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High Quality 98% Casein 9000-71-9

Quick Details (View All)

Product TypeCasein TypeAdhesive Casein
Usecooking, Food, MEDICINE Certificationeec, Gap
ColorCreamy White AdditivesN/A
Brix (%)0.1 Purity (%)98
Max. Moisture (%)12 Fineness (%)50
Fat Content (%)2 Shelf Life18 Months
Weight (kg)25 Place of OriginUSA
Brand Nameqige Model Numberfood grade
High Quality 98% Casein 9000-71-9Luxury

Product Details

Casein is a family of related phosphoproteins. These proteins are commonly found in mammalian milk, comprising c. 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium, and phosphorus.

Casein contains a high number of proline residues, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles, called casein micelles, which show only limited resemblance with surfactant-type micelles in a sense that the hydrophilic parts reside at the surface and they are spherical. However, in sharp contrast to surfactant micelles, the interior of a casein micelle is highly hydrated. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. Any of several molecular models could account for the special conformation of casein in the micelles. One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of micro villosities of K-casein. Another model suggests the nucleus is formed by casein-interlinked fibrils. Finally, the most recent model proposes a double link among
the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up insoluble K-casein molecules.
Specification
Specification
Items
Standards
Protein
92% Min
Moisture
12% Max
Ash
2.0% Max
Fat
1.5% Max
Acidity
50°T Max
Viscosity
700-2000mPa.s
Insolubility
0.5ml/g Max
Total plate count
30000 CFU/g Max
Coliforms
Negative/0.1G
application
application
1. In health products and Pharmacal products, as a source of calcium and protein.
2. As a food additive in nutrition beverage, cheese, yogurt, bread, etc.
3. Fresh milk casein is the high-quality milk protein products produced by acid precipitation of the casein from fresh pasteurized skimmed milk, with the milky white, tasteless, non smelly granular solids. The product is insoluble in water and organic solvents widely used in the printing ink, peptone, leather, food and beverage industries
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