Description

Casein is a family of related phosphoproteins, primarily derived from milk, that serves as a fundamental protein source and functional ingredient. Its unique ability to form gels, bind water, and act as an emulsifier makes it indispensable for creating specific textures and stabilizing formulations. This high-quality protein is essential for manufacturers in the food, nutritional, pharmaceutical, and technical industries seeking reliable, multi-functional raw materials.

Application

• Food & Beverage: Key protein fortifier in sports nutrition, meal replacements, and clinical nutrition; used as a binder and texturizer in processed meats, cheese analogs, and baked goods.
• Pharmaceutical & Nutraceuticals: Acts as a slow-release carrier matrix in tablet formulations and a core component in protein-based dietary supplements.
• Technical & Industrial: Serves as a binder in water-based paints, coatings, and adhesives; used in the manufacture of specialty papers and textiles.
• Cosmetics & Personal Care: Functions as a conditioning and film-forming agent in hair care products and skin creams.

Basic Information

Product Name	Casein
CAS No.	9000-71-9
Molecular Formula	N/A (Protein Mixture)
Molecular Weight	N/A (Variable)
Synonyms	Milk Casein; Casein Protein; Acid Casein; Rennet Casein; Sodium Caseinate; Calcium Caseinate; Caseinogen; Milk Protein Concentrate (MPC)
EINECS	232-555-1

Quality Control

Our Casein is produced and tested under strict quality management systems to ensure batch-to-batch consistency and purity. We offer grades compliant with relevant standards, including Food Chemical Codex (FCC) and specifications for technical applications. A comprehensive Certificate of Analysis (COA) detailing purity, microbiological limits, and physical parameters is provided with every shipment.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry, and well-ventilated area at controlled room temperature (15-25°C). This product is hygroscopic (moisture-sensitive); the container must be kept tightly sealed after opening to prevent caking and degradation.

Specification

Item	Specification
Appearance	White to pale yellow powder
Identification (IR)	Conforms
Protein Content (N x 6.38)	≥ 90.0 %
Loss on Drying	≤ 12.0 %
Ash Content	≤ 2.2 %
Fat Content	≤ 2.0 %
pH (10% suspension)	6.0 - 7.5
Microbiological Total Plate Count	≤ 10,000 cfu/g

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.