Calcium Sodium Caseinate
Casein is a bioavailable, complete protein naturally present in milk. Calcium sodium caseinate is isolated from milk protein. Nonfat milk is first pasteurized, and casein and whey milk proteins are isolated by coagulation using a special process involving lactic acid–producing microorganisms and the natural enzyme, rennet. Whey protein (another milk protein) is removed, yielding a casein curd. The curd is mixed with calcium hydroxide and sodium hydroxide and then dried to produce calcium sodium caseinate.
Calcium sodium caseinate is used in protein-containing food products for its mild flavor, smooth “mouth feel”, and ease of mixing in powdered drinks. It is a great source of dairy protein, providing 91-92% of casein.