Casein and caseinate are essential proteins found mainly in mammalian milk and are widely used to prepare functional foods. Casein is a very rich source of essential amino acids, with the only possible exception of cysteine. It is a protein that gives milk its white color. Cow's milk consists of around 80% casein protein. Moreover, casein is water-soluble, fast-drying, and has adhesive properties that make them ideal for a variety of industrial applications such as paints, plastics, adhesives, leather tanning, paper and cardboard coating, etc.
Casein
is the principal milk protein, and is available in four subtypes, such as
αs1-casein, αs2-casein, κ-casein, and β-casein. Casein and caseinate provides
the body with all amino acids necessary to help build muscle. Moreover, these
proteins may help reduce appetite and increase feelings of fullness.
Furthermore, casein and caseinate are often used in clinical studies because of
their significant nutrient content and high solubility and enzymatic digestion.
They have extended shelf-life and can last for months.
The
main difference between casein and caseinate is that casein is a protein
substance present in the animal and the vegetable kingdom found in milk or in
the seeds of leguminous plants while caseinate is a protein substance derived
from casein via the coagulation of milk protein. Casein products are widely
used in food and beverages, sports nutrition products, and protein supplements.
Moreover, casein and caseinate derivatives are used for clinical purposes as
they are a rich sources of essential amino acids. The global casein
and caseinate market is expected to grow at a stable rate.
Apart
from the food and beverage industry, casein and caseinate are also used in
other industrial applications. They are used as an emulsifier in plastic and
fiber, paint, cosmetics and personal, paper, and textile industry. Thus, there
is an increasing demand for them across the globe. For example, in June 2019,
New Culture, the U.S.-based startup, focused on developing cow cheese using a fermentation
process to create casein and not cow milk, announced that the company has
raised around US$ 3.5 million to complete its seed round financing.