Edible Casein, CAS# 9000-71-9, is a family of related phosphoproteins (αS1, αS2, β, κ) manufactured through extraction from milk, available as Creamy Powder. Casein is widely used as nutritional supplements. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries with E number E469.
Casein is a common allergen.
As Casein is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Casein for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Casein could have any negative effects on these vulnerable groups. It should be safe to use Casein in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Casein for long period in food for newborns or pregnant.
Though Casein is not on FDA's GRAS exemption list, it's still widely accepted as safe food additive in many countries including USA with specific limit on dosage.
No breaking news or public health crises reported about Casein reported up to now.
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1. Effects of hydrolysed casein, intact casein and intact whey protein on energy expenditure and appetite regulation: a randomised, controlled, cross-over study.
[Br J Nutr. 2014 Sep 5]
Author: Bendtsen LQ, Lorenzen JK, Gomes S, Liaset B, Holst JJ, Ritz C, Reitelseder S, Sjödin A, Astrup A.
2. Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology. [J Food Sci Technol. 2014 Sep]
Author: Sadeghi M, Madadlou A, Khosrowshahi A, Mohammadifar M.
3. Development of casein microgels from cross-linking of casein micelles by genipin. [Langmuir. 2014 Sep 2]
Author: Silva NF, Saint-Jalmes A, de Carvalho AF, Gaucheron F.