Micellar casein, also known as phosphocasein, is a casein product that is produced from skim milk and uses a series of filtrations and is dried to form a powder. The casein molecules in milk are not altered through the microfiltration process and thus the structure of the micelles remain intact, and the product is soluble in water.  There is currently no standard of identity of micellar casein and the exact composition depends on the manufacturer. The general composition of micellar casein is 86 percent protein, four percent lactose, eight percent ash, one percent fat, and 5% moisture. The casein to whey ratio of micellar casein is typically between 82:18 and 95:5.

Some applications of micellar casein include shelf stable beverages, bakery items, meat analogues, and protein bars. Micellar casein shares functionality more similarly to milk protein concentrate as opposed to caseinates. Micellar casein has very good solubility, good dispersibility, heat stability at a neutral pH and is a good option to be used in shelf stable food products. Micellar casein has all the benefits of casein, but in a more soluble option that lends itself to more applications than insoluble casein*.

*See Casein for health benefits.

Micellar casein has many desirable characteristics that can be used to create a more desirable product. Micellar casein has a bland flavor profile that works well as a protein rich base for beverages. Micellar casein is heat stable and can withstand heat treatments during the processing of a finished good. Micellar casein has excellent wetting and dispersibility capabilities in solution and helps increase viscosity and improve mouthfeel in a finished good. Micellar casein is a desirable protein source in the body due to its slow and consistent release of nutrients leading to faster recovery times and reduction of muscle deterioration.