Milk proteins

Milk proteins (CAS 91053-68-8), also marketed as casein hydrolysate, are derived from bovine milk and comprise a complex mixture of caseins and whey proteins. They function as nutritional protein sources and texturizers.

These substances act as film-forming agents across food, pharmaceutical, and personal care manufacturing. In food and beverage production, they are used to improve texture, water retention, and protein content.

They are essential in dairy analogs, processed meats, and sports nutrition products. Casein hydrolysate form is specifically used in infant formula, clinical nutrition, and hypoallergenic dietary products.

These applications are vital where pre-digested protein fractions are required. In pharmaceutical tablet and capsule manufacturing, they serve as binders and protein-based excipients in nutritional supplement formulations.

Personal care formulators incorporate these ingredients into hair conditioning treatments and skin moisturizing products. Their film-forming capacity supports moisture retention on the substrate effectively.

The materials are supplied as spray-dried powders and are available in both intact and hydrolyzed forms. Standard grades include food-grade and FCC-compliant specifications for various industrial needs.

Pharmaceutical-grade material is available for clinical and supplement applications. Protein content concentrations typically range from standard milk protein concentrates to high-purity isolates depending on the use.