Typical dose
20-40 grams per serving, typically taken before...
Rating
0.0/5
Oral
Oral safety: very low
About this supplement
Micellar casein is a high-quality, slow-digesting milk protein consisting of native casein micelles in their natural colloidal structure. Unlike caseinates or hydrolyzed casein, micellar casein maintains the micellar architecture found in milk, which results in prolonged gastric retention and a sustained release of amino acids into the bloodstream over several hours. This makes it particularly effective for promoting muscle protein synthesis during extended periods without food, such as overnight. It is typically isolated from skim milk via gentle microfiltration or ultrafiltration processes that preserve the micellar structure, avoiding acid or heat denaturation.
How much to take
- Typical amount
- 20-40 grams per serving, typically taken before bedtime or between meals.
- Suggested range
- 20-50 g daily
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
- Daytime Energy & Stamina Recovery
- Fatigue & Low Energy Recovery
- Muscle Building & Strength Recovery
- Exercise Recovery & Muscle Soreness Recovery
- Joint Mobility & Stiffness Recovery
- Joint Comfort After Activity Recovery
- Topical Muscle & Joint Comfort Recovery
- Blood Pressure Wellness Longevity
- Circulation & Vascular Comfort Longevity
- Bone Density & Strength Longevity
- Healthy Aging & Cellular Vitality Longevity
- Sun Protection & Photoaging Care Longevity
- General Protein Supplementation
- Meal Replacement / Satiety
- Muscle Growth & Maintenance
- Overnight Recovery
Other forms of Micellar Casein
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
9000-71-9
Physical properties
Fine, off-white to cream-colored powder. Insoluble in water but forms stable colloidal dispersions or suspensions when mixed. Typically has a mild, neutral dairy flavor. Solubility is lower than caseinates due to intact micellar structure.
How it’s made
Produced via low-temperature microfiltration or ultrafiltration of skim milk. This physical separation method removes whey, lactose, and minerals while retaining the native micellar casein structure without using acid or rennet precipitation, followed by spray drying.