What it is
Skim milk is passed across a microfiltration membrane that retains casein micelles and allows whey proteins, lactose and soluble minerals to permeate. The retained stream is diafiltered, concentrated and spray dried under gentle conditions. No acid or enzyme is used, which is what distinguishes native micellar casein from acid casein and from the caseinates derived from it. The calcium phosphate within the micelle is preserved, and with it the protein’s natural association behaviour.
Formulation considerations
Hydration is the first thing to plan for. Micellar casein wets slowly and continues to build viscosity for some minutes after dispersion, so wet lines need either a high-shear pre-mix with a hydration hold or a dry-blend approach where the consumer shakes and waits. Viscosity scales steeply above roughly 8% protein in solution. At neutral pH the protein forms a stable colloidal dispersion with good heat tolerance relative to whey, which suits retorted and UHT dessert formats. Calcium content is appreciable and should be counted when balancing mineral declarations or when working with ingredients sensitive to divalent cations, such as certain gums and acidulants.
Applications
It is used in sustained-release and bedtime protein powders, high-protein puddings, mousses and custards, thick shakes, enteral and clinical nutrition, high-protein dairy snacks, and as a structuring protein in cheese analogues. Blends with whey protein are common where both texture and rapid dispersion are wanted. Available in bulk quantities, with pricing on application.
Applications
- Night-time and sustained-release protein powders
- High-protein puddings and desserts
- Thick protein shakes and smoothies
- Clinical and medical nutrition
- High-protein dairy snacks
- Protein-fortified cheese analogues
Handling and storage
Hold in sealed original packaging below 25°C in a dry store with relative humidity under 65%. Typical shelf life is 24 months from manufacture. Because the powder hydrates slowly and builds viscosity, allow adequate hydration time in wet processing and avoid adding it to hot liquid without pre-wetting, which causes lumping.
Common questions
How does micellar casein differ from caseinate?
Micellar casein is separated by membrane filtration and keeps its native micelle structure and associated calcium phosphate. Caseinate is produced by acid precipitation and neutralisation, which disrupts the micelle and yields a far more soluble, lower-viscosity powder.
Why does micellar casein thicken so much in water?
Intact micelles swell and occupy a large hydrodynamic volume, so viscosity rises sharply with concentration. This is useful for puddings and thick shakes but needs allowance in beverage formulations, where use levels are typically kept modest or balanced with whey.
Is micellar casein suitable for acidic beverages?
Generally no. Casein aggregates and precipitates near pH 4.6, so acidic systems require either a caseinate at high pH, a whey protein, or a stabilised dispersion designed for low pH.
What documentation is supplied with each lot?
Each lot is accompanied by a Certificate of Analysis, with the Technical Data Sheet, Safety Data Sheet and allergen declaration supplied alongside.