Rennet Casein, Casein Phosphoprotein, 9000-71-9
🧀 Rennet Casein (CAS No: 9000-71-9)

Rennet casein is a milk protein obtained by acidifying skimmed milk with lactic acid bacteria cultures or food acids (e.g., hydrochloric acid). The casein is precipitated from the remaining liquid and separated.

• Protein content: 88.5%

• pH value: 7.2

• Appearance: Yellowish color, characteristic odor

Applications in the Food Industry

• Cheese production: Widely used in processed cheeses such as cheddar, melting cheese, and tulum.

• Functional properties:

  • Binds water and fat

  • Reduces burning during melting

  • Provides stretchability when combined with melting phosphates

• Meat and fish products: Used in sausages, pastrami, red meat, and fish products as a binder and texture improver.

Non-Food Applications

• Cosmetics: Acts as a moisturizing and repairing agent in creams and lotions.

• Industrial uses: Serves as a stabilizer, binder, and film-forming additive in various formulations.

Nutritional & Sports Applications

Rennet casein is a slow-digesting protein source, making it valuable for athletes and active individuals.

• Muscle growth & repair: Provides sustained amino acid release throughout the day.

• Post-exercise recovery: Prevents muscle breakdown and supports repair.

• BCAA content: Rich in branched-chain amino acids (BCAAs), essential for muscle development.

📊 Sectoral Suitability Table

📊 Typical Usage Levels

❓ Frequently Asked Questions (FAQ)

1. What is rennet casein? It is the coagulated form of milk casein protein, obtained using rennet enzymes or lactic acid bacteria.

2. Where is it used?

• Food (cheese, yogurt, ayran, meat, fish)

• Sports nutrition (protein powders, supplements)

• Cosmetics (moisturizers, lotions)

• Industrial applications (binders, coatings)

3. What are the typical usage levels? Ranges from 0.5% in cosmetics to 25% in sports nutrition formulations, depending on the product.

4. What functional benefits does it provide? Water/fat binding, texture improvement, stretchability in cheese, high protein and BCAA content, moisturizing effect in cosmetics.

5. What is the difference between rennet casein and acid casein?

• Rennet casein: Coagulated with rennet enzymes or lactic acid bacteria, neutral pH, functional properties.

• Acid casein: Coagulated directly with food acids, lower pH, different applications.

6. Why is it important for athletes? It is a slow-digesting protein that provides sustained amino acid release, prevents muscle breakdown, and supports recovery.

7. Is it compliant with food regulations? Yes, it is produced in accordance with food codes and international regulations. Usage levels and labeling must follow local legislation.

Synonyms / Other Names for Rennet Casein