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 the leading rennet casein supplier worldwide with reliable lead times and global supply capability.
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 the leading rennet casein supplier worldwide with reliable lead times and global supply capability.
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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 must avoid this product
Combustible solid; fine airborne dust may form explosive mixtures in air
Strong oxidizing agents and strong acids to precipitate/damage the structure
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
Store in a cool, dark, dry place
+15°C to +25°C
Against moisture (hygroscopic), heat, and light
Low moisture content is crucial for stability; high moisture leads to microbial growth and clumping.
Avoid generating airborne dust during transfer & ensure good local exhaust ventilation