Caseins and Caseinates

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Caseins and caseinates are milk proteins with high molecular weight, known for their slow amino acid release and exceptional gel-forming capabilities. They are used where texture stability, structure, and water-binding properties are required. These ingredients are common in processed cheeses, sauces, protein beverages, sports supplements, and nutritional formulas for infants and the elderly. They offer creamy texture and prolonged satiety. Products in this category include acid casein - acid-precipitated for use in cheese making and baked goods requiring pH stability; rennet casein - rennet-coagulated, suitable for cheeses, supplements, and processed foods; and micellar casein concentrate - micellar form with mild taste and gel-forming ability, popular in yogurts, protein creams, and slow-release protein supplements. Casein-based ingredients offer structure, stability, and sustained protein delivery for modern formula design.