Casein CAS#9000-71-9
High Protein Content – Casein accounts for approximately 80% of the total protein in bovine milk, making it a major milk protein with significant nutritional value.
Phosphoprotein Structure – As a phosphoprotein, bovine milk casein has a distinctive molecular structure that supports its functional properties in various applications.
Amphiphilic Properties – Casein is an amphiphilic protein, combining hydrophilic and hydrophobic characteristics that contribute to its versatility in formulations and biological systems.
Colloidal Micelle Formation – Casein naturally forms three-dimensional colloidal supramolecular micelles, providing a distinctive structural organization within bovine milk.
Casein CAS#9000-71-9
Casein derived from bovine milk is a phosphoprotein that naturally forms three-dimensional colloidal supramolecular micelles. It accounts for approximately 80% of the total protein in bovine milk and consists primarily of four types: α-s1-casein, α-s2-casein, β-casein, and κ-casein.
Casein is considered a major protective constituent of milk and is an amphiphilic protein, possessing both hydrophilic and hydrophobic characteristics.
Casein Chemical Properties
| Melting point | 280 °C (dec.)(lit.) |
| density | 1.25 g/cm3 |
| refractive index | 1.57 |
| storage temp. | -20°C |
| solubility | H2O: insoluble, forms a cloudy suspension |
| form | purified powder |
| color | yellow to tan |
| Odor | Odorless |
| biological source | bovine milk (Hammarsten) |
| Water Solubility | SLIGHTLY SOLUBLE |
| Sensitive | Hygroscopic |
| Merck | 141883 |
| Dielectric constant | 6.1（Ambient） |
| Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. |
| Cosmetics Ingredients Functions | HAIR CONDITIONING |
| ANTISTATIC | |
| SKIN CONDITIONING | |
| Cosmetic Ingredient Review (CIR) | Casein (9000-71-9) |
| InChIKey | BECPQYXYKAMYBN-UHFFFAOYSA-N |
| EPA Substance Registry System | Caseins (9000-71-9) |
| Safety Statements | 24/25 |
| WGK Germany | 3 |
| RTECS | FI3519500 |
| F | 46316 |
| TSCA | TSCA listed |
| HS Code | 35011000 |
| Storage Class | 11 - Combustible Solids |
Product Application of Casein CAS#9000-71-9
Casein is the principal protein in milk and is commercially produced from skim milk by precipitation with lactic acid, hydrochloric acid, or sulfuric acid. It can also be produced using lactic acid-producing bacteria. Depending on the acid used for precipitation, casein is commonly classified as lactic acid casein, hydrochloric acid casein, or sulfuric acid casein.
Casein is primarily used in the form of casein salts, with sodium caseinate and calcium caseinate being the most common forms. Rennet casein is produced from skim milk through precipitation using a rennet-type enzyme.
Casein is widely used for protein fortification in cereals and bread, as well as in the production of processed and fabricated cheeses.
