Casein has no net ionic charge, of the element calcium. It has a
number of interesting
properties that make it useful in
foods and cooking. Many
people believe proteins are
healthier if consumed when not
denatured – one of the major
lines of reasoning used in
supporting a raw food diet. Denaturing occurs when a
protein loses its inherent
structure, due to high heat or
acid for example, at which
point it no longer acts in the
ordinary manner. Casein, because of its structure, is not
susceptible to denaturing. Casein is a protein that is found
in milk and used independently
in many foods as a binding
agent. Technically, it is part of
a group called phosphoproteins, collections of proteins bound to
something containing
phosphoric acid. Casein may
also be called caseinogen, particularly in European foods.
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Trade Leads Directory -> All Trade Leads -> Food -> Health Food -> Casein
