Functional protein powders created by precipitating proteins at their isoelectric point and then neutralizing the curd, typically into sodium or calcium salts. Caseinates, total milk proteinates, and soy proteinates dominate the category, prized for emulsification, water binding, foaming, and heat stability across dairy, bakery, meat, and beverage applications. The choice of cation tunes solubility and flavor: sodium versions dissolve readily while calcium versions suit fortification. Consistent protein content, low microbial counts, and good dispersibility define commercial quality. Spray-drying and agglomeration give the powders their free-flowing, instant-dispersing character.