Milk and dairy proteinDry · Fine powder Medium data confidence

Acid casein

Acid casein is used in boilie formulation mainly as a protein source, binder, hardener and nutrient balancer. Typical dosage is expressed as a percentage of the dry mix.

Also known as: casein, lactic casein

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Recommended inclusion

Minimum: 5%
Typical: 10%
Maximum: 20%
Absolute maximum: 25%

0% 5%–20% ideal 25%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 90%

Fat 1.5%

Carbs 0.5%

Ash 2%

Moisture 6%

Energy 1550 kJ/100g

Functional properties

Binding strength 9/10

Digestibility 9/10

Solubility / leakage 3/10

Natural attraction 6/10

Hardening 9/10

Softening 1/10

Texture opening 2/10

Cold water suitability 8/10

Warm water suitability 8/10

Buoyancy -3/10

Clouding 3/10

Oiliness 1/10

Processing tolerance 9/10

Roles

Protein sourceBinderHardenerNutrient balancer

Allergens

Milk

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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