Casein CAS#9000-71-9

Casein, CAS#9000‑71‑9, is a high‑molecular‑weight phosphoprotein isolated from bovine milk. In its natural state, casein self‑assembles into three‑dimensional colloidal supramolecular micelles, presenting stable colloidal dispersion characteristics within aqueous systems.

Four primary genetic variants constitute the casein complex, accounting for roughly 80 % of the total protein content in bovine milk, namely α‑s1 casein, α‑s2 casein, β‑casein, and κ‑casein. Each subtype brings distinct functional properties: κ‑casein contributes micelle surface stability, while α‑s1‑, α‑s2‑ and β‑casein support internal micelle structure and mineral‑binding capacity.

As an amphiphilic protein molecule, casein carries both hydrophilic polar groups and hydrophobic non‑polar segments on its polypeptide chains. This amphiphilic nature enables it to exhibit excellent emulsifying, foaming, water‑binding and film‑forming performance across different processing conditions.

It is regarded as the key protective functional component in milk. Apart from serving as a natural source of amino acids and bound minerals such as calcium and phosphorus, casein can protect sensitive nutrients and stabilize the whole milk colloidal system against external physical‑chemical disturbances.

Commercially available bovine‑milk casein (Hammarsten grade, carbohydrate‑ and fatty‑acid‑free) appears as fine yellow powder. It is widely applied in food processing, nutritional supplements, biochemical research, adhesive formulations and coating industries. Depending on pH, temperature and salt concentration, casein shows variable solubility and aggregation behaviours, which can be adjusted to match diverse processing requirements.

Our standard minimum order quantity is 1 FCL (Full Container Load) for bulk drum‑packed shipments.

Safety Information

Safety Statements	24/25
WGK Germany	3
RTECS	FI3519500
F	10-21
TSCA	TSCA listed
HS Code	35011000
Storage Class	11 - Combustible Solids