Edible Casein CAS No. 9000-71-9 Industrial Casein

• CAS No.: 9000-71-9
• Formula: C47h48n3nao7s2
• EINECS: 232-555-1
• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: food / feed grade
• Shelf Life: >12 Months
• Main Active Ingredient: Casein
• Application: Meat, Drinks, Flour Products, Condiment
• Store: Dry and Cool
• M G: 2061.956961
• Delivery: 15days
• Loading Port: Qingdao
• Loading Port 2: Shanghai
• Transport Package: 25kg/Bag
• Specification: food/ feed grade
• Trademark: JK
• Origin: China
• HS Code: 29341000
• Production Capacity: 100mt/Month

Product Description

Casein Basic information

Product Name:	Casein
Synonyms:	Casein, BR;CASEIN;CASEIN 2;CASEIN 1;CASEIN-AGAROSE;CASEIN, VITAMIN FREE;CASEIN, NEW ZEALAND;CASEIN(MILK)
CAS:	9000-71-9
MF:	C81H125N22O39P
MW:	2061.956961
EINECS:	232-555-1
Product Categories:	Milk Proteins;Biochemicals and Reagents;Proteins and Derivatives;Reagents and Controls for Phosphoprotein Analysis;Phosphorylation Analysis;Post-Translational Modification;General Protease Substrates;Enzymes, Inhibitors, and Substrates;Proteolytic Enzymes and Substrates;Blocking Reagents;Companion Products and ReagentsCell Culture;Insect Platform;Miscellaneous Reagents and Supplements;Reagents and Supplements;Serum-free Media;Blocking ReagentsWestern Blotting;Buffers and Reagents;Buffers, Reagents,&Stains;Substrates, Buffers&Blockers;Supplementary Products;Food&Beverage;starch;Kits for Food Analysis;Special Applications;Base Ingredients;Microbiology;Protein Sources (Peptones/Extracts);protein;proteins
Mol File:	9000-71-9.mol

Casein Chemical Properties

Melting point	280 °C (dec.)(lit.)
storage temp.	2-8°C
solubility	H2O: insoluble, forms a cloudy suspension
form	purified powder
color	yellow to tan
Water Solubility	SLIGHTLY SOLUBLE
Sensitive	Hygroscopic
Merck	14,1883
Stability:	Stable. Combustible. Incompatible with strong oxidizing agents.
EPA Substance Registry System	Caseins (9000-71-9)

Safety Information

Safety Statements	24/25
WGK Germany	3
RTECS	FI3519500
F	10-21
TSCA	Yes
HS Code	35011000

MSDS Information

Provider	Language
Casein	English
SigmaAldrich	English
ACROS	English
ALFA	English

Casein Usage And Synthesis

Chemical Properties	white to cream powder or granules
Uses	α-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been used in studies of children with insulin-dependent diabetes mellitus (IDDM), due to the strong cross-reactivity of α-casein antibodies with insulin. Studies of children displaying (IDDM) show higher levels of α-casein antibodies than control siblings, which may serve as a risk marker for IDDM.
Uses	β-Casein from bovine milk is an Immunoglobulin E (IgE)-binding epitope belonging to the Casein phosphoprotein family. It has been studied as a generator of peptides responsible for biological activities such as opiate, immunostimulating, antibacterial, and peptidase inhibitors.
Uses	Casein is the principal milk protein which is prepared commercially from skim milk by the precipitation with lactic, hydrochloric, or sulfuric acid. it can also be produced by the use of lactic acid-pro- ducing bacteria. caseins are usually identified according to the acid used, such as lactic acid casein, hydrochloric acid casein, and sulfuric acid casein. the principal form in which casein is used is casein salts, of which sodium and calcium caseinate are the most common. rennet casein is obtained from skim milk by the precipitation with a rennet-type enzyme. casein is used in the protein fortification of cereals and bread, and in fabricated cheeses.
Definition	A phosphoruscontaining protein that occurs in milk and cheese. It is easily digested by young mammals and is their major source of protein and phosphorus. It has been used in the manufacture of paper and buttons.
Definition	casein: One of a group of phosphate-containing proteins (phosphoproteins)found in milk. Caseins areeasily digested by the enzymes ofyoung mammals and represent amajor source of phosphorus.
Production Methods	casein is a form of concentrated casein protein (one of the two major proteins found in milk) and is derived from skim milk. Depending on the method of manufacture. casein is classified as rennet casein or acid casein. In the production of rennet casein. skim milk is treated with an enzyme that causes the casein to coagulate and separate from other milk components. Acid casein is produced when skim milk is exposed to an acid treatment which causes the protein to precipitate out from other milk components. Both rennet and acid casein are high- protein products with protein concentrations from 85 to 90 percent. Both rennet and acid casein also contain very little whey protein and therefore cannot be classified as MPC. All forms of casein arc classified tinder HTS subheading 3501.10.50. Imports of casein enter the United States free of duty. The US. market for casein is served almost exclusively by imports. casein production recently began in the United States. although is not yet commercially significant. Unlike imported casein. which is produced from fresh. liquid skim milk, U.S. production of casein uses reconstituted SMP as the starting ingredient.

Casein Quick Details

Chemical Name: Casein
CAS No.: 9000-71-9
Molecular Fomula: C47H48N3NaO7S2

Appearance: White or pale yellow powder 

Assay:56%

Casein Typical Properties

Items	Specifications
Apperance	Cream white
Protein  (Dry basis)	92.00% Min
Moisture	12.00 % Max
Acidty	50.00Max
Fat	2.0% Max
ash	2.00% Max
Viscosity	700-2000mPa/s
Insolubility	0.50ml/gMax
Fat	2.0% Max
Coliforms	Negative/0.1G
Pathogenic bacteria	Negative
Totol plate count	30000/G Max

Casein Usage

Used as a coating of the binder, wood, paper and cloth adhesives, food additives, Especially suitable for beer label glue

Thickener; Emulsifier; Stabilizer; Nutrition enhancer (fortified protein); Binder; Filler; Carrier, Especially suitable for cheese, ice cream,

Casein Packaging and Shipping

Packing: 25kg/drum,

Belongs to common goods, 

Casein Storage

Stored in a cool dry place out of direct sunlight and water.

Packing and transportation:

1.Packing:
25kg/ carton or 25kg/bag, or per your requirement.
18mt/20'FCL
2.Storage:
The resin should be stored in a drafty, dry warehouse and away from fire and direct sunlight. It should not be piled up in the open air.
3.Transportation:
During transportation, the product should not be exposed to strong sunlight or rain and should not be transported together with sand, soil, scrap metal, coal or glass. Transportation together with toxic, corrosive and flammable substance is strictly prohibited.