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CAS NUMBER: 65072-00-6
EC NUMBER: 265-363-1
Hydrolyzed caseins are the predigested protein formulation par excellence in clinical nutrition (from where they come) both in terms of digestibility, speed of absorption, nitrogen retention, compared to all dairy-derived protein supplements.
The product is extracted from juice of young papaya fruit and then purified and freeze-dried.
Hydrolyzed casein’s a high-performing natural plant protease.
papain is a thiol endopeptidase, i.e., Hydrolyzed casein contains in the active centre a highly reactive cysteine group that is essential for its function.
Hydrolyzed casein hydrolyzes big molecular proteins into easily absorbable small peptides and amino acids.
Light yellow powder.
Color may vary from batch to batch.
Color intensity is not an indication of enzyme activity
They contain all the 20 amino acids necessary for the most efficient protein synthesis, and they support Hydrolyzed casein through a very high quantity of di- and tri-peptides, small molecules that do not require digestion and breaking down but which are rapidly absorbed through a "preferential transport route" from the intestinal mucosa.
From the intestine they pass directly and almost instantly to the muscles.
Hydrolyzed caseins are a product created by the food industry for clinical nutrition, in order to combat malnutrition due to certain pathological problems (especially for newborns who often have problems with malabsorption or intolerance to milk proteins).
Thanks to very particular Hydrolyzed caseins, from a technical-scientific point of view hydrolysed caseins are the absolute best form of protein supplement since they have an extremely high concentration (80%) of di- and tri-peptides of the molecular weight below 300 Daltons, unlike "whole" proteins such as the isolated or concentrated serum, characterised instead by long chains that need to be digested to be broken down.
Hydrolyzed caseins subjected to this particular hydrolysis enzymatic process result in a concentration of amino acids (mostly in the form of di- and tri-peptides), they bypass the gastric tract with extreme rapidity and completely available, obtaining a powerful protein synthesis.
An optimal plastic "material" that clinical nutrition research has also made available for greater muscle recovery for athletes.
Hydrolyzed casein is a protein in milk that gives milk its white color.
When people drink milk, the body breaks Hydrolyzed casein down into smaller pieces called casein peptides.
Hydrolyzed caseins can also be made in the laboratory and marketed as dietary supplements.
Hydrolyzed casein products might be called "casein hydrolysate" or "hydrolyzed casein protein" on the label.
Hydrolyzed caseins are most commonly used for atopic dermatitis and allergies to milk.
Hydrolyzed caseins are also used for high blood pressure, high cholesterol, anxiety, and many other conditions, but there is no good evidence to support most of these uses.
Hydrolyzed casein is used as a medium component in standard microbiological analyzes performed in vitro.
Hydrolyzed casein is suitable for vaccine production and industrial fermentations using yeast and fastidious Bacillus species.
Hydrolyzed casein is obtained by digesting casein with hydrochloric acid.
Hydrolyzed caseins are adjusted to ensure that vitamins and other growth-promoting components remain intact.
Hydrolyzed casein is broken down. Inorganic salt level is high.
Hydrolyzed casein is widely used in the production of diphtheria bacteria, tetanus bacillus, streptococci and to obtain toxins.
Hydrolyzed casein provides high biomass in industrial fermentations, especially in which yeast and slow growing bacilli are used.
Hydrolyzed casein is a family of related phosphoproteins.
Hydrolyzed caseins are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk.
Hydrolyzed casein has a wide variety of uses, from being a major component of cheese, to use as a food additive.
The most common form of Hydrolyzed casein is sodium caseinate.
Hydrolyzed casein undergoes phase separation to form colloidal casein micelles, a type of secreted biomolecular condensate.
As a food source, Hydrolyzed casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus.
Hydrolyzed casein is a remarkable protein powder because Hydrolyzed casein contains over 80% peptides that are under 300 daltons.
Normal food protein, like whey concentrate or whey isolate, is made up of thousands of units of amino acids.
Hydrolyzed casein contains only short chain peptides (average length is less than 4 amino acids).
The small peptides from Hydrolyzed casein are directly and quickly taken up by the gut and released into the blood without digestion.
Hydrolyzed casein is a common ingredient in infant formulas that treat cow’s milk protein allergy (CMPA), one of the most common allergies in infants.
As an infant formula ingredient Hydrolyzed casein rarely causes an allergic reaction.
Hydrolyzed casein is one of the two main proteins found in all mammalian milks, including cow and human milks.
The second word of this ingredient, Hydrolyzed casein, gives us a big hint about its form.
A Hydrolyzed casein is a substance produced by hydrolysis.
Hydrolyzed casein is a chemical process that uses water to break a compound down into smaller pieces.
Thus, Hydrolyzed casein is casein protein that has been broken down into smaller pieces.
Hydrolyzed caseins are called peptides.
Unlike the whey version, Hydrolyzed casein is usually extensively hydrolyzed rather than partially hydrolyzed.
The additional break down means Hydrolyzed casein is safe for babies with CMPA.
Indeed, for about 90% of infants with CMPA, pre-digested casein hydrolysate sneaks past the hypersensitive immune system and does not cause a reaction.
Hydrolyzed casein is for use in preparing microbiological culture media in a laboratory setting, and is not intended for use in the diagnosis of disease or other conditions in humans.
A soluble protein hydrolysate obtained by digesting Hydrolyzed casein with hot acid.
Hydrolyzed casein is almost free from growth factors, vitamins and antagonists, and these qualities make Hydrolyzed casein suitable for use as a protein source in media for antibiotic and vitamin assays.
Hydrolyzed casein is the main protein in milk.
Hydrolyzed casein is the ingredient in milk that solidifies when milk curdles.
When people drink milk, digestive juices break down the casein into protein pieces called casein peptides.
Hydrolyzed caseins can also be made in the laboratory and marketed as dietary supplements.
Hydrolyzed caseins are used for high blood pressure, high cholesterol, anxiety, fatigue, epilepsy, intestinal disorders, cancer prevention, and stress reduction.
A soluble protein hydrolysate obtained by digesting Hydrolyzed casein with hot acid.
Hydrolyzed casein is almost free from growth factors, vitamins and antagonists, and these qualities make Hydrolyzed casein suitable for use as protein source in media for antibiotic and vitamin assays.
Hydrolyzed Casein is a milk derivative primarily used as a food additive, but also seen in skin care products.
Hydrolyzed caseins make up 80% of milk proteins and are a great source of amino acids used for growth and development.
A fine, free flowing slightly hygroscopic, spray dried powder containing amino acids, short chained peptides derived from high quality casein protein by controlled hydrolysis.
Hydrolyzed casein is a white or light yellow powder that made from high-quality casein, which is deeply hydrolyzed, decolorized, desalted, concentrated and spray-dried with strong acid.
Hydrolyzed casein is easy to absorb moisture, is easily soluble in water, has a sauce flavor, is an acidic decomposition product of casein, and can be decomposed to the extent of amino acids.
Hydrolyzed casein is a product prepared by strong acid hydrolysis, decolorization, neutralization, desalination, drying and other processes of casein and its related products.
Hydrolyzed caseins are amino acids and short peptides.
According to product purity, Hydrolyzed casein is mainly divided into industrial grade (chloride content higher than 3%) and pharmaceutical grade (chloride content lower than 3%).
USES:
Hydrolyzed casein is used in wide range of nutraceutical & health care preparations like liquid tonic, drops, high protein foods, baby foods etc.
Food Industry:
-Improve digestibility: By hydrolysis into small molecular peptides or amino acids, protein will have much easier to absorb, and therefore, its biological value is greatly improved.
-Meat tenderization:
-Improve digestibility: By hydrolysis into small molecular peptides or amino acids, protein will have much easier to absorb, and therefore, its biological value is greatly improved.
-Gluten weakening: In baking to make biscuit more crispy or other bakery products less bite resistant.
Beauty and Cosmetics Industry:
-Skin care:
Addition of papain into cosmetic products, where protein, oils and fats are contained, will improve beauty effectiveness of the product in dark spot removal, skin whitening, skin metabolism, and skin rejuvenation.
Hydrolyzed casein can also be added into diet tea and relevant products.
Daily chemical products:
-Incorporation into soap, detergent, washing powder, etc, helps remove stains and microorganisms more efficiently and enhances cleaning effects.
Feed Industry:
-Improvement of digestibility: Used as feed additive or processing aid, more protein sources can be used for feed, while improving biological value of these proteins.
Leather Industry:
-Depilation of pelt: The product can used as depilating agent to remove hair of animal skin.
Textile industry:
-If used for wool treatment or silk refining, Hydrolyzed casein can help with the hand feel and shrinkage prevention.
-Paint:
Hydrolyzed casein preparation in an old etching operation in Müllheim
Hydrolyzed casein is a fast-drying, water-soluble medium used by artists.
Hydrolyzed casein has been used since ancient Egyptian times as a form of tempera paint, and was widely used by commercial illustrators as the material of choice until the late 1960s when, with the advent of acrylic paint, casein became less popular.
Hydrolyzed casein is still widely used by scene painters, although acrylic has made inroads in that field as well.
-Glue:
Hydrolyzed casein-based glues, formulated from casein, water, hydrated lime and sodium hydroxide were popular for woodworking, including for aircraft, as late.
Hydrolyzed casein is also used in transformer manufacturing (specifically transformer board) due to its oil permeability.
While largely replaced with synthetic resins, Hydrolyzed casein-based glues still have a use in certain niche applications, such as laminating fireproof doors and the labeling of bottles.
Elmer's Glue-All, Elmer's School Glue and many other Borden adhesives were originally made from casein.
While one reason was Hydrolyzed caseins non-toxic nature, a primary factor was that Hydrolyzed casein was economical to use.
Towards the end of the 20th century, Borden replaced casein in all of Hydrolyzed caseins popular adhesives with synthetics like PVA.
-Food:
Several foods, creamers, and toppings all contain a variety of caseinates.
Hydrolyzed casein acts as a greater food additive for stabilizing processed foods, however companies could opt to use calcium caseinate to increase calcium content and decrease sodium levels in their products.
-Plastics and fiber:
White galalith RAAF pre-1953 buttons
Some of the earliest plastics were based on casein.
In particular, galalith was well known for use in buttons. Fiber can be made from extruded casein.
Lanital, a fabric made from casein fiber (known as Aralac in the United States), was particularly popular in Italy during the 1930s.
Recent innovations such as QMILK are offering a more refined use of the fiber for modern fabrics.
-Medical and dental uses:
Hydrolyzed casein-derived compounds are used in tooth remineralization products to stabilize amorphous calcium phosphate (ACP) and release the ACP onto tooth surfaces, where it can facilitate remineralization.
Hydrolyzed casein and gluten exclusion diets are sometimes used in alternative medicine for children with autism.
As of 2015 the evidence that such diets have any impact on behavior or cognitive and social functioning in autistic children was limited and weak.
-Nanotechnological uses:
Hydrolyzed caseins have potential for use as nanomaterials due to their readily available source (milk) and their propensity to self-assemble into amyloid fibrils.
USAGE AREAS:
-leavening agent
-stabilizer
-thickener
-flavoring
-flavor enhancer
-nutrient
APPLICATIONS:
-antibiotics
-toxins
-bacteriocins
-enzymes
-food
-beverages
-microbiology
-moisturizing
-protections
-repairing
PROPERTIES:
-Quality Level: 200
-biological source: bovine milk
-assay: ≥11% total nitrogen (N) basis
-form: powder
-impurities: ≤3.5% chloride (expressed as NaCl)
-ign. residue: ≤8%
-loss: ≤6.0% loss on drying
-pH: 6.0-7.0 (25 °C)
-solubility: H2O: 2%, clear, faintly yellow to brown
SPECIFICATIONS:
-Activity Temperature: 10℃-60℃
-Optimum Temperature: 40℃-55℃
-Activity pH: 5.0-11.0
-Optimum pH: 6.0-8.0
-granule color: light yellow-beige
-pH (5% in water): 4.7-7.0
-Drying loss (105 °C): ≤ 6.0%
-Sulphated ash (800 °C): ≤ 58%
-Nitrogen: ≥ 7.0-8.5%
COMPOSITIONS:
Hydrolyzed casein contains a high number of proline amino acids which hinder the formation of common secondary structural motifs of proteins.
There are also no disulfide bridges.
As a result, Hydrolyzed casein has relatively little tertiary structure.
Hydrolyzed casein is relatively hydrophobic, making it poorly soluble in water.
Hydrolyzed casein is found in milk as a suspension of particles, called casein micelles, which show only limited resemblance with surfactant-type micelles in a sense that the hydrophilic parts reside at the surface and they are spherical.
However, in sharp contrast to surfactant micelles, the interior of a casein micelle is highly hydrated.
The caseins in the micelles are held together by calcium ions and hydrophobic interactions.
Any of several molecular models could account for the special conformation of casein in the micelles.
One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of κ-casein.
Another model suggests the nucleus is formed by casein-interlinked fibrils.
Finally, the most recent model proposes a double link among the caseins for gelling to take place.
All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble κ-casein molecules.
The isoelectric point of casein is 4.6.
Since milk's pH is 6.6, casein has a negative charge in milk.
The purified protein is water-insoluble.
While Hydrolyzed casein is also insoluble in neutral salt solutions, Hydrolyzed casein is readily dispersible in dilute alkalis and in salt solutions such as aqueous sodium oxalate and sodium acetate.
The enzyme trypsin can hydrolyze a phosphate-containing peptone.
Hydrolyzed casein is used to form a type of organic adhesive.
CLASSIFICATIONS:
-Antistatic
-Hair conditioning
-Skin conditioning
STORAGE:
Store in a cool dry place away from heat and direct sunlight.
SYNONYM:
M93H91U80R
65072-00-6
Hydrolyzed caseins
Casein hydrolysate
Hydrolyzed casein
Milk amino acids
Proteins, milk, hydrolysates
Caseins, hydrolyzates
Acid digest of casein
Casein hydrolyzate
EINECS 265-363-1
Enzymatic digest of casein
Pro-Expit
UNII-M93H91U80R
Casitone
