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Acid casein

What is Acid casein

Acid casein is a type of casein protein derived from milk through acid precipitation. It is created by adding an acid (commonly hydrochloric acid or sulfuric acid) to skimmed milk, which lowers the pH to around 4.6, causing casein to precipitate or coagulate. The coagulated casein is then separated from the liquid whey, washed, and dried to produce acid casein.

Unlike rennet casein (which is produced using enzymes), acid casein contains no residual calcium, making it non-reactive with certain salts. It is employed in food products such as processed cheeses and protein supplements, offering high nutritional value and functional properties like emulsification, thickening, and water-binding.

Acid casein is insoluble in water but can be modified (often through neutralization) to become soluble in alkali or salt solutions, which is helpful in industrial applications.

We represent

With total of 16,800 employees, 65 facilities spanning across the globe & revenue of $13.5B, Saputo, one of the top ten dairy processors in the world, produces, markets, and distributes a wide array of dairy products of the utmost quality, including cheese, fluid milk, extended shelf-life milk and cream products, cultured products, and dairy ingredients.

Saputo is a leading cheese manufacturer and fluid milk and cream processor in Canada, a leading dairy processor in Australia and the top dairy processor in Argentina. In the USA, Saputo ranks among the top three cheese producers and is one of the top producers of extended shelf-life and cultured dairy products. In the United Kingdom, Saputo is the leading manufacturer of branded cheese and dairy spreads. In addition to its dairy portfolio, Saputo produces, markets, and distributes a range of dairy alternative cheeses and beverages. Saputo products are sold in several countries under market-leading brands, as well as private label brands.

Saputo Inc. is a publicly traded company and its shares are listed on the Toronto Stock Exchange under the symbol “SAP”.More Info

KP Manish represents saputo present across : USA | Argentina | Australia | UK | Canada

Saputo is certified with : FSSC 22000 | Halal | Kosher | BRC | TGA | FDA | Red Tractor

Products offered are :Acid casein | Whey protein concentrate 35%, 80% | Lactose IP, Edible | Demineralised whey powder | Lactoferrin | Lactose edible | Goat WPC

Acid Casein Applications

Industry Application
Nutra Protein-Enriched Beverages, Protein Bars, Infant Formula
Food Processed Cheese, Puddings, Mousses, Yogurts and Fermented Milk, coffee whiteners, Bread, Cakes, Pastries, Cookies, egg-free pasta, gluten-free pasta, ice cream, frozen yogurt, Smoothies, Energy drinks

Benefits of Acid Casein

  • Slow-digesting for sustained amino acid release
  • Low in fat and lactose
  • Rich in essential amino acids
  • Enhances texture and moisture retention in foods
  • Good source of calcium and phosphorus
  • Provides smooth, creamy texture in dairy products
  • Ideal for protein fortification in foods

Specifications of Acid Casein

Specifications Value
Moisture Max. 12%
Protein 90%
Fat Max 2%

Top FAQs on Acid Casein

Casein protein provides the body with all of the amino acids necessary to help build muscle. Casein protein is digested more slowly than other proteins, so it might be better at reducing appetite and increasing feelings of fullness.

There are two types of casein; acid casein and rennet casein. Acid casein is obtained through the acidification of skimmed milk until the isoelectric point (pH± 4.6) of casein is reached and rennet casein is created by enzymatic coagulation.

Casein contains a high number of proline amino acids which hinder the formation of common secondary structural motifs of proteins. 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.

Certificates

  • GMO, Allergen, Genotoxic, GMP, HACCP, Nitrosamine, WADA, TSE-BSE, Gluten free, Vegetarian declaration