One of the most effective calcium absorption factors–casein

Casein is the main protein in mammals including cows, sheep and human milk. The protein of milk is mainly casein, and human milk is mainly albumin. Casein is a large, hard, dense, curd that is extremely difficult to digest and break down.

Casein is the protein with the highest content in milk. It prevents dental caries, prevents osteoporosis and rickets, promotes in vitro fertilization of animals, regulates blood pressure, treats iron deficiency anemia, magnesium deficiency neuritis and many other physiological effects, especially it promotes constant elements (Ca, Mg) and trace elements (Fe, Zn, Cu, Cr, Ni, Co, Mn, Se) The efficient absorption of functional characteristics makes it has the reputation of “mineral carrier”, it can be with metal ions, especially calcium Ion bonding to form a soluble complex effectively prevents calcium from forming a precipitate in the neutral or slightly alkaline environment of the small intestine, and also allows calcium to be absorbed by intestinal wall cells without the participation of VD, so CPPs are the most One of the effective calcium absorption promoting factors, its discovery provides a new method for the development of calcium supplement products. CPPs have been recognized as the most active and active peptides that have the most extensive and in-depth research at home and abroad, have a wide range of applications, and are of great value for development.

Casein is mainly used in the food industry as a nutrient fortifier for solid foods. It is also used as a thickening and emulsifying stabilizer in food processing. It can also be used as a binder, filler and carrier. Casein is especially suitable for foods such as cheese, ice cream (0.3% ~ 0.7%), meat products (such as ham, sausage, 1% ~ 3%) and aquatic meat products; fortified bread and biscuits with 5% addition In protein; 3% in mayonnaise. Because casein is the most complete protein, it can also be combined with cereal products to make high-protein cereal products, aged foods, infant foods, and diabetes foods.