I'm working on a project to incorporate Casein into a aqueous solution that is required to remain shelf stable for up to a year. Our existing method utilized for other similar products uses both Potassium Sorbate and acidification to a pH of 3.5 to ensure stability. I understand that Casein Protein needs an alkaline solution to solubilize effectively, my worry is that once solubilized, then acidified, that the casein may separate out over time. Other ingredients being used include MCT, Quillaja Extract, Glycerin, Citric Acid (for acidification), natural flavor, Potassium Sorbate.
Casein is almost completely insoluble in water at neutral pH (pH = 7). Casein, like other proteins, is an ionic species containing amino groups and carboxyl groups on its terminal amino acids. ... Because casein is ionized at low pH values, casein is also soluble in strongly acidic solutions. https://www.flinnsci.com/api/library/download/25c26f81fcae4cccadbe40045f38a646
Jennifer Mohr Casein is ionized at low pH values hence, it will dissolve in acidic media.
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