LACTOPRIMA PRO MicCC85 ST

Identification & Functionality

Ingredient Name

Micellar Casein Concentrate

Ingredient Origin

Dairy Origin

Ingredients

Micellar Casein Concentrate

Technologies

Food Ingredients,

Pharmaceuticals & Nutraceuticals

Product Families

Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements

Proteins & Amino Acids

Food Ingredients — Nutrition & Fortification

Proteins & Amino Acids

Food Ingredients — Whole Foods, Extracts & Premixes

Dairy Products

Functionality

• Slow assimilation.
• Solubility and appearance.
• Emulsification.
• Heat stability.
• Excellent mouthfeel.
• Milky flavor and color.
• Nutritional value.

Features & Benefits

Food Ingredients Features

Cost Effective,

Decreased Syneresis,

Emulsifying,

Heat Stability,

High Protein Content,

High Viscosity,

Improved Mouthfeel,

Improved Texture,

Improved Thickness,

Improved Water Binding,

Improved viscosity,

Melt & Yield Improvement,

Rich in Amino Acids,

Soft Texture,

Solubilizing,

Superior Performance

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Convenience Foods,

Dairy

Food & Nutrition — Nutrition & Well Being

Functional Foods,

Nutraceuticals & Supplements,

Sports Nutrition

Food & Nutrition Applications

Cheese,

Dairy Products,

Meal Replacers,

Protein Drinks,

Protein Rtd Formulas,

Protein Shakes,

Tablets,

Weight Management Products,

Yogurt

Applications

Sport Nutrition

• Usage

  • Night meals.
  • Shakes.
  • Beverages.
  • Protein drinks.

• Benefits

  • High Soft texture.
  • Non grainy structure.
  • No sandy taste.
  • Glossy appearance.
  • Good solubility.
  • Slow assimilation.
  • Optimal muscle recovery.
  • High Heat stability.
  • High Milk mouthfeel.
  • High Nutritional value.
  • High Micellar Calcium.
  • High Phosphorus.
  • High Protein content.

Weight Management

• Usage
  • Low calorie meals.
  • Puddings.
  • Drinks.
• Benefits
  • High Satiety.
  • Slow digestion.
  • High Heat stability.
  • High Milk mouthfeel.
  • High Micellar Calcium.
  • High Phosphorus.
  • Low fat.
  • Low lactose.
  • High Soft texture.
  • Glossy appearance.

Dairy

• Usage​​​​​​​

  • Yogurts: set, stirred
  • Other fermented dairy.
  • Traditional and processed cheese.

• Benefits

  • Smooth and soft texture.
  • Non grainy structure.
  • No sandy taste.
  • High Milky taste and flavor.
  • “Mouthfeel” taste.
  • High Nutritional value.
  • High Protein content.
  • High Micellar Calcium.
  • High Viscosity.
  • High Water binding.
  • High Texture.
  • High Creaminess.
  • High Thickness.
  • Low Syneresis.
  • Stabilizer replacer.
  • Heat stability.
  • Good solubility.
  • Melting characteristics.
  • Milky flavor.
  • High Yield.
  • High Performance.
  • Ripening time.
  • High Cost-efficiency.
  • High Protein content.
  • High Casein.
  • Low-lactose product.
  • Milk standardization.

Beverages

• Usage​​​​​​​
  • Ready to drink
  • Nutritional  beverages

• Benefits

  • High Protein content.
  • High Micellar Calcium.
  • High Phosphorus.
  • High Nutritional value.
  • Mild and milky taste.
  • High Viscosity.
  • High Emulsification.
  • High Opacity.

Properties

Physical Form

Powder,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Fat Content	max 2	-	-
Protein Content (in dry matter)	min 85	%	-
Lactose	max 5.5	%	-
Moisture Content	max 6	%	-
Ash Content	max 8.5	%	-
pH Value	6.6 - 7.0	-	-
TPC	max 30000	cfu/g	-

Packaging & Availability

Packaging Type

Super Sacks

Packaging

Packaged in multiply paper bags with polyethylene liner inside (15 kg net) or big bags with polyethylene liner (800 kg net).