Typical dose
Commonly used in protein supplements at doses of...
Rating
0.0/5
Oral
Oral safety: low
About this supplement
Calcium caseinate is a slow-digesting milk protein derived from casein, the primary protein in cow's milk. It is produced by treating casein with calcium hydroxide, resulting in a calcium-bound form that is more soluble and dispersible in water than acid casein. This form is characterized by its sustained release of amino acids into the bloodstream over several hours, making it a popular protein source for prolonged muscle protein synthesis and satiety. It is commonly used in nutritional supplements, medical foods, and food manufacturing as a high-quality protein and calcium fortifier.
How much to take
- Typical amount
- Commonly used in protein supplements at doses of 20-40 grams per serving, often consumed between meals or before bedtime. As a food ingredient, usage levels vary by application.
- Suggested range
- 20-40 g per serving, 1-2 times daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
- Daytime Energy & Stamina Recovery
- Fatigue & Low Energy Recovery
- Muscle Building & Strength Recovery
- Exercise Recovery & Muscle Soreness Recovery
- Joint Mobility & Stiffness Recovery
- Joint Comfort After Activity Recovery
- Topical Muscle & Joint Comfort Recovery
- Blood Pressure Wellness Longevity
- Circulation & Vascular Comfort Longevity
- Bone Density & Strength Longevity
- Healthy Aging & Cellular Vitality Longevity
- Sun Protection & Photoaging Care Longevity
- Muscle Recovery & Growth
- Extended Period Nutrition
- Appetite Management
Other forms of Calcium
Compare absorption and active amounts with sibling forms:
Calcium
Calcium 2-aminoethylphosphate
Calcium acetate
Calcium alpha-ketoglutarate
Calcium alpha-ketoisocaproate
Calcium Arginine alpha-ketoisocaproate
Calcium Ascorbate
Calcium Beta-Hydroxybutyrate
Calcium Bisphosphonate
Calcium borate
Calcium borogluconate
Calcium Carbonate
Calcium Citrate
Calcium Citrate (anhydrous)
Highly bioavailable calcium form; does not require stomach acid for absorption.
Calcium Citrate Malate
Highly absorbable calcium source; often used in fortified foods.
Calcium Citrate Tetrahydrate
Highly bioavailable calcium form; does not require stomach acid for absorption.
Calcium d-Glucarate
Calcium Folinate
Calcium Formate
Calcium fructate
Calcium Fructo-Oligosaccharides
Calcium Fructoborate
Calcium fructopyranose borate
Calcium Glycerol Gluconate
Calcium hydroxycitrate
Calcium hydroxyisopcaproate
Calcium hydroxymethylbutyrate
Calcium Iodide
Calcium leucine alpha-ketoisocaproate
Calcium Magnesium Butyrate
Calcium Magnesium Citrate
Calcium magnesium phytate
calcium Octanoate
Calcium Oligofructose
Calcium Palmitate
Calcium pangamate
Calcium Phosphate
Calcium phytate
Calcium Potassium Phosphate Citrate
Calcium pyruvate
Calcium Silicate
Calcium Stearate
Calcium sulfide
Calcium tartrate
Potassium Caseinate
Slow-digesting milk protein; often used in shakes and medical foods.
Sodium Caseinate
Slow-digesting milk protein; common in meal replacements and medical nutrition.
Technical details â–¼
Chemical ID (CAS)
9005-43-0
Physical properties
Typically a fine, white to off-white powder. It is dispersible and soluble in water, forming a colloidal suspension. It has a mild, milky flavor and is relatively heat-stable. Its solubility in neutral to alkaline conditions distinguishes it from acid casein.
How it’s made
Produced by adding calcium hydroxide (or another calcium salt) to acid-precipitated casein curd. The casein, which is insoluble at its isoelectric point (pH ~4.6), reacts with the calcium to form a soluble calcium caseinate complex. The resulting solution is then spray-dried to create a stable powder.