Casein is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow’s milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Casein?
Edible Casein is a protein powder without crystallinity and hygroscopicity, it dissolves at 0.8-1.2% in water under normal temperature. It dissolves in diluted alkali solution easily. Edible Casein is a pure natural creamy food ingredient with high protein which is made from natural yak dry milk curd by Hi-Tech bio-engineering. It is a major component of cheese as an additive and binder.
Possible Side Effects of Casein
Casein is generally considered a safe ingredient. Common side effects of casein include ingestion or heart burn, bloating, allergic reactions or bad aftertaste. Protein supplements such as casein are also contraindicated for those with kidney of liver disease, as they need to be mindful of restricting their protein intake.
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Casein is considered safe by FDA.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Casein populations. Better consult to your doctor if you would like to intake Casein.
1. Effects of hydrolysed casein, intact casein and intact whey protein on energy expenditure and appetite regulation: a randomised, controlled, cross-over study. [Br J Nutr. 2014 Sep 5] Author: Bendtsen LQ, Lorenzen JK, Gomes S, Liaset B, Holst JJ, Ritz C, Reitelseder S, Sjödin A, Astrup A.
2. Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology. [J Food Sci Technol. 2014 Sep] Author: Sadeghi M, Madadlou A, Khosrowshahi A, Mohammadifar M.
3. Development of casein microgels from cross-linking of casein micelles by genipin. [Langmuir. 2014 Sep 2] Author: Silva NF, Saint-Jalmes A, de Carvalho AF, Gaucheron F.