WHAT IS MICELLAR CASEIN?
Micellar casein, also known as phosphocasein, is a casein product that is produced from skim milk and uses a series of filtrations and is dried to form a powder. The casein molecules in milk are not altered through the microfiltration process and thus the structure of the micelles remain intact, and the product is soluble in water. There is currently no standard of identity of micellar casein and the exact composition depends on the manufacturer. The general composition of micellar casein is 86 percent protein, four percent lactose, eight percent ash, one percent fat, and 5% moisture. The casein to whey ratio of micellar casein is typically between 82:18 and 95:5.
HOW IS MICELLAR CASEIN MADE?
Skim milk is that has been pasteurized is separated through microfiltration into casein and other native whey proteins. The casein molecules are larger than the other components of the skim milk (whey proteins, lactose, and minerals) and are filtered out using microfiltration with membranes. The casein molecules are dried to create micellar casein.
WHAT IS MICELLAR CASEIN USED FOR?
Some applications of micellar casein include shelf stable beverages, bakery items, meat analogues, and protein bars. Micellar casein shares functionality more similarly to milk protein concentrate as opposed to caseinates. Micellar casein has very good solubility, good dispersibility, heat stability at a neutral pH and is a good option to be used in shelf stable food products. Micellar casein has all the benefits of casein, but in a more soluble option that lends itself to more applications than insoluble casein*.
*See Casein for health benefits.
WHAT DOES MICELLAR CASEIN TASTE LIKE?
Micellar casein has a mild and bland flavor profile. A mild papery, cardboard, or sweet note can also be present in micellar casein. Towards the end of a micellar casein powders’ shelf-life, the powder starts to have stronger cardboard and paper notes. The mouthfeel of micellar casein is thick and foamy with a slight astringency on the tongue. Generally, the sensorial properties of micellar casein are preferable to consumers than that of caseinates.
WHAT ARE THE FUNCTIONAL PROPERTIES OF MICELLAR CASEIN?
Micellar casein has many desirable characteristics that can be used to create a more desirable product. Micellar casein has a bland flavor profile that works well as a protein rich base for beverages. Micellar casein is heat stable and can withstand heat treatments during the processing of a finished good. Micellar casein has excellent wetting and dispersibility capabilities in solution and helps increase viscosity and improve mouthfeel in a finished good. Micellar casein is a desirable protein source in the body due to its slow and consistent release of nutrients leading to faster recovery times and reduction of muscle deterioration.