Caseinates calcium

Commercial casein is usually manufactured from skim milk by precipitating the casein through acidification or rennet coagulation. Casein exists in milk as a calcium caseinate-calcium phosphate complex. When acid is added, the complex is dissociated, and at pH 4.6, the isoelectric point of casein, maximum precipitation occurs. Relatively little commercial casein is produced in the United States, but imports amounted to well over 150 million lb in 1981 (USDA 1981C). Casein is widely used in food products as a protein supplement. Industrial uses include paper coatings, glues, plastics and artificial fibers. Casein is typed according to the process used to precipitate it from milk, such as hydrochloric acid casein, sulfuric acid casein, lactic acid casein, coprecipitated casein, rennet casein, and low-viscosity casein. Differences... 

Casein exists in milk as a calcium caseinate-calcium phosphate complex the ratio of these components is approximately 95.2 to 4.8. The dispersed casein particles appear to be spherical m shape and of various sizes. The size distribution of the casein micelles is nol constant, hut varies with aging, heating, concentration, and other processing treatments. Processing alters ihe water-binding of casein and this in turn affects the apparent viscosity of products that contain casein Changes in hydration have not been measured quantitatively although the casein panicles of raw milk... 

No satisfactory method has been devised to distinguish between the so-called caseinate calcium and calcium phosphate—calcium frac-... 

When the rate of exchange of calcium between the micelle and milk serum is examined (Yamauchi et al., 1969 Yamauchi and Yoneda, 1977 Pierre et al., 1983 Wahlgren et al. 1990), a continuous distribution of rates appears to be present, so any division into fast- and slow-exchanging fractions that might be identified with the conceptual division into caseinate calcium and calcium phosphate calcium does not seem possible. 

The experiments with urea, in particular, demonstrate most clearly that casein micelles can be broken down into much smaller particles without rupturing the casein-calcium phosphate linkages. Hydro-phobic and hydrogen bonding are therefore important in maintaining the integrity of micelles. Nevertheless, the importance of the colloidal calcium phosphate is clear, as was demonstrated by McGann... 

Several other polyamides are derived from natural poly(amino acids) that are subject to a subsequent synthetic treatment. Examples are casein, groundnut protein fiber, and zein, which after a treatment with formaldehyde led to new materials with better mechanical/solubility properties. For example, casein is a mixture of several proteins that forms 3% of milk (as casein calcium salt). Casein can be fractionated into simpler proteins designated as a, 3, y, and k [37]. The amino acid content of casein is similar to... 

Cadmium carbonate Cadmium chloride Cadmium sulfide Calcium acetate Calcium bromide Calcium caseinate Calcium gluconate Calcium hypochloride Calcium lactate Calcium oxide Calcium saccharate Calcium silicate Calcium stearate Calcium sulfate... 

While more research is necessary to define the precise mechanism(s) involved in the cariostatic effects of cheese, there is ample evidence to support the consumption of cheese at the end of a meal as an anticaries measure (Herod, 1991). Gedalia et al (1992) consider the most plausible mechanism for the protective effect of cheese to be related to the mineralization potential of casein-calcium phosphate of cheese and to the stimulation of saliva flow induced by its texture and/or flavor. 

Synonyms Casein, calcium salt Casseins, calcium complexes... 

Casein, calcium salt. See Calcium caseinate Casein hydrolysate. See Hydrolyzed casein CasiNK RVB4E. See Casein Casein, potassium salt. See Potassium caseinate... 

Acrylic acid/acrylamide copolymer Albumen Aminopropyltrimethoxysilane Ammonium lignosulfonate Arachidyl propionate 1,2-Butylene carbonate Calcium caseinate Calcium lignosulfonate Calcium stearate Ceteareth-11... 

Black currant (Ribes nigrum) extract Black haw (Viburnum prunifolium) bark extract Black locust (Robinia pseudacacia) extract Borage (Borago officinalis) seed oil Buckbean (Menyanthes trifoliata) extract Buckthorn (Frangula alnus) extract Burdock (Arctium lappa) extract Butoxyethyl nicotinate Buttermilk powder Butyl octyl benzoate Butyl octyl salicylate Caffeine Caffeine benzoate Calcium caseinate Calcium tartrate Calf blood extract Carboxyethyl aminobutyric acid Cascara (Rhamnus purshiana) extract Cephalins Cetyl PPG-2 isodeceth-7 carboxylate Chimyl alcohol Chlorella ferment Cholesteryl/behenyl/octyidodecyl lauroyl glutamate Cholesteryl chloride Cholesteryl dichlorobenzoate Citrulline Clary (Salvia sclarea) extract Cobalt chloride (ous)... 

Ammonium caseinate Atrasein 115 9005-43-0 Calcium caseinate Calcium Caseinate R Calcium Caseinate S CC-901 CC-9021 CC-903 9005-46-3... 

Milk can be described in terms of three phases (1) fat globules, 1000-100,000 A diameter which contain most of the lipids present (2) casein micelles, 400-2800 A diameter, the principal constituents of which are calcium caseinate, calcium phosphate and water (3) milk serum, which is a slightly opalescent aqueous solution of various components which include globular proteins and lipoproteins (Figure 12.7). 

Cheese is produced from whole milk by the action of rennet, and contains nearly all the nutrients present initially. The resulting curd contains fat, calcium caseinate, calcium phosphate and most of the vitamins originally present in the milk. A comparatively small proportion of the protein, lipid, calcinm and phosphorus nutrients is lost in the discarded whey. 

Calcium caseinate Calcium Caseinate R Calcium Caseinate S 9005-46-3... 

---