Benefits of Rennet
Rennet, an enzyme derived from animal bones and other animals’ skin (rennetic acid) acts as a proteinase, acting on protein to produce new keratin. The rennet casein (also known as genetic acid) is a phosphoprotein (protein folded) group resulting from the protein coagulation of the milk. The milk that comes from cows contains rennet. Rennet may be partially digested when ingested. This leads to the digestion of some of the proteins, including lactose and galactose.
Normally, rennet casein has a gelatinous, waxy or emulsion texture. Rennet is mainly used for food (such as cheese), but also used for topical applications (such as in face washer-cloths and some types of shampoo). Rennet can be extracted from various parts of the animal. Milk from calves, goats, and oxen is primarily used for oral consumption, whereas milk from chickens and swine is mainly used for topical application.
In the manufacture of rennet casein, rennet is not completely separated from casein. When rennet casein powder is made from the powder, it becomes rennet powder-based or whey powder-based. Because of its complex manufacturing process, rennet casein powder is quite pricey. Some manufacturers opt to make rennet casein powder from partly refined milk, which would cut down on manufacturing costs.
Common uses of rennet casein are for the treatment of rheumatoid arthritis, osteoarthritis, gastritis, allergic diseases, kidney stones, oral chelators, and the treatment of gastric reflux. Because of its acidic taste, rennet casein has been used as an amendment to wine to impart a less acidic taste to it. A less acidic flavor is desirable for people with cheilitis (chewing lips) who want to avoid certain medications that might cause an unpleasant taste to their mouth. Acidic flavor may also be desirable for people who are lactose intolerant, as some milk products may have a milky taste.
The molecular size of rennet casein makes it highly hydrophilic (water-binding) and this property contributes to its physiological and biochemical properties. At room temperature, rennet casein has a high protein content and at higher temperatures it becomes a low protein casein. Due to its water-binding properties, rennet casein has good emulsifying properties. It can form cross-links and is considered to be a versatile protein suitable for preparing small molecule drugs. It is also useful for treating fungal infections such as candida, yeasts and molds and can be used as a probiotic when added to yogurt.
Rennet is available in four basic forms which include: Casein, lactalbumen, hydrolysate and serum. Rennet comes in three grades and these names are based on the manufacturing processes used to create them. Low-grade casein uses a combination of rennet and water while medium grade uses a mixture of the two. High-grade casein contains no water and uses a combination of casein and glucose. When looking for high protein whey, look for the brand with the highest levels of hydrolysate.
