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Specifications:
| Application | Microbiology | ||
| Storage Temperature | Ambient | ||
| Product Type | Laboratory Chemical | Forms | Powder |
| Product Brand | VWR | ||
| Product Grade | Laboratory grade | ||
VWR® Casein is a high-purity milk protein powder widely used in laboratory, industrial, and food-related applications. Derived from caseinates by controlled precipitation and purification, this product offers a protein content of ≥90% on an anhydrous basis, making it suitable for applications requiring a reliable source of casein with low fat and ash content.
This casein is manufactured under strict quality controls to ensure batch-to-batch consistency. It is ideal for use in microbiology media, nutritional analysis, food research, and pharmaceutical formulations. The product is also applicable in non-food industries such as adhesives, paints, and textiles, where casein is used as a binding or thickening agent.
Chemical Specifications
| Property | Specification |
|---|---|
| Protein (anhydrous basis) | ≥ 90.0% |
| Free Acidity | Max. 1.0% |
| Fat Content | Max. 2.5% |
| Ignition Residue (as SO₄) | Max. 2.75% |
| Loss on Drying | Max. 12% |
Applications
- Microbiology: Component in culture media formulations
- Food Testing & Research: Protein standard, nutritional profiling
- Pharmaceuticals: Excipient in tablet and capsule formulations
- Industrial: Raw material in glues, coatings, and textile sizing agents
VWR® Casein offers a consistent, high-purity protein source with excellent control over moisture, fat, and ash content. Its versatility across laboratory, food, pharmaceutical, and industrial applications makes it a reliable choice for professionals seeking quality and performance. Supplied in a convenient 1 kg pack, it is ideal for both small-scale and routine lab use.