Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with potassium prior to proceeding to spray drying.
The potassium intake by the potassium caseinate makes it a particularly interesting ingredient for its nutritional properties. Potassium is an essential mineral that ensures the proper functioning of cells, maintaining the ionic balance between the inside and outside of cells. Potassium is involved in the synthesis of proteins and carbohydrates. It ensures the proper transmission and distribution of nerve impulses. Potassium caseinates are used in clinical and infant nutrition. There is also a great interest for them in sport nutrition. Potassium can limit the onset of cramps and other muscle pains related to physical exertion.