Micellar casein
Micellar casein is the casein fraction of skim milk kept in its natural micelle structure rather than precipitated with acid. It is made by microfiltering pasteurized skim milk: the casein micelles are held back by the membrane while whey proteins, lactose and minerals pass through. The retained casein is then concentrated and spray dried. Brands buy it as a powder of roughly 80 to 90% protein for slow-mixing shakes, puddings and high-protein foods.
Suppliers sell different products under the same name. Specify the one you need.
Protein around 85 to 90% on a dry basis, with low lactose and fat; the usual grade for protein powders.
Lower-protein grades with more lactose and minerals, used in dairy products and food applications.
Coated with lecithin to speed wetting, since micellar casein mixes thicker and slower than whey.
Made from certified organic or grass-fed milk, with the certificate tied to each lot.
Compare each result with your own specification when the lot arrives.
Keep sealed in a cool, dry warehouse away from odors; the powder takes up moisture and flavors from its surroundings. Avoid heat, which speeds browning and stale flavors. Shelf life is set by the supplier, usually with retest of moisture, micro and sensory for older stock.
Record protein, viscosity and solubility for each lot, since thickness in the finished product can vary noticeably between lots. Rotate first-expired, first-out and note whether each lot was instantized.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Workout Supplements monograph lists casein micelles (common name micellar casein) as a protein ingredient sourced from cow's milk.
Source: webprod.hc-sc.gc.ca (opens in a new tab)FDA's Substances Added to Food inventory lists casein with technical effects that include nutrient supplement, processing aid, stabilizer or thickener.
Source: hfpappexternal.fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Eden Prairie, MN
Sells it as CasPRO
US dairy ingredient maker, formerly Milk Specialties Global, producing whey proteins, milk protein concentrates and isolates, and caseins and caseinates for food and nutrition brands.
Manufacturer · Amersfoort, Netherlands
Dutch dairy cooperative’s ingredients business supplying whey and casein proteins, lactoferrin and galacto-oligosaccharides for infant, medical and sports nutrition.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include micellar casein isolate, micellar casein concentrate, instantized and organic and grass-fed. Ask each supplier for the specification sheet of the exact grade they quote.
Expect protein (Kjeldahl or Dumas), casein-to-whey ratio, moisture, fat, ash and lactose, microbiology, heavy metals and solubility and viscosity, each with its method, specification and result for that lot.
Keep sealed in a cool, dry warehouse away from odors; the powder takes up moisture and flavors from its surroundings. Avoid heat, which speeds browning and stale flavors. Shelf life is set by the supplier, usually with retest of moisture, micro and sensory for older stock.
Health Canada's Workout Supplements monograph lists casein micelles (common name micellar casein) as a protein ingredient sourced from cow's milk. FDA's Substances Added to Food inventory lists casein with technical effects that include nutrient supplement, processing aid, stabilizer or thickener.
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