Ingredia Dairy Experts - Casein point

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Ingredia's micellar caseins are used in high-protein beverages and can be found in milk. The difference with a total milk protein is its casein content. In fact, a milk protein's constituent ratio is 80:20 (micellar casein to whey), whereas micellar caseins have 92:8. This difference in composition gives them distinct functional and nutritional benefits. Micellar caseins also make it possible to attain a pleasant milky taste.

However, it is important not to confuse micellar caseins with caseinate. Micellar caseins are the result of a nondenaturing mechanical process - membrane filtration - unlike caseinates, which come from a denaturing chemical process. This gives micellar caseins unique properties, making them great for nutrition markets. They're rich in micellar calcium to improve bone density and health, contain branched-chain amino acids - including leucine - to optimise muscle synthesis and have slow-absorption proteins.

Several scientific studies have analysed the digestion rates of milk proteins. The main difference between micellar caseins and whey protein is the digestion speed; the latter are absorbed in about two hours, whereas micellar caseins take seven hours to be digested, thereby enhancing muscle recovery.

With their functional properties, micellar caseins are in a lot of products, such as powdered protein drinks and ready-to-drink (RTD) beverages.

Micellar caseins' heat treatment stability allows the formulation of heat-stable RTD beverages, making them convenient to carry around and drink at any time.

Prodiet fluid, a native protein, comes from fresh milk collected by French farms in Ingredia's cooperative. It is extracted with a non-denaturing filtration process to preserve all of its functional and nutritional properties. More precisely, this protein is a micellar casein, meaning it contains higher levels of casein than the protein originally found in milk. Prodiet fluid makes it possible to have high protein content in beverages, while maintaining good fluidity and a great taste. It can therefore be used in various products for everything from sports to diets and clinical nutrition.

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51 av F. Lobbedez - CS 60946 62033 Arras
France
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Contact: Ingredia Dairy Experts
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