Casein Peptide (Hydrolyzed Casein Milk Protein)
Food
Code: 126033
Hydrolyzed casein (casein peptides) for quicker absorption and easier digestion; supports protein synthesis, satiety, and cardiovascular health.
Casein Peptide (Hydrolyzed Casein Milk Protein) hydrolyzed casein is a milk‑derived protein that has been partially broken down into smaller peptides for quicker absorption and easier digestion.
| Benefit | Typical study dose* | Key human findings | High-quality sources |
|---|---|---|---|
| 1 Protein anabolism / muscle support | Varies by study; see sources | Hydrolyzed casein can stimulate whole‑body protein synthesis in clinical settings, with effects comparable in some cases to hydrolyzed whey. | PubMed |
| 2 Cardiovascular / blood pressure | Long‑term daily intake; see study | Milk casein hydrolysate intake over time has been associated with attenuation of hypertension and improvements in cardiovascular risk markers. | ScienceDirect |
| 3 Satiety / appetite control | Varies by product; see sources | Casein supports fullness; hydrolyzed forms absorb faster yet peptides may still aid satiety and help reduce snacking. | Healthline |
| 4 Nutrient supply (EAAs & calcium) | Dietary use per label | Provides all essential amino acids; milk‑derived proteins are also associated with calcium intake supporting bone health. | Cleveland Clinic |
| 5 Digestive tolerability (general) | Formulation‑dependent | Hydrolysis produces smaller peptides that are typically easier to digest than intact proteins for some individuals. | Agrocomplex |
*Dosing varies by product and population; consult the specific formulation and study context.
Mechanistic highlights
- Bioactive peptides: Hydrolysis yields casein‑derived peptides (e.g., ACE‑inhibitory) that may contribute to cardiovascular benefits.
- Rapid amino acid delivery: Smaller peptides can be absorbed faster, supporting timely availability of leucine and other EAAs for muscle protein synthesis.
- Altered gastric behavior: Intact casein forms a stomach gel for slow release; hydrolyzed forms generally reduce this effect, speeding digestion.
Safety & practical use
- Usual supplemental range: Follow product label; intake depends on nutrition goals and total daily protein.
- Tolerability: Hydrolysates can taste bitter; some individuals may experience GI discomfort at higher intakes.
- Allergy: Contains milk protein (casein). Not suitable for those with milk protein allergy; lactose intolerance is a separate condition.
- Interactions: No specific drug interactions widely established; consult a healthcare professional if on medication.
- Populations needing oversight: Individuals with milk allergy, pregnant or nursing, or those with kidney disease should seek medical advice before use.
- Room (25-40C)
- 36 Months from manufacturing or testing date.
- › NOT contain Peanut
- 100mg - 5000mg
- 5000mg
- 100mg - 5000mg
- 5000mg
- Add into water phase. Avoid temperature above 60C.
- Avoid heat above 40C
- 4.00 - 6.50
- Soluble in Water
- -
| Test Name | Specification |
|---|---|
| Appearance | Milky White to Milky Yellow |
| Odor | The taste and smell of the product ,without peculiar smell |
| Form | Powder ,No Caking |
| Protein(dry basis) g/100g | ≥ 75.0 |
| Moisture g/100g | ≤10 |
| Fat g/100g | ≤5.0 |
| Pb mg/kg | ≤0.3 |
| Total Plate Count CFU/g | ≤1000 |
| Coliforms MPN/g | Negative |
| Molds CFU/g | ≤ 25 |
| Yeast CFU/g | ≤ 25 |
| *Salmonella | Negative |
| *Staphylococcus Aureus | Negative |
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