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.
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.
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Food & Nutrition
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Nutraceutical Ingredients
Amino Acids & Proteins
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Chemical Properties & Specifications
Not classified as a hazardous substance
Allergen: Contains milk protein; individuals with milk allergies should avoid
Combustible solid; fine dust may form explosive mixtures in air
Strong oxidizing agents
Avoid generating dust, Use local exhaust ventilation
Used in nutritional bars, supplements, and infant formulas
Used as a sauce flavor or highly bioavailable amino acid source
Used in water-resistant glues, coatings, and paper/board sizing
Used as a nitrogen and amino acid source in bacterial culture media and fermentation - Growth Medium - Casamino Acids
Store in a cool, dry place
+15°C to +25°C
Moisture (it is hygroscopic), heat, and light
Damp/wet powder is susceptible to mold and bacterial growth