Casein
Pick your family’s diets in the bar above.
Every diet
It is a milk protein.
From halal-slaughtered animals.
Dairy is kosher, though the equipment has to be as well.
Almost no carbohydrate.
Low FODMAP in ordinary amounts.
Safe in small amounts; may bother some people or raise blood sugar.
Rules by country
Casein is a food protein rather than an additive with an E-number, so no regulator has assessed it as an additive. Sodium caseinate does carry an INS number in international trade lists, and casein is one of the allergens that has to be declared on labels in the US, the EU, Canada and Australia.
What is it?
Roughly 80% of the protein in cow's milk is casein, and the other 20% is whey. Casein is what gives milk its white color and what makes cheese stretch. Commercial caseinate is made by adding acid or rennet to milk, separating the solid protein, washing it and drying it. Sodium caseinate is the water-soluble form, made with sodium hydroxide, and it is the one used to make drinks look and feel like they contain milk.
Where it comes from: The main protein of milk, about 80% of what is in it, and the part that solidifies when milk turns into cheese. It is precipitated from milk with acid or rennet, then washed and dried.
Why it’s in food
- Protein fortification
- Stabilizing drinks
- Gluten-free bread
- Cheese making
- Nutrition bars
Often found in
Also listed as: Casein, Casein protein, Milk casein, Acid casein, Micellar casein, Rennet casein
Health & gut impact
Casein is very low in lactose and contains no gluten, which is why it is the milk protein of choice for gluten-free bread and for sports nutrition. It does not, however, make a product dairy-free.
Damodaran, food chemistry of milk proteins
Milk protein has to be declared in the US, the EU, Canada and Australia. Casein and whey are separately listed, so a product can say dairy-free and still contain one of them.
EU Regulation 1169/2011 allergen list
Casein forms a gel in the stomach and digests slowly, which is why it is often described as a slow protein and why it is studied for appetite. Whey leaves the stomach quickly.
JECFA, safety evaluation of proteins in food
What can I use instead?
Ratio: Use a similar weight and adjust for the difference in solubility
Best for: Protein fortification
Related
More dairy:
Common questions
Is casein vegan?
No. It is the main protein in cow's milk. That is worth knowing even when the product looks plant-based, because caseinate is used to whiten and enrich drinks that are sold to people avoiding dairy.
Is casein the same as gluten?
No. They are different proteins from different sources, and casein contains no gluten. It is why casein and whey are the standard protein additions in gluten-free baking.
Why is casein in my coffee drink?
Sodium caseinate is added so a shelf-stable drink has the creamy body and the white color of a latte. It is milk protein, and it is on the label because it has to be.
Is Casein safe?
Use in moderation (76/100). Casein is a food protein rather than an additive with an E-number, so no regulator has assessed it as an additive. Sodium caseinate does carry an INS number in international trade lists, and casein is one of the allergens that has to be declared on labels in the US, the EU, Canada and Australia.
Is Casein vegan?
No. It is a milk protein.
Spotted a mistake on this page? Report it ›
Scientific sources & regulatory citations
- Damodaran, food chemistry of milk proteins
- EU Regulation 1169/2011 allergen list
- JECFA, safety evaluation of proteins in food