| Type of Protein |
Dairy - Caseins |
| Protein name |
Alpha-casein |
| Companies producing this protein |
Made in combination with other caseins (see general casein companies) |
| Function (dairy alternative, colorant, texture, taste...) |
Dairy alternative (Chezan et al., 2025)
|
| Target application (cheese, infant formula, meat...) |
Cheese, milk, yogurt & other dairy products (Chezan et al., 2025)
|
| Purity requirement/purification values |
Has been isolated at >90% purity in a patent (Lanquar et al., 2024)
|
| Techno-functional properties |
Improves viscosity, structure and texture. Gelling emulsifying and foaming properties (Broyard & Gaucheron, 2015)
|
| Nutritional properties |
Binds metal ions, facilitating the absorption of essential nutrients, and is the precursor of bioactive peptides that regulate important physiological functions (Knychala et al., 2024)
|
| Advantages |
Their techno-functional properties make caseins perfect for animal-free cheese production (Hettinga & Bijl, 2022).
|
| Challenges/risk factors |
|