Bulk Supply Industrial / Food Grade Additive Casein CAS 9000-71-9
Casein Powder (Industrial & Food Grade) | CAS 9000-71-9
Product Introduction
Casein (CAS 9000-71-9) is the primary phosphoprotein in milk, isolated through precise precipitation. It serves as a light yellow to white powder, indispensable as both a nutritional supplement and a high-performance industrial binder for adhesives and coatings.
Basic Physical Properties
- CAS Number: 9000-71-9
- Chemical Formula: Complex Phosphoprotein
- Appearance: White to light yellow powder
- PH (1% solution): 6.5 - 7.5
- Solubility: Soluble in alkaline solutions
Technical Specifications (COA)
| Test Item |
Standard Specification |
Actual Batch Result |
| Assay (%) |
≥ 90.0 |
91.4 |
| Moisture (%) |
≤ 6.0 |
5.2 |
| Ash (%) |
≤ 1.0 |
0.8 |
| PH (1% aqueous) |
6.5 - 7.5 |
6.9 |
| Fat (%) |
≤ 1.0 |
0.6 |
Applications
Food and Beverage Industry
Used as a high-quality protein supplement in nutritional bars and a natural emulsifier in processed meats.
Adhesives and Glues
Serves as a primary binding agent in wood glues and labeling adhesives, offering high water resistance.
Packaging & Logistics
Standard 25 kg bags. Loading: 12-15 MT per 20'FCL. Non-hazardous. Store in cool, dry conditions away from moisture.
Synonyms
Milk Casein, Caseinogen, Casein from milk, Casein powder.
Matching Materials
- Sodium Hydroxide (CAS 1310-73-2): Required to dissolve casein by forming soluble sodium caseinate.
- Calcium Chloride (CAS 10043-52-4): Used as a cross-linking agent to improve film water resistance.
- Borax (CAS 1303-96-4): Common additive in adhesives to adjust viscosity and bonding speed.
- Whey Protein (CAS 91082-88-1): Often formulated alongside casein in nutritional supplements.
Frequently Asked Questions
Q: What is the best way to dissolve Casein powder?
A: Soak in water to hydrate, then add an alkali like Sodium Hydroxide while stirring at 50-60°C.
Q: How does pH affect stability?
A: Casein is most stable at pH 6.5-7.5; it will precipitate at its isoelectric point of pH 4.6.
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