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Acid Casein or Casein (acid) is the principal, non-heat-coagulable milk protein (a phosphoprotein) obtained by acid precipitation of skim milk, often at its isoelectric point (pH 4.6). Acid Casein's chemical character is defined by a complex polymeric structure rich in essential amino acids, making it a complete protein. Versatility stems from its molecular size: as the whole protein, it functions as a strong binder, emulsifier, and nutritional fortifier in food and industrial coatings. When subjected to acid hydrolysis (becoming Casein Hydrolysate, CAS 65072-00-6), it transforms into a highly soluble mixture of free amino acids and short peptides, which is utilised extensively in biochemistry and cell culture media as a high-purity nitrogen source. Known by Acid Precipitated Casein by Acid Casein supplier and Lactein by Acid Casein manufacturer. We are globally established nutraceutical suppliers, from sourcing to manufacturing scaling, through comprehensive regulatory documentation (CoA), manufacturing compliances, traceability, and consistent worldwide supply capabilities, ensuring reliable lead times and quality assurance across all grades.
Acid Casein or Casein (acid) is the principal, non-heat-coagulable milk protein (a phosphoprotein) obtained by acid precipitation of skim milk, often at its isoelectric point (pH 4.6). Acid Casein's chemical character is defined by a complex polymeric structure rich in essential amino acids, making it a complete protein. Versatility stems from its molecular size: as the whole protein, it functions as a strong binder, emulsifier, and nutritional fortifier in food and industrial coatings. When subjected to acid hydrolysis (becoming Casein Hydrolysate, CAS 65072-00-6), it transforms into a highly soluble mixture of free amino acids and short peptides, which is utilised extensively in biochemist...
Chemical Properties & Specifications
Nutritional bars, supplements, and infant formulas
Sauce flavor or highly bioavailable amino acid source
Water-resistant glues, coatings, and paper/board sizing
Nitrogen and amino acid source in bacterial culture media and fermentation - Growth Medium - Casamino Acids
Acid Casein is the whole, insoluble protein used for binding and general fortification. Casein Hydrolysate is the protein broken down into highly soluble amino acids and small peptides, used where high bioavailability, solubility, or a specific nutrient source (like in microbial media) is required.What is the key difference between Acid Casein (9000-71-9) and Casein Hydrolysate (65072-00-6)? Acid Casein is the whole, insoluble protein used for binding and general fortification. Casein Hydrolysate is the protein broken down into highly soluble amino acids and small peptides, used where high bioavailability, solubility, or a specific nutrient source (like in microbial media) is required.
Commonly sold as the raw powder (Acid Casein), or neutralized with alkali to create highly functional, soluble Caseinates (e.g., Sodium Caseinate) for beverages and processed foods.
Yes, as a milk derivative, it can be certified Kosher (Dairy) and Halal, provided the milk source and processing methods follow the guidelines of the certifying authorities.
Rich in most amino acids, and acid hydrolysis (as opposed to enzymatic hydrolysis) completely breaks it down into free amino acids (e.g., Casamino Acids), making it an excellent, defined nitrogen/amino acid source for complex or synthetic media.
Casein is a phosphoprotein. The phosphate groups allow it to bind calcium and form stable, spherical structures called casein micelles in milk, which are essential for its nutritional role and processing properties.
Generally, yes. Casein exhibits high heat stability compared to whey proteins, but its functionality in a formulation will depend on the overall pH and mineral content.
Yes export ready with Acid Casein coa along with regulatory compliances.
The Acid Casein MOQ is 2000 kgs for competitive price.
Price will be shared upon RFQ with procurement managers.
