Casein CAS#9000-71-9

CAS Number: 9000-71-9
Chemical Formula: C81H125N22O39P
Synonyms:

Casein, vitamin tested
Casein, Hammarsten bovine
Casein, Bovine Milk, Carbohydrate and Fatty Acid Free

Appearance: Yellow Powder

MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)

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Product Details

Casein CAS#9000-71-9

Casein from bovine milk is a phosphoprotein and forms three-dimensional colloidal supramolecular micelles. There are four main types of casein which make up approximately 80% of the total protein in bovine milk: α-s1 casein, α-s2 casein, β-casein, and κ-casein. Casein is proposed to be the main protective constituent in milk. Casein is an amphiphilic protein.

Casein Chemical Properties

Melting point	280 °C (dec.)(lit.)
density	1.25 g/cm3
refractive index	1.570
storage temp.	-20°C
solubility	H2O: insoluble, forms a cloudy suspension
form	purified powder
color	yellow to tan
Odor	Odorless
biological source	bovine milk (Hammarsten)
Water Solubility	SLIGHTLY SOLUBLE
Sensitive	Hygroscopic
Merck	14,1883
Dielectric constant	6.1（Ambient）
Stability:	Stable. Combustible. Incompatible with strong oxidizing agents.
Cosmetics Ingredients Functions	HAIR CONDITIONING ANTISTATIC SKIN CONDITIONING
Cosmetic Ingredient Review (CIR)	Casein (9000-71-9)
InChIKey	BECPQYXYKAMYBN-UHFFFAOYSA-N
EPA Substance Registry System	Caseins (9000-71-9)

Safety Information

Safety Statements	24/25
WGK Germany	3
RTECS	FI3519500
F	10-21
TSCA	TSCA listed
HS Code	35011000
Storage Class	11 - Combustible Solids

Product Application Of Casein CAS#9000-71-9

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.

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