Milk Proteins

Caseinates are obtained from acid casein, which is insoluble. The transformation of these caseins into caseinates allows them to be used in various applications thanks to functionalities such as emulsification, or the contribution of more viscosity… They are also very interesting at the nutritional level since they provide proteins and minerals.
There are many types of caseinates, each with a specific use in a given matrix.

Whey proteins are derived from serum and represent 20% of total milk proteins. They remain in suspension during the precipitation of caseins to produce a “soft” whey.

Whey proteins, commonly called WPC (whey protein concentrate) or WPI (whey protein isolate) depending on their protein content, are particularly interesting from a nutritional and functional point of view: gel formation, emulsifying properties….

Casein is the major protein in milk, accounting for 80% of the total protein in cow’s milk, and has many nutritional and functional benefits. Like serum proteins, casein is a source of essential amino acids that the body needs for growth and repair. But casein’s greatest strength is its slow and steady release into the body. Casein has the ability to supply your bloodstream with amino acids for several hours.
By this capacity, it favours recovery after effort, muscle reconstruction, improves sleep, has an appetite-suppressant effect…