Applications of Casein*
Casein, the primary protein in milk (about 80% of milk proteins), has diverse functional properties (e.g., emulsification, gelation, adhesion). It is widely used in:
1. Food Industry
- Dairy Products
- Cheese production (forms curds during coagulation).
- Yogurt, sour cream, and other fermented dairy products.
- Ingredient in milk protein powders and nutritional supplements.
- Food Additives
- Thickener/Stabilizer: Improves texture in ice cream, whipped cream, sauces.
- Emulsifier: Prevents separation in coffee creamers, processed foods.
- Protein Fortification: Used in protein bars, infant formula, sports nutrition.
- Specialty Foods
- High-protein diets, medical nutrition (e.g., tube-feeding formulas).
2. Industrial Uses
- Adhesives
- Casein glue (historically used for woodworking, bookbinding, labels).
- Coatings & Paints
- Binder in water-based paints, paper coatings, and leather finishing.
- Textiles
- Mixed with synthetic fibers to create casein-based fabrics (e.g., "milk wool").
- Biodegradable Plastics
- Used in eco-friendly packaging films and capsules.
3. Pharmaceuticals & Cosmetics
- Drug Delivery
- Controlled-release tablets (slow digestion allows gradual drug absorption).
- Dental adhesives.
- Cosmetics
- Hair conditioners, moisturizers (film-forming and hydrating properties).
4. Other Applications
- Biomaterials: 3D-printing bioinks, tissue engineering scaffolds.
- Animal Feed: Protein supplement (limited due to potential allergies).
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