INGREDIENTS

Acid Casein for Emulsification, Binding, and Film Formation

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A versatile milk protein for nutrition and specialised technical applications.

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Acid Casein is produced by precipitating casein from skim milk using acid, followed by washing and drying. With very low fat and lactose, it delivers ~90% protein in a pure, slow-digesting form. Acid Casein is widely used in nutritional powders, protein fortification, and as a base for derivatives like caseinates and hydrolysates. Beyond food, it is also valued in industrial applications such as adhesives and coatings due to its emulsifying and film-forming properties.

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KEY BENEFITS

Making the Difference

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High protein (~90% dry basis) with minimal lactose

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Low fat, bland taste

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Slow-digesting protein

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Suitable for hydrolysis and technical conversions

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Used in both nutrition and non-food applications

Tech Specs
Tech Specs

Specifications at a glance

(Spec sheet shared via email upon request)

  • Protein Min: ~90% (dry basis)
  • Allergen: Contains Milk
Special Status: Vegetarian | HALAL | Kosher
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APPLICATIONS

Solving Everyday Challenges

Powdered blends for balanced nutrition
Nutritional powders

Nutritional powders

Adds body, sheen, and smooth coating texture
Batter coatings and sauces

Batter coatings and sauces

Process of deriving milk proteins
Caseinate production

Caseinate production

Materials for covering and bonding surfaces
Coatings and adhesives

Coatings and adhesives

FAQs

In case you were wondering

Yes, it contains all essential amino acids.

It is typically used as an ingredient or processed into caseinates or hydrolysates.
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