Casein

Casein (CAS 9000-71-9) is the primary milk protein, accounting for the majority of protein content in bovine milk. It functions as an emulsifier, film-former, and rheology modifier across food, pharmaceutical, and industrial applications.

Caseins are commercially extracted as acid casein or rennet casein, each suited to distinct processing requirements. In food manufacturing, it is used to improve texture, water-binding, and protein content in processed cheeses and meat analogues.

Nutritional supplements and sports nutrition products rely on it as a slow-digesting protein source. Its micellar structure supports sustained amino acid release, making it ideal for clinical nutrition and recovery formulations.

In personal care, it functions as a film-forming and conditioning agent in hair and skin formulations. Agricultural feed compounders incorporate it as a high-digestibility protein source in specialty animal nutrition products.

It is particularly effective in calf milk replacers and aquafeed due to its nutritional profile. The material is supplied as a dry powder in two principal commercial forms: acid casein and rennet casein.

Sodium caseinate and calcium caseinate are also available as soluble derivatives for specific applications. Standard grades include food-grade, FCC, and feed-grade specifications to meet diverse industry needs.

Pharmaceutical and nutritional grades are available with defined protein content and microbiological standards. These high-purity options ensure compliance with strict formulator requirements and safety protocols.