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Casein protein is a family of related phosphoproteins commonly found in mammalian milk, making up about 80% of the proteins in cow's milk. It is a slow-digesting protein that forms a gel or curd in the stomach, which leads to a gradual release of amino acids into the bloodstream. This property makes casein protein particularly useful in various nutritional applications, including dietary supplements and food products.
| Source | Milk, primarily from cows |
| Protein content | Typically 70-90% protein by weight |
| Form | Powder or liquid |
| Solubility | Low solubility in cold water |
| Amino acid profile | Rich in essential amino acids, particularly glutamine |
When selecting casein protein, buyers should consider the protein content and purity levels, as these can vary significantly among suppliers. It is also important to specify the desired form, whether powder or liquid, and any specific processing requirements. Certifications such as food safety standards or organic certifications may also be relevant depending on the intended use. Quantity requirements should be clearly communicated to ensure accurate pricing and availability.
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It is commonly used in nutritional supplements, sports nutrition, and food products.
Yes, casein protein is derived from milk, making it suitable for vegetarians.
Casein digests slowly, while whey digests quickly, leading to different uses in nutrition.
Some individuals may be allergic to casein, especially those with milk allergies.
The shelf life can vary, but it is generally around 2 years when stored properly.
It should be kept in a cool, dry place, away from direct sunlight.