酪蛋白 Casein
A 1 B 1 U 1
適應症與證據等級
法規與權威立場 (L4)
L4a · US FDA
立場：supportive
GRAS — 21 CFR 182.90; technical effects: EMULSIFIER OR EMULSIFIER SALT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FORMULATION AID, NUTRIENT SUPPLEMENT, PROCESSING AID, STABILIZER OR THICKENER, SURFACE-FINISHING AGENT, TEXTURIZER
來源 ↗ L4b · EU EFSA
立場：supportive
L4c · UK NHS
立場：not_addressed
L4e · WHO
立場：supportive
Codex Standard for Follow-up Formula (CXS 156-1987): protein quality shall not be less than 85% of that of casein; minimum protein 3.0 g per 100 kcal of nutritional quality equivalent to casein. PDCAAS methodology (FAO/WHO 1991): casein scores 1.0 (maximum), adopted as reference benchmark for protein quality evaluation.
來源 ↗ 市場與行銷 (L10)
L10a · TW Market Channels
ON金牌酪蛋白NT$2,099
L10b · TW Legal Identity (TFDA)
第（八）類營養添加劑：乾酪素鈣（酪蛋白鈣）
L10c · TW Community (PTT/Dcard/Mobile01)
蛋白質的攝取不是網遊每天刷新