LACTOPRIMA PRO MPC85

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

• Solubility.
• Heat stability.
• Milky taste.
• Emulsification.
• Foamability.
• Coagulation.

Features & Benefits

Food Ingredients Features

Cost Effective,

Decreased Syneresis,

Emulsifying,

Fat Reduction,

Good Gelling Properties,

Heat Stability,

High Foaming,

High Protein Content,

High Viscosity,

Improved Texture,

Improved Thickness,

Improved Water Binding,

Improved viscosity,

Melt & Yield Improvement,

Provides Satiety,

Rich in Amino Acids,

Solubilizing,

Superior Performance

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Juice & Juice Drinks,

Other Non-Alcoholic Beverages

Food & Nutrition — Food

Bakery,

Cereals & Snacks,

Confectionery,

Convenience Foods,

Dairy,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood,

Other Food Applications

Food & Nutrition — Nutrition & Well Being

Functional Foods,

Nutraceuticals & Supplements

Food & Nutrition Applications

Bread,

Breakfast Cereals,

Cakes,

Cheese,

Chocolates,

Cookies,

Creams,

Dairy Products,

Food Coatings,

Ice Cream,

Juices,

Meal Replacers,

Meringue,

Mousse,

Muffins,

Nutritional Bars,

Processed Meat Products,

Processed Seafood,

Protein Powder,

Protein Rtd Formulas,

Puddings,

Sausage Rolls,

Tablets,

Toffee,

Weight Management Products,

Yogurt

Applications

Protein Powder blends

• Usage
  • Protein powder blends
  • Bars
  • Cereals
  • Tablets
  • Meal replacement
• Benefits
  • High Protein content.
  • High BCAA.
  • High Calcium.
  • High Muscle mass growth.
  • Good solubility.

Weight Management

• Benefits
  • High Protein content.
  • High Calorie restriction.
  • High Carbs reduction.
  • High Satiety.

Dairy Foods

• Usage
  • Yogurts (stirred, greek-style, set, drinking).
  • Other fermented dairy.
  • Ice cream.
  • Low-lactose products.
  • Traditional and processed cheese.
• Benefits
  • High Milky taste and flavor.
  • High Protein content.
  • High Calcium.
  • High Nutritional value.
  • High Viscosity.
  • High Water binding.
  • High Texture.
  • High Creaminess.
  • High Thickness.
  • Low Sandiness.
  • Low Syneresis.
  • Stabilizer replacer
  • Heat stability
  • Good solubility
  • High Gel forming.
  • Creaminess.
  • High Thickness.
  • Melting characteristics.
  • Milky flavor.
  • High Yield.
  • High Performance.
  • High Cost-efficiency.
  • High Protein content.
  • Low-lactose product.
  • SMP replacer.

Beverages

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

Confectionery

• Usage
  • Coatings.
  • Creams.
  • Puddings meringues.
  • Ice creams.
  • Chocolate.
  • Mousses.
  • Toffees.
• Benefits
  • High Emulsification.
  • High Texture.
  • High Heat stability.
  • High Foamability.
  • High Smoothness.
  • High Lightness.

Bakery

• Usage
  • Cakes.
  • Breads.
  • Cookies.
  • Muffins.
  • Fortified food.
  • Blends.
  • Bars.
• Benefits
  • High Emulsification.
  • High Texture.
  • High Protein content.
  • Low Carbohydrates.
  • High Flavor and color formation.
  • High Milk & egg substitution.
  • Heat stability.

Meat and Fish

• Usage
  • Meat - salting.
  • Pork.
  • Sausages.
  • Processed meats and fishes.
• Benefits
  • High Emulsification (act as an interface oil /water).
  • High Water binding.
  • Good solubility.
  • Reduction of fats.

 

Properties

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 - 20 kg net). Also available in big bag with polyethylene liner (800 - 1000 kg net).