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Acid casein is a type of casein protein derived from milk, produced through the acidification of milk to precipitate the protein. It is a white, odorless powder that is rich in essential amino acids and is known for its excellent emulsifying and thickening properties. Acid casein is typically used in various food applications, including cheese production, protein supplements, and as a food additive for improving texture and nutritional content.
| Protein content | Minimum 90% on a dry basis |
| Moisture content | Maximum 5% |
| Fat content | Typically less than 1% |
| pH level | 4.6 to 5.2 |
| Solubility | Insoluble in water |
When selecting acid casein, buyers should consider the protein content, moisture levels, and intended use in their formulations. It is important to specify the desired pH level and any necessary certifications for food safety. Quantities can vary based on production needs, so buyers should communicate their volume requirements when requesting a quote.
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It is commonly used in cheese production, protein supplements, and as a food additive.
Yes, acid casein is derived from milk and is suitable for vegetarians.
It should be stored in a cool, dry place, away from moisture and direct sunlight.
Typically, it has a shelf life of 12 to 24 months when stored properly.
Yes, it is gluten-free and can be used in gluten-free formulations.
It contains very low levels of lactose, making it suitable for some lactose-intolerant individuals.