LACTOPRIMA PRO MPC85 ST

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 and appearance.
• Heat stability.
• Milky taste.
• Texture.
• Emulsification.

Features & Benefits

Food Ingredients Features

Decreased Syneresis,

Emulsifying,

Heat Stability,

High Protein Content,

Improved Texture,

Improved Water Binding,

Rich in Amino Acids,

Soft Texture,

Solubilizing

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Juice & Juice Drinks,

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Bakery,

Confectionery,

Convenience Foods,

Dairy,

Desserts & Fruit Preparations,

Savory & Culinary

Food & Nutrition — Nutrition & Well Being

Nutraceuticals & Supplements,

Sports Nutrition

Food & Nutrition Applications

Cakes,

Chocolates,

Creams,

Dairy Products,

Juices,

Meal Replacers,

Mousse,

Protein Drinks,

Puddings,

Sports Nutrition,

Weight Management Products,

Yogurt

Applications

Sport Nutrition

• Usage
  • Meals
  • Puddings
  • Drinks
  • Protein drinks
• Benefits
  • High Soft texture.
  • Non grainy structure.
  • No sandy taste.
  • Glossy appearance.
  • Very good solubility.
  • High Nutritional value.
  • High Protein content.
  • High BCAA.
  • High Calcium.

Weight Management

• Usage
  • Low calorie meals.
  • Puddings.
  • Drinks.
• Benefits
  • High Soft texture.
  • Glossy appearance.
  • Nutritional value.

Dairy

• Usage​​​​​​​
  • Yogurts (especially set and drinking)
  • Other fermented dairy
• Benefits​​​​​​​
  • Smooth and soft texture
  • Non grainy structure
  • No sandy taste 
  • High Milky taste and flavor.
  • High Creaminess, viscosity.
  • High Water binding.
  • Low Syneresis.
  • High Protein content.
  • High Nutritional value.
  • Stabilizer replacer.
  • Heat stability, good solubility.

Beverages

• Usage​​​​​​​
  • Ready to drink
  • Nutritional  beverages
  • Juices
• Benefits​​​​​​​
  • High Protein content.
  • High Nutritional value.
  • Milky taste.
  • High Viscosity.
  • High Emulsification.
  • Opacity.

Confectionery

• Usage​​​​​​​
  • Creams.
  • Puddings.
  • Chocolate.
  • Mousses.
  • Sauces.
• Benefits​​​​​​​
  • High Emulsification.
  • High Foamability.
  • High Smooth and soft texture.
  • Heat stability.

Bakery

• Usage​​​​​​​
  • Bakery products.
  • Fortified food.
• Benefits​​​​​​​
  • High Emulsification.
  • High Browning.
  • High Texture.
  • High Milk & egg substitution.
  • Heat stability.

Other

• Usage​​​​​​​
  • Sauces.
  • Soups.
  • Salad dressings.
• Benefits​​​​​​​
  • High Emulsification.
  • Non grainy taste.
  • No sandy taste.
  • Smooth and soft texture.
  • Low Sandiness.
  • Good solubility.

 

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	6.7 - 7.0	—	—

Packaging & Availability

Packaging Type

Super Sacks

Packaging

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