Micellar Casein 90% 1 kg

Slow-Release Milk Protein Powering Sports, Food and Hair Care Formulas

Micellar casein 90% in a 1 kg pack is a concentrated milk protein obtained through gentle microfiltration that preserves the natural micelle structure without denaturation. This intact structure is exactly what makes casein release amino acids gradually over several hours, or form a protective film on skin and hair surfaces, depending on the industry where it is used. As a protein raw material rich in amino acids, it naturally belongs to the broader Amino Acids category, which brings together single amino acids and complex protein concentrates for various manufacturing needs.

The largest global demand for casein comes from the sports nutrition industry. Thanks to its slow digestion, which can stretch over 6 to 8 hours, it is widely used in nighttime protein blends, bars, mass gainers and functional beverages where a steady amino acid supply without sharp spikes is required. Typical dosage in finished blends ranges from 20 to 80 g per serving depending on daily protein targets. The second major field is food technology, where casein acts as a structuring agent, emulsion stabilizer and thickener in cheese products, ice cream, sauces, confectionery and plant based dairy alternatives, usually introduced during mixing at temperatures not exceeding 60-70 degrees to avoid protein denaturation. The third significant application is in cosmetic manufacturing, where casein is used in hair masks, conditioners and serums as a film forming agent that smooths the hair cuticle and creates a protective layer on skin, typically at concentrations of 1-5% of the formula.

Casein pairs well with other amino acid ingredients that reinforce its functionality. In sports nutrition and recovery formulas, it is often combined with Taurine, which supports muscle function during intense training, along with L-Histidine, involved in tissue protein synthesis. For a more balanced amino acid profile, formulators often add Alanine, which is particularly relevant when designing post workout recovery blends. A 1 kg pack size is well suited for studio and small batch production, allowing manufacturers to test protein blend recipes, develop trial cosmeceutical batches or produce limited runs of food semi finished products before scaling up to industrial volumes.

Casein should be stored in a dry area at temperatures up to 20-25 degrees, in an airtight container protected from moisture and direct light, since the protein is hygroscopic and tends to clump when exposed to air. Under proper conditions, shelf life usually reaches 12-18 months. When processing the ingredient, prolonged heating above 80 degrees should be avoided, as it causes irreversible denaturation of the protein structure and loss of functional properties, whether in terms of digestibility or film forming ability in a cosmetic formula.

Overnight Casein Protein Shake

Micellar casein 90% - 40 g

Milk - 250 ml

Almond butter - 15 g

Cocoa powder - 5 g

Honey - 10 g

Pour the milk into a shaker, add the casein and cocoa powder, then close tightly and shake vigorously for about a minute until fully dissolved without lumps. Warm the almond butter slightly and blend it into the mixture along with the honey, stirring until smooth and creamy. Refrigerate for 15 minutes before drinking to allow the texture to thicken slightly, making it suitable as a slow digesting protein source before bedtime.