Edible casein is obtained from skim milk through controlled acidification or enzymatic coagulation, followed by washing, pressing, and drying. It contains approximately 90% protein and offers exceptional nutritional quality with a complete amino acid profile. The ingredient is valued for its ability to form stable gels, emulsions, and films in food systems.
Acid casein is insoluble in water at neutral pH but readily dissolves when converted to caseinates. This makes it versatile across many processing conditions. Edible casein serves as a foundational raw material for manufacturing caseinates and as a direct food ingredient in various applications.
