LACTOPRIMA PRO MPC70

Identification & Functionality

Ingredient Name

Milk Protein Concentrate

Ingredient Origin

Dairy Origin

Ingredients

Milk Protein 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

• Good solubility 
• Heat stability
• Opacity
• Milky taste
• Browning
• Emulsification
• Foamability
• Coagulation

Features & Benefits

Food Ingredients Features

Easily Dispersible,

Emulsifying,

Fat Reduction,

Heat Stability,

High Foaming,

High Protein Content,

High Viscosity,

Improved Texture,

Improved Water Binding,

Improved viscosity,

Provides Satiety,

Rich in Amino Acids,

Solubilizing

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Bakery,

Confectionery,

Dairy,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood

Food & Nutrition — Nutrition & Well Being

Functional Foods,

Nutraceuticals & Supplements

Food & Nutrition Applications

Cheese,

Chocolates,

Creams,

Dairy Products,

Ice Cream,

Mousse,

Protein Rtd Formulas,

Puddings,

Sausage Rolls,

Weight Management Products,

Yogurt

Applications

Dairy

• Usage
  • Yogurts: stirred, greek-style, set, drinking

• Benefits

  • High Milky flavor.
  • No sandy taste.
  • Non grainy texture.
  • High Creaminess.
  • High Viscosity.
  • High Water binding.
  • Very good solubility.
  • High Syneresis.
  • Heat stability.
  • Stabilizer replacer.

Beverages

• Usage​​​​​​​
  • Ready to drink
  • Instant beverage

• Benefits

  • High Protein content.
  • High Nutritional value.
  • High Milky flavor.
  • High Viscosity.
  • High Emulsification.
  • High opacity.
  • Good dispersibility.
  • Heat stability.

Confectionery

• Usage ​​​​​​​
  • Creams.
  • Puddings.
  • Chocolate.
  • Mousses.
  • Sauces.

• Benefits

  • High Emulsification.
  • High Texture.
  • Heat stability.
  • High Foamability.
  • High Smoothness.

Bakery

• Usage​​​​​​​
  • Meals.
  • Bakery products.
  • Fortified food.

• Benefits

  • High Emulsification. 
  • High Texture.
  • High Browning.
  • High Milk & egg substitution.
  • Heat stability.

Meat

• Usage​​​​​​​
  • Meat - salting.
  • Pork.
  • Sausage.

• Benefits 

  • High Emulsification (act as an interface oil /water).
  • High Water binding.
  • Good solubility.

Properties

Physical Form

Powder,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Fat Content	max 2	—	—
Protein Content (in dry matter)	min 70	%	—
Lactose	max 17	%	—
Moisture Content	max 6	%	—
Ash Content	max 8.5	%	—
pH Value	6.7 - 7.0	—	—

Packaging & Availability

Packaging Type

Super Sacks

Packaging

Packaged in multiply paper bags with polyethylene liner inside (20 - 25 kg net) or big bags with polyethylene liner (1000 kg net).