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Rennet Casein is a specialised milk phosphoprotein isolated from skim milk through enzymatic coagulation by rennet (a complex of enzymes, primarily chymosin), a process typically conducted near neutral pH. This precipitation method distinguishes r-casein from acid casein by preserving the natural calcium phosphate mineral matrix within the protein micelle structure. Rennet casein's distinctive chemical composition provides superior melt, elasticity, and binding capabilities, making it a functional cornerstone for structured food applications. The high retention of mineral content grants it superior thermoplasticity, a property foundational for its use in non-food polymer manufacturing. Commonly referred to as 'enzymatic casein', ‘plaque protein’ by rennet casein suppliers & manufacturers. 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.
Rennet Casein is a specialised milk phosphoprotein isolated from skim milk through enzymatic coagulation by rennet (a complex of enzymes, primarily chymosin), a process typically conducted near neutral pH. This precipitation method distinguishes r-casein from acid casein by preserving the natural calcium phosphate mineral matrix within the protein micelle structure. Rennet casein's distinctive chemical composition provides superior melt, elasticity, and binding capabilities, making it a functional cornerstone for structured food applications. The high retention of mineral content grants it superior thermoplasticity, a property foundational for its use in non-food polymer manufacturing. Comm...
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Food & Nutrition
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Nutraceutical Ingredients
Amino Acids & Proteins
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Chemical Properties & Specifications
Core ingredient of imitation mozzarella manufacturing, processed cheese, and cheese analogs due to its superior melt and stretch
Bakery and sports nutrition for its slow digestion rate
Key raw material for manufacturing bioplastics (e.g., Galalith) due to its excellent thermo-plastic properties
Glues and paper coatings where high binding strength is needed
Maintains structural integrity of proteins
Supports enzyme research by preventing oxidative damage
Protein sample preparation
Nucleic acid research like Northern/Southern blotting
Retains high mineral content, providing superior functional properties (melt, stretch, and shredability) necessary for imitation mozzarella and cheese analogs. Acid Casein lacks these melt characteristics and is generally used for its nutritional value or binding.
Yes, but requires stronger processing (hot solutions of polyphosphates or strong alkali) to solubilize the calcium phosphate complex before neutralization.
Enzymatic coagulation process (rennet) specifically cleaves the k-Casein stabilizing portion while retaining the inner calcium-phosphate colloidal complex, resulting in a curding mechanism that traps minerals. Acid precipitation (isoelectric point) dissolves this complex.
Ability to be molded and hardened (a property called thermo-plasticity) is unique among proteins and forms the basis for casein plastics (Galalith).
Naturally very low in sodium, often making it a preferred protein source over sodium-containing derivatives like Sodium Caseinate for certain dietary formulations.
Yes Rennet Casein is export ready with Rennet Casein coa attached with regulatory complainces.
The MOQ for Rennet Casein is 2000 kgs for competitive quotation.
