Start here (internal links): Boilie School Hub • Casein Powders Guide • Fixing Milk-Protein Dough Problems • Caseinate Buoyancy & Sink Control
Direct Answer
Caseinates (sodium and calcium caseinate) are functional dairy powders. In practical boilie making they affect paste feel, cohesion, and how a bait “skins up”. The mistake is pushing them too high without structure control—then the bait gets soft, light, or inconsistent.
Quick Start
- For many anglers, calcium caseinate is the easier “controlled” choice in bottom baits.
- Sodium caseinate can feel stronger in the paste—use it with discipline.
- Caseinates usually work best when paired with acid or rennet casein to control water time.
Step-by-step: Using Caseinates Without Creating Problems
Step 1) Decide the bait type
- Bottom baits: keep caseinates sensible and structure-controlled.
- Hookbaits (wafters/pop-ups): caseinates can be used more aggressively, but that’s a separate hookbait build topic.
Step 2) Start low and test paste behavior
Start with a modest inclusion, roll a small test batch, and watch for: stickiness, rubbery feel, and whether the paste rests and tightens properly.
Step 3) Pair with structure
If the bait softens too quickly or feels “too light,” don’t keep adding caseinate. Add structure control (acid/rennet casein) and re-test water time.
Sodium vs Calcium: Practical Differences
- Sodium caseinate: can feel very “functional” in paste; easy to overdo; often best used in tighter, tested ranges.
- Calcium caseinate: often feels more controlled; still requires structure pairing for bottom baits.
Common Mistakes
- Pushing caseinates high and then trying to fix softness with excessive boil time
- Using flavored caseinate products
- Changing three ingredients at once and not knowing what caused the result
Michigan Notes
Warm summer water plus bluegill pecking exposes soft baits quickly. If your bottom baits don’t last, it’s usually a structure and process problem—caseinates alone won’t solve it.
FAQ
Can I use both sodium and calcium caseinate?
Yes. Many blends use both, but start with one and learn it first.
Why does my dough feel rubbery?
Too much functional dairy, not enough structure balance, or inconsistent hydration/rest. Back down and re-test.
