ProDense
A great quality food additive for leading food and health industries
Milk Protein Concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein. MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages and foods and low-carbohydrate foods.
MPC is typically made from skim milk resulting in fat levels of less than 3%. Common MPC products are MPC-42, MPC-70 and MPC-80, which contain 42%, 70% or 80% protein respectively.
MPC can be financially advantageous to producers of milk for cheese production, as its addition increases the protein level of the product achieving greater cheese yield for less capital investment.
MPC can make products more heat stable, and it can provide solubility and dispersibility when used. This solubility makes MPCs beneficial in dairy-based mixes. MPC is useful in foaming and whipping: “The proteins in MPC act at air/water interface to form a stable film of air bubbles. This stabilizes meringues, mousses, cakes, ice creams, whipped cream and soufflés.
The proteins in MPC act at the oil/water interface to form and stabilize fat emulsions in sausages and other processed meats, dairy drinks, soups, vinaigrettes, sauces and bakery products. Essential in many of its applications, an MPC can increase the viscosity of a food product due to its interior protein structure.The lactose and proteins in MPC undergo Maillard browning, resulting in an appealing color for bakery products such as pastries, cakes and muffins. Because MPC has virtually no taste, it allows the other flavors of a food to fully develop.
From Farm to Fork
We provide the best quality ingredients of dairy nutrition for human consumption.
Committed to Quality
We are committed to providing the highest quality milk protein concentrate products.
An Excellent Ingredient
high-protein low-lactose ratio makes MPC an excellent ingredient for protein-fortified beverages & foods and low-carbohydrate foods.
Proven Benefits
Benefits of the nutritional profile of MPCs include concentrated source of protein, that easily attains high ileal digestibility of selected essential amino acids and high protein-quality ranking.
Health Nutrition & Performance
The benefits of casein in MPC is becoming increasingly recognized due to its ability to coagulate in the stomach; thus allowing for slow digestion and extended release of amino acids over time.
Solubility & Dispersibility
MPC provides excellent solubility and dispersibility, a very clean flavor profile, and good heat stability. It is suitable for nutritional applications, cheese milk extension, recombined cheese, and processed cheese.
01.
Properties
- Made from fresh cow milk which contains 70% to 95% protein
- Characterized by a clean, light, milky flavor and aroma
- Excellent solubility and emulsifying capabilities
- High-protein low-lactose ratio
02.
Usages
- Cheese products
- Cultured products
- Dairy-based beverages
- Pediatric nutrition
- Medical nutrition (enteral foods)
- Weight management products
- Powdered dietary supplements
- Sport nutrition products
- Protein bars
- Yogurts and frozen desserts
- Bakery