Casein hydrolyzate

Casein hydrolyzate (CAS 65072-00-6), also marketed under the trade name N-Z Amine, is produced by enzymatic or acid hydrolysis of casein protein. This process yields a mixture of peptides and free amino acids.

It functions as a bioavailable nitrogen source and flavor contributor across food, pharmaceutical, and agricultural applications. In food manufacturing, it delivers savory, umami-forward flavor profiles to soups and sauces.

It is frequently used in seasonings and processed meat products where clean-label protein hydrolysates are specified. Pharmaceutical and nutraceutical formulators use it as a nitrogen source in culture media.

It also serves as a peptide ingredient in clinical nutrition products targeting protein supplementation. In animal feed and agricultural fermentation, it supports microbial growth as a readily metabolized nitrogen substrate.

It is used in fermentation broths and starter culture media. Infant formula and sports nutrition manufacturers source it as a partially hydrolyzed protein fraction to improve digestibility and reduce allergenicity.

Casein hydrolyzate is supplied as a cream to tan-colored powder, with particle size and solubility profiles varying by manufacturer. Standard grades include food-grade and pharmaceutical-grade specifications.

Select suppliers offer USP or FCC-compliant material. Degree of hydrolysis and nitrogen content are key specification parameters buyers should confirm when evaluating lots for fermentation use.

These parameters are also critical for clinical nutrition applications. Proper sourcing ensures the material meets the necessary requirements for high-performance industrial and nutritional formulations.