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Send EmailRennet Casein, Enzyme Coagulated Casein, Rennet Curd Casein, Milk Casein, Bovine Casein, Casein Phosphoprotein, 9000-71-9
PRODUCT NAME: RENNET CASEIN
CAS NUMBER: 9000-71-9
EINECS: 232-555-1
1. PRODUCT DESCRIPTION & PRODUCTION METHOD
Rennet Casein is a purified milk protein obtained by coagulating high-quality pasteurized skim milk using rennet enzyme (chymosin). The resulting curd is separated from the whey, washed, dried, and ground into a powder or granule form.
Appearance: Yellowish-white, free-flowing powder or granules.
Odor: Characteristic, mild milky odor.2. PHYSICOCHEMICAL SPECIFICATIONS
| Parameter | Specification Value | Method |
|---|---|---|
| Appearance | White to Cream Powder/Granules | Visual |
| Protein (N x 6.38, on dry basis) | Min. 88.5% | Kjeldahl |
| pH (10% Solution) | 6.8 - 7.5 | Potentiometric |
| Moisture | Max. 12.0% | Gravimetric |
| Fat | Max. 1.5% | Soxhlet |
| Ash | Max. 8.5% | Gravimetric (550°C) |
| Lactose | Max. 1.0% | HPLC / Enzymatic |
3. FUNCTIONAL PROPERTIES & APPLICATION AREAS
| Sector | Product / Application | Key Function | Recommended Usage Rate (% w/w) |
|---|---|---|---|
| Food - Dairy | Processed Cheese (Cheddar, Mozzarella Analogs, Spreads) | Binds water and fat, reduces browning/blistering, improves meltability and stretch. | 3% - 8% |
| Food - Fermented | Yogurt, Drinking Yogurt | Increases viscosity, prevents syneresis (whey separation), improves mouthfeel. | 1% - 3% |
| Food - Meat | Sausages, Pastirma, Cooked Ham, Fish Products | Emulsion stabilizer, water holding capacity enhancement, reduces cooking loss. | 2% - 5% |
| Sports Nutrition | Protein Powders, Meal Replacements, RTM | Slow-digesting (Micellar) protein for sustained amino acid release (anti-catabolic). High BCAA content. | 10% - 25%¹ |
| Cosmetics | Moisturizing Creams, Hair Conditioners | Film-forming agent, provides skin conditioning and repair benefits due to natural protein content. | 0.5% - 2.0% |
| Industrial | Paper Coating, Glues, Adhesives | Binder, film former, improves adhesion and stability. | 1% - 5% |
¹ In sports nutrition, it may be used as a pure source (100%) or as part of a protein blend.
4. SPECIAL INFORMATION FOR SPORTS NUTRITION
Rennet Casein forms a gel or clot in the acidic environment of the stomach. This unique micellar structure results in a slow and steady release of amino acids into the bloodstream for up to 6-8 hours.
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Anti-Catabolic Effect: Ideal for consumption between meals or before bed to prevent muscle breakdown.
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BCAA Content: Naturally rich in Branched-Chain Amino Acids (Leucine, Isoleucine, Valine) critical for muscle protein synthesis.
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Bioactive Peptides: Contains casein phosphopeptides (CPP) which may enhance mineral (Calcium) absorption.
5. ALLERGEN & REGULATORY INFORMATION
| Criteria | Status |
|---|---|
| Allergen | Contains Milk. |
| GMO | Does not contain GMOs (Produced from non-GMO milk). |
| Irradiation | Not treated with ionizing radiation. |
| Additives | Pure protein; contains no preservatives, fillers, or emulsifiers. |
6. STORAGE & SHELF LIFE
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Storage Conditions: Store in a cool (10-20°C), dry, and odor-free environment. Keep away from direct sunlight.
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Packaging: Multi-wall kraft paper bags with inner polyethylene (PE) food-grade liner.
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Shelf Life: 24 months from the date of manufacture under recommended storage conditions.
7. SYNONYMS & ALTERNATIVE NAMES
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Common Name: Rennet Casein, Enzyme Coagulated Casein
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Biochemical Name: Bovine Casein, Casein Phosphoprotein
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Subunits: αs1-Casein, αs2-Casein, β-Casein (CSN2) , κ-Casein
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Regulatory: Milk Protein Concentrate (when >85% protein, though specific to rennet process).
DISCLAIMER
The information and recommended usage rates provided in this Technical Data Sheet are based on our current knowledge and experience and are presented in good faith. The suggested percentages are not definitive recipes and may vary depending on the specific formulation, processing equipment, and local food regulations. It is the sole responsibility of the user to test the suitability of this product for the intended final application and to ensure compliance with all applicable local laws and statutes.
RENNET CASEIN - SECTORAL APPLICATION GUIDE
CAS No: 9000-71-9 | EINECS: 232-555-1
SECTION 1: ALL NAMES, SYNONYMS, AND ALTERNATIVE TERMS
| Category | Name / Term | Description |
|---|---|---|
| Official English | Rennet Casein | Enzyme-coagulated milk protein |
| Alternative English | Enzyme Coagulated Casein, Rennet Curd Casein | Technical literature |
| Scientific / Biochemical | Bovine Casein Phosphoprotein, αs1/αs2/β/κ-Casein | Research and analytical context |
| General Commercial | Milk Casein, Bovine Casein | General identification |
| Regulatory / Label | Milk Protein, Milk Protein Concentrate (85%+ protein) | Food labeling requirements |
| Turkish Equivalent | Rennet Kazein, Peynir Mayası Kazeini | Regional market terminology |
SECTION 2: ALTERNATIVE AND SUBSTITUTE PRODUCTS
The following table compares products that can functionally replace or blend with Rennet Casein.
| Alternative Product | Difference from Rennet Casein | When to Prefer It |
|---|---|---|
| Acid Casein | Lower pH (4.5-5.0), insoluble in water, requires neutralization before use. Forms a harder, denser curd. | Paper coating, adhesives, technical applications. Intermediate for caseinate production in food industry. |
| Sodium Caseinate | Fully water-soluble, low viscosity, rapid digestion. Does not form a gel like Rennet Casein. | Coffee whiteners, ice cream, liquid dietary products, emulsified meat products. |
| Calcium Caseinate | Similar to Rennet Casein but finer particle size, lower gel strength. | Sports nutrition products requiring a more neutral taste profile. |
| Micellar Casein | Produced via ultrafiltration without acid or enzyme treatment. Native micelle structure preserved. Purest form available. | Premium sports proteins, clean label products. More expensive than Rennet Casein. |
| Whey Protein | Fast-digesting, high BCAA content but short duration of effect. | Post-workout recovery. Rennet Casein is for nighttime or between-meal use. |
| Plant-Based Alternatives (Pea/Soy Protein) | Non-animal origin, different allergen profile, does not provide stretch/melt properties in cheese. | Vegan/Vegetarian products. Cannot fully replicate Rennet Casein functionality in cheese analogs. |
SECTION 3: SECTORAL APPLICATION METHODS AND FORMULATION RECOMMENDATIONS
3.1. PROCESSED CHEESE (ANALOG CHEESE, CHEDDAR-TYPE, TOAST CHEESE, STRETCHY CHEESE)
Objective: Good sliceability, no oiling-off, reduced browning/blistering during heating, excellent stretch when melted.
Application Method:
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Pre-blend Rennet Casein powder with emulsifying salts (phosphates/citrates) as a dry mix.
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Place fresh renneted curd or matured cheese base into the cooker/melter.
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Heat to 80-85°C (176-185°F) using a steam-jacketed kettle while slowly adding the dry blend (Casein + Emulsifying Salts).
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Mix at high speed until the desired texture is achieved (typically 4-8 minutes).
Recommended Formulation (% w/w):
| Ingredient | Economy Grade (Analog) | Standard Quality (Blend) |
|---|---|---|
| Fresh Curd / Aged Cheese Base | 40% - 50% | 60% - 70% |
| Rennet Casein | 6% - 8% | 3% - 5% |
| Emulsifying Salts (E331, E452) | 2.5% - 3.0% | 2.0% - 2.5% |
| Vegetable Fat / Butter Oil | 15% - 20% | 10% - 15% |
| Water / Whey Powder | Balance to 100% | Balance to 100% |
| Salt (NaCl) | 1.0% - 1.5% | 0.8% - 1.2% |
3.2. MEAT AND POULTRY PRODUCTS (SAUSAGES, FERMENTED SAUSAGE, COOKED HAM, MARINATED BREAST)
Objective: Reduce cooking loss, improve slice integrity, control drying rate in fermented sausages.
Application Method:
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Emulsion Type (Salami/Frankfurters): Add Rennet Casein at the beginning of the bowl chopping process along with fat and ice water. It coats fat globules and enhances emulsion stability.
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Injection Type (Pastirma/Cooked Beef): NOT SUITABLE for brines due to its large particle size. Use Sodium Caseinate for injection applications.
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Fermented Sausage (Sucuk): Add dry during the mincing stage, blended with spices.
Recommended Formulation (Fermented Sausage - Per 100 kg Red Meat):
| Ingredient | Amount | Description |
|---|---|---|
| Beef / Veal (with fat) | 100 kg | |
| Rennet Casein | 1.5 - 2.5 kg | As binder |
| Salt | 2.0 - 2.5 kg | |
| Garlic | 0.5 - 1.0 kg | |
| Spice Mix | As needed | Cumin, Pepper, etc. |
| Ice Water | 5 - 10 kg | Required for casein hydration and water binding. |
3.3. SPORTS NUTRITION (PROTEIN POWDER FORMULATION)
Objective: Formulate a slow-digesting protein blend suitable for nighttime use, providing prolonged satiety and muscle repair.
Application Method:
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Due to its tendency to increase viscosity and potential for clumping, Rennet Casein is rarely sold as 100% pure standalone powder. It is recommended to pre-coat it with Lecithin (E322) or blend it with Whey Protein.
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Blend Ratio: 50% Rennet Casein + 50% Whey Concentrate (Balances digestion profile).
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Sweeteners such as Sucralose or Stevia may be added; Xanthan Gum (0.3%) can improve suspension.
Sample "Nighttime Protein" Formula (Per Serving ~30g):
| Ingredient | Amount (g) | Description |
|---|---|---|
| Rennet Casein | 20 - 25 g | Sustained-release protein source |
| Cocoa Powder (Alkalized) | 3 - 5 g | Flavor and color |
| Sunflower Lecithin (Powder) | 0.5 g | Solubility/Flowability agent |
| Sweetener / Flavor | As needed | |
| Consumption Time: 30-45 minutes before bedtime, mixed with 250-300 ml water or milk. |
SECTION 4: APPLICATION TIPS AND CRITICAL NOTES
| Sector | Critical Recommendation |
|---|---|
| Cheese | Hydration is Essential: Rennet Casein absorbs water slowly. Insufficient processing time (minimum 5 minutes) or inadequate temperature (below 80°C/176°F) in the cooker will result in a sandy/gritty texture in the final cheese. |
| Cheese | Phosphate Balance: The amount of emulsifying salt must be calibrated to the casein content. General Rule: Use emulsifying salt at approximately 10-12% of the total (Casein + Cheese Protein) weight. |
| Meat | Pre-Blending: Do not add Rennet Casein directly onto the meat in clumps. First, mix it homogeneously with dry spices and salt, then incorporate it into the meat batter. |
| Sports | Solubility Note: Rennet Casein does not dissolve; it forms a suspension. Unlike Whey, it does not foam excessively when shaken, but it settles quickly. Shake again immediately before drinking. |
| Cosmetics | pH Adjustment: The cream/lotion formulation pH should be near neutral (approx. 7.0). In acidic environments, Rennet Casein may precipitate, resulting in a grainy feel. |
SECTION 5: QUICK REFERENCE / TROUBLESHOOTING TABLE
| Problem | Solution / Explanation |
|---|---|
| My cheese is too firm/hard and doesn't stretch. | Rennet Casein ratio is too high, fat content is too low. Increase emulsifying salt by 0.5% or add 2-3% additional water. |
| Cheese has a bitter aftertaste. | Rennet Casein may be old or has been stored at high temperatures (proteolysis has occurred). Check storage conditions and supplier shelf life. |
| My sports shake is very thick, like pudding. | This is normal. Rennet Casein naturally increases viscosity when hydrated. For a thinner consistency, increase liquid from 300 ml to 400 ml. |
| Can I use this in injection brine for Pastirma? | No. Rennet Casein particles are too large to penetrate meat fibers via injection. Use Sodium Caseinate for brines. |
