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).