Acid Casein
Casein protein precipitated using acid, commonly used in food applications
Proteins
Dairy Proteins
Research: Extensive
Scientific Name
Acid-precipitated casein
Classifications
Processing:
acid-precipitation
Protein_content:
90-95%
Source:
skim-milk
Type:
dairy-protein
Benefits
- Slow-digesting protein for sustained release
- Supports muscle protein synthesis
- Ideal for nighttime protein supplementation
- Anti-catabolic properties
- High calcium content
- Complete amino acid profile
- Promotes satiety
Specific Properties
- Lower pH processing method
- Higher protein concentration
- Less calcium than micellar casein
- Faster digestion than micellar
- More economical production
Safety Notes
Generally recognized as safe for most individuals. Those with milk allergies should avoid. Contains lactose and may cause digestive discomfort in lactose-intolerant individuals. May form gel-like consistency when mixed.
Related Products
No related products
About Micellar Casein
A slow-digesting protein derived from milk that provides sustained amino acid release and is ideal for prolonged muscle protein synthesis
Back to Micellar Casein