Typical dose
20-40 grams per serving, typically 1-2 times dai...
Oral
Oral safety: very low
About this supplement
Micellar casein isolate is a high-purity, slowly digestible milk protein fraction obtained through microfiltration. Unlike regular casein or caseinates, micellar casein retains its natural micelle structure—spherical aggregates of casein proteins (αs1-, αs2-, β-, and κ-casein) bound with calcium phosphate. This structure results in a slow, sustained release of amino acids into the bloodstream over several hours, making it particularly valued for prolonged muscle protein synthesis and anti-catabolic effects. It is typically low in lactose and fat, and is often used in sports nutrition, medical nutrition, and functional foods for its time-release protein properties.
How much to take
- Typical amount
- 20-40 grams per serving, typically 1-2 times daily
- 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:
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
Typically a fine, off-white to cream-colored powder. Insoluble in water but dispersible, forming suspensions rather than true solutions. Has a mild dairy odor. Solubility is pH-dependent; precipitates at pH 4.6 (its isoelectric point). Retains calcium and phosphate in micellar structure.
How it’s made
Produced via low-temperature microfiltration (MF) or ultrafiltration (UF) of skim milk, followed by diafiltration to remove lactose, minerals, and whey proteins while preserving the native micellar structure. The process avoids acid or rennet precipitation, maintaining the natural calcium phosphate-bound micelles. The retentate is then spray-dried to produce the isolate powder.