Case studies
More information
Definition: Casein is a milk protein.
Related topic: Read about CSIRO Food and Nutritional Sciences' expertise in extracting and separating bioactive ingredients from food processing streams
Our collaborator: Bonlac Foods
Development of Recaldent™
Recaldent™ is an ingredient derived from casein, part of the protein found in cow's milk. Its technical name is casein phosphopeptides-amorphous calcium phosphate. Recaldent™ works to safely strengthen teeth by delivering calcium and phosphate (the building blocks of tooth enamel) in a unique soluble form to help remineralise the enamel.
CSIRO Food and Nutritional Sciences' researchers and engineers optimised a pilot-scale process for isolating casein phosphopeptides. The researchers successfully transferred the technology to Bonlac Foods. Our chemists and engineers then worked closely with Bonlac Foods personnel to successfully scale up and commercialise the technology.
The technology and Recaldent™ ingredient are now marketed internationally by Cadbury.
Left: Chewing gum containing Recaldent™ to promote oral health