant products.
What is Calcium Caseinate Used For?
Dietary Supplements & Sports Nutrition
- Protein Powders: Slow‑release protein blends, overnight recovery formulas
- Meal Replacements: Weight management and meal replacement shakes
- Calcium‑Fortified Protein Supplements: Dual‑function protein + calcium products
Food & Beverage
- Coffee Creamers & Whiteners: Provides opacity, body, and creaminess
- Instant Soups & Sauce Mixes: Rapid dispersion and thickening
- Baked Goods: Bread, cakes, pastries-improves texture, moisture retention, and nutritional profile
- Processed Cheese & Cheese Analogues: Emulsification and texture improvement
- Yogurt & Smoothies: Protein fortification and creaminess enhancement
- Nutritional Beverages: Ready‑to‑drink protein beverages, wellness drinks
- High‑Protein Bars: Binding, texture, and nutritional fortification
Clinical & Medical Nutrition
- Clinical Nutrition Formulations: Protein‑calcium combination for medical nutrition
- Infant Formula: Protein source in infant and follow‑on formulas
Pharmaceuticals
- Pharmaceutical Excipients: Binder and carrier applications
Meat Processing
- Cured Meat Emulsions: Water‑binding and texture improvement
Frequently Asked Questions (FAQ)
Q: What is the difference between calcium caseinate and sodium caseinate?
A: Both are caseinate salts derived from milk casein, but they differ in the counter-ion used for neutralization. Calcium caseinate uses calcium hydroxide, delivering approximately 1.3–1.7% calcium and lower sodium content. Sodium caseinate uses sodium hydroxide, resulting in higher sodium levels. Calcium caseinate is preferred for sodium-conscious and calcium-fortified formulations, while sodium caseinate offers slightly higher solubility.
Q: What is the difference between calcium caseinate and micellar casein?
A: Calcium caseinate is produced by acid precipitation of casein followed by neutralization with calcium hydroxide, resulting in a soluble, dispersible powder. Micellar casein is the native, undamaged form of casein as it exists in milk, produced by microfiltration without acid treatment. Micellar casein forms a gel in the stomach and is considered a "slow-release" protein; calcium caseinate also has slow-release kinetics but is more dispersible and easier to formulate.
Q: What is the recommended dosage for calcium caseinate?
A: Dosage varies by intended application. For dietary supplements and sports nutrition, typical serving sizes range from 20–30 g per day. For food fortification, usage levels depend on the desired protein and calcium contribution. We recommend consulting with a formulation specialist for application-specific guidance.
Q: Is calcium caseinate suitable for individuals with lactose intolerance?
A: Calcium caseinate contains very low levels of lactose (typically ≤0.2%–1.0%). While most individuals with lactose intolerance can tolerate these trace amounts, it is derived from milk and contains milk protein. Individuals with severe lactose intolerance or milk protein allergy should avoid this product.
Q: Is calcium caseinate a complete protein?
A: Yes. Calcium caseinate provides a complete amino acid profile containing all essential amino acids with a PDCAAS of 1.0, equivalent to the highest quality protein standard.
Q: Is calcium caseinate gluten-free?
A: Yes, calcium caseinate is naturally gluten-free as it is derived from milk. However, we recommend checking specific product labeling for any cross-contamination risks depending on the manufacturing facility.
Why Choose Huilin Bio-Tech?
Your Professional Manufacturing & Sourcing Partner
We are more than a supplier - we are a comprehensive supply chain partner dedicated to high-quality ingredients, custom formulations, and finished products across multiple industries.
Professional Manufacturer: Xi'an Huilin Bio-tech Co., Ltd. is a high-tech biotechnology company specializing in the production, R&D, and export of natural botanical extracts.
Quality Assurance: Every batch undergoes rigorous testing for capsaicin content (HPLC), heavy metals (ICP-MS), and microbiological purity to ensure consistent quality and safety.
Flexible Specifications: We offer a wide range of specifications from 1% to 98% capsaicin content to meet diverse application requirements.
Customization Capabilities: We offer flexible packaging options and custom formulations to meet diverse customer requirements.
Supply Chain Reliability: With established supply chains and robust production capacity, we ensure timely delivery and stable supply for bulk orders.
Technical Support: Our experienced R&D team provides formulation guidance and technical support throughout your product development process.
Global Compliance: Products are manufactured in compliance with international quality standards and regulatory requirements.
For inquiries, quotations, or sample requests, please contact: sales@huilinbio-tech.com
References
1. U.S. Food and Drug Administration. Substances Added to Food (EAFUS) – Calcium Caseinate. CAS Reg. No.: 9005-43-0. Food additive and GRAS regulations (21 CFR Parts 170-186): 172.8406.
Link: https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=CALCIUMCASEINATE
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