Precaseinates are prepared by a dry route by merely dry mixing acidic casein and a compound with a basic reaction which may be in the solid state or in the gaseous state. When placed in aqueous solution, the precaseinates behave like the corresponding caseinates with comparable functional and organoleptic properties. The precaseinates obtained may be employed like the corresponding caseinates, in particular in meat emulsions. On extrusion, they result in granulates used as ingredients of confectionery products or snacks or else as components for supplementing dietary products with oligoelements.
