酪蛋白酸钙是一种喷雾干燥乳蛋白粉，表面经食品级单油酸甘油酯处理，在水中易于分散，形成稳定的胶体悬浮液，具有清淡的风味和优异的风味稳定性。作为一种天然离子型钙源，其钙离子与酪蛋白分子中丝氨酸残基上的磷酸基团形成稳定螯合结构，赋予它优异的生物利用率，进入人体后可直接被肠道高效吸收，无需额外搭配维生素D即可实现有效补钙。同时，该成分兼具增稠、增黏、乳化及起泡等多重食品功能特性，在食品体系中既能强化营养，又能改善质构，实现“补钙+调质”一体化，因此尤其适用于对风味敏感的配方中。
应用范围
①保健与制药领域：作为优质钙源及蛋白质补充剂，广泛用于钙片、口服液、蛋白粉等营养保健产品及药物制剂。
②食品加工行业：凭借出色的增稠、乳化和起泡能力，可灵活添加至营养强化饮料、再制奶酪、发酵酸奶、烘焙面包等产品中，在提升钙含量的同时优化口感与稳定性。
产品质控
| 参数 | 质控范围 | | 蛋白质（以干基计，N×6.38） | ≥ 94% | | 脂肪 | ≤ 2% | | 水分 | ≤ 5.5% | | 灰分 | ≤ 4.5% | | pH（5%溶液，20°C） | 6.8 – 7.5 | | 乳糖 | ≤ 0.2% | | 菌落总数 | ＜10000 CFU/g | | 大肠杆菌 | 未检出 | | 酵母菌和霉菌总数 | ＜100 CFU/g | | 金黄色葡萄球菌 | 未检出 | | 沙门氏菌 | 未检出 | | 李斯特菌 | 未检出 | | 焦粒 | A级 | | 可见异物 | 符合 | | 抑制剂残留 | 未检出 |
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Calcium caseinate is a spray-dried milk protein powder whose surface has been treated with food-grade glyceryl monooleate. It disperses readily in water to form a stable colloidal suspension, and exhibits a mild flavor with excellent flavor stability. As a natural ionic calcium source, its calcium ions form stable chelate structures with the phosphate groups on serine residues in casein molecules, endowing it with superior bioavailability. Once ingested, it can be directly and efficiently absorbed by the intestinal tract, enabling effective calcium supplementation without the need for additional vitamin D. At the same time, this ingredient possesses multiple food functional properties including thickening, viscosity building, emulsification, and foaming. In food systems, it not only fortifies nutrition but also improves texture, achieving an integrated "calcium supplementation + texture modulation" effect, making it particularly suitable for formulations with flavor sensitivity.
Application Scope
① Health care and pharmaceutical fields: As a high-quality calcium source and protein supplement, it is widely used in calcium tablets, oral liquids, protein powders, and other nutritional health products as well as pharmaceutical formulations.
② Food processing industry: Leveraging its outstanding thickening, emulsifying, and foaming capabilities, it can be flexibly added to nutritionally fortified beverages, processed cheese, fermented yogurt, baked bread, and other products, enhancing calcium content while optimizing mouthfeel and stability.
Product Quality Control
| Parameter | Specification Range |
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| Protein (dry basis, N×6.38) | ≥ 94% | | Fat | ≤ 2% | | Moisture | ≤ 5.5% | | Ash | ≤ 4.5% | | pH (5% solution, 20°C) | 6.8 – 7.5 | | Lactose | ≤ 0.2% | | Total Plate Count | < 10,000 CFU/g | | E. coli | Not detected | | Yeast & Mold Count | < 100 CFU/g | | Staphylococcus aureus | Not detected | | Salmonella | Not detected | | Listeria | Not detected | | Scorched Particles | Grade A | | Visible Extraneous Matter | Compliant | | Inhibitor Residues | Not detected |
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危险品化学品经营许可证（带存储）