Caseinates are used as texturizers in ice cream, ice milk, sherbet, and frozen custard.  They are also used as binders or extenders in some lunchmeats and soups and as a clarifying agent in wine.

Casein is a nutritive protein source found in many “protein” powders. Many people are allergic to milk and specifically to the casein molecule and therefore should avoid foods with added caseinates.

Casein is essentially nontoxic and is on the GRAS list.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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