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Send EmailMilk Protein Concentrate, Dairy Protein Concentrate, Protein Enriched Milk Powder, MPC, MPC70, 9000-71-9
MILK PROTEIN CONCENTRATE (MPC)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Milk Protein Concentrate |
| Chemical Name | Milk Protein Concentrate (Casein-Whey Protein Blend) |
| Synonyms (Turkish) | Süt Proteini Konsantresi, SPC, MPC, Protein Zenginleştirilmiş Süt Tozu |
| Synonyms (English) | Milk Protein Concentrate (MPC), Casein-Whey Protein Blend, Dairy Protein Concentrate, Protein-Enriched Milk Powder |
| CAS Number | 9000-71-9 |
| Source | Cow's milk (ultrafiltration) |
| Appearance | White to off-white, free-flowing powder |
| Odor | Characteristic milk protein odor (mild) |
| Taste | Neutral to slightly milky |
CHEMICAL STRUCTURE
Milk Protein Concentrate (MPC)
Casein (~80%) + Whey Protein (~20%)
Structure: High protein dairy ingredient obtained by ultrafiltration and diafiltration of milk; Natural ratio of casein and whey proteins (~80:20); Lactose and fat content reduced; High biological value protein source; Contains all essential amino acids.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Milk Protein Concentrate |
| Chemical Name | Milk Protein Concentrate (Casein-Whey Protein Blend) |
| Synonyms (Turkish) | Süt Proteini Konsantresi, SPC, MPC, Protein Zenginleştirilmiş Süt Tozu |
| Synonyms (English) | Milk Protein Concentrate (MPC), Casein-Whey Protein Blend, Dairy Protein Concentrate, Protein-Enriched Milk Powder |
| CAS Number | 9000-71-9 |
| Chemical Class | Milk protein; Casein-whey blend; Isolate/Concentrate |
| Source | Cow's milk |
| Physical State (20°C) | Solid (free-flowing powder) |
| Odor | Characteristic milk protein odor (mild) |
| Color | White to off-white |
| Taste | Neutral to slightly milky |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | MPC 70 | MPC 80-85 | Test Method / Note |
|---|---|---|---|
| Appearance | White to off-white powder | White to off-white powder | Visual |
| Protein Content | ≥ 70% | ≥ 80 – 85% | Kjeldahl (N×6.38) |
| Casein:Whey Ratio | ~80:20 | ~80:20 | – |
| Moisture Content | ≤ 5 – 6% | ≤ 5% | Gravimetric (105°C) |
| Fat Content | ≤ 1.5 – 2% | ≤ 1.0 – 1.5% | Soxhlet |
| Lactose Content | ≤ 15 – 20% | ≤ 8 – 12% | HPLC |
| Ash Content | ≤ 6 – 8% | ≤ 6% | Gravimetric (550°C) |
| pH (10% Solution) | 6.5 – 7.0 | 6.5 – 7.0 | pH Meter |
| Solubility in Water | Moderate to high | Moderate | General Method |
| Dispersibility in Water | Good | Good | – |
| Viscosity (10% Solution) | Moderate | Moderate-High | Brookfield |
| Water Binding Capacity | High | Very High | – |
| Emulsification Capacity | High | High | – |
| Gelling Property | Good | Excellent | – |
| Heat Stability | Good | Good | – |
| Bulk Density | 0.4 – 0.6 g/cm³ | 0.4 – 0.6 g/cm³ | – |
| Particle Size (D90) | ≤ 150 μm | ≤ 150 μm | Laser Diffraction |
| Heavy Metals (as Pb) | ≤ 10 ppm | ≤ 10 ppm | AAS / ICP |
| Salmonella | Absent | Absent | Microbiological |
| E. coli | Absent | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | ≤ 10,000 CFU/g | Microbiological |
SECTION 3: MPC PRODUCT GRADES
| Grade | Protein Content | Lactose Content | Application Areas |
|---|---|---|---|
| MPC 40-60 | 40 – 60% | 20 – 30% | Dairy products, yogurt, cheese standardization |
| MPC 70 | ≥ 70% | 15 – 20% | Food industry (most common), sports nutrition, bakery |
| MPC 80-85 | ≥ 80 – 85% | 8 – 12% | Sports nutrition, high-protein products, premium supplements |
| MPC 90+ | ≥ 90% | ≤ 5% | Premium sports supplements, clinical nutrition, protein bars |
SECTION 4: PRODUCTION PROCESS
| Step | Process | Description |
|---|---|---|
| 1 | Milk Reception and Standardization | Fresh, high-quality milk is received and standardized |
| 2 | Skimming | Cream is separated (fat content reduced) |
| 3 | Pasteurization | Milk is pasteurized (72°C, 15 seconds) |
| 4 | Ultrafiltration | Milk is passed through ultrafiltration membranes; Lactose, minerals, and water are removed; Protein fraction is concentrated |
| 5 | Diafiltration (Optional) | Concentrated protein is washed with water (further removal of lactose and minerals) |
| 6 | Evaporation | Concentrated protein solution is evaporated |
| 7 | Spray Drying | Concentrated protein is spray-dried to powder form |
| 8 | Packaging | Packaged in moisture-proof containers |
SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| High Biological Value Protein | Casein and whey protein blend; Contains all essential amino acids; Casein (slow release) + Whey (fast release) combination; Ideal for sports nutrition |
| Water Binding Capacity | High water binding in water and meat systems; Yield increase in meat products; Moisture retention in baked goods; Extends shelf life |
| Emulsification | Stabilizes oil-water mixtures; Used in dairy products, sauces, coffee creamers; Casein and whey proteins provide emulsion stabilization |
| Thickener / Body Builder | Provides dense, creamy texture to products; Used in yogurt, ice cream, creams; Improves mouthfeel |
| Gelling | Forms gels upon heating; Provides texture in cheese and dessert products; Casein contributes to gelling properties |
| Flavor and Color Development | Flavor and color development through Maillard reaction; Crust color in bakery products; Caramelization |
| Protein Standardization | Balances fat/protein ratio in milk and dairy products; Used in yogurt, cheese, ice cream production |
| Solubility Enhancer | Provides easy solubility in powdered beverages and coffee creamers; Ideal for protein drinks |
| Crystallization Control | Controls sugar crystallization in confectionery; Used in caramel, chocolate, candies |
SECTION 6: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Usage Rate |
|---|---|---|
| Sports Nutrition | High-quality protein source | 10 – 30 g / serving |
| Protein Powders and Bars | Protein fortification, texture | 10 – 30 g / serving |
| Dairy Products | Protein standardization, texture | 5 – 15% |
| Yogurt | Texture, syneresis control | 1 – 5% |
| Cheese | Yield enhancement, texture | 2 – 10% |
| Coffee Creamer | Whitening, texture | 3 – 8% |
| Dairy Beverages | Protein fortification | 1 – 5% |
| Bakery Products | Protein enhancement, moisture retention | 2 – 5% |
| Cakes, Biscuits | Texture, volume | 2 – 5% |
| Bread | Texture, crust color, shelf life | 1 – 3% |
| Confectionery | Crystallization control, filler | 3 – 8% |
| Caramel, Chocolate | Texture, crystallization control | 3 – 8% |
| Meat Products | Water binding, yield improvement, slicing | 2 – 4% |
| Sausages, Salami | Water binding, texture | 2 – 4% |
| Pharmaceutical & Supplements | Filler, nutritional support | 5 – 20% |
| Infant Formula | Protein source | 5 – 15% |
| Clinical Nutrition | Protein supplementation | 5 – 20% |
| Animal Feed | Protein source | 5 – 15% |
SECTION 7: USAGE INSTRUCTIONS
General Dosing Guide (MPC 70):
| Application | Dosage (%) | Notes |
|---|---|---|
| Sports Supplements | 10 – 30 g / serving | Mix with water, milk, or smoothie |
| Bakery Products | 2 – 5% | Mix with flour |
| Confectionery | 3 – 8% | Formulation dependent |
| Dairy Products | 5 – 15% | Protein standardization |
| Meat Products | 2 – 4% | For water retention and yield |
| Coffee Creamer | 3 – 8% | Whitening and texture |
| Infant Formula | 5 – 15% | Follow regulations |
Instructions:
-
Dissolution: Dissolve MPC in cold or warm water (max 50°C) with stirring; High temperature may cause protein denaturation; Allow sufficient mixing time (5-10 minutes) for complete dissolution.
-
Hydration: MPC absorbs water slowly; Allow 10-15 minutes for complete hydration.
-
pH: Optimum functionality at pH 6.5-7.0; Casein precipitates below pH 4.6 (isoelectric point).
-
Temperature: Heat stable; Prolonged high temperature may cause denaturation.
SECTION 8: QUALITY SPECIFICATIONS
| Parameter | MPC 70 | MPC 80-85 | Test Method |
|---|---|---|---|
| Appearance | White to off-white powder | White to off-white powder | Visual |
| Protein Content | ≥ 70% | ≥ 80 – 85% | Kjeldahl |
| Moisture Content | ≤ 6% | ≤ 5% | Gravimetric |
| Fat Content | ≤ 1.5% | ≤ 1.0% | Soxhlet |
| Lactose Content | ≤ 20% | ≤ 12% | HPLC |
| Ash Content | ≤ 8% | ≤ 6% | Gravimetric |
| pH (10% Solution) | 6.5 – 7.0 | 6.5 – 7.0 | pH Meter |
| Casein:Whey Ratio | ~80:20 | ~80:20 | – |
| Heavy Metals (as Pb) | ≤ 10 ppm | ≤ 10 ppm | AAS / ICP |
| Lead (Pb) | ≤ 1 ppm | ≤ 1 ppm | AAS / ICP |
| Arsenic (As) | ≤ 1 ppm | ≤ 1 ppm | AAS / ICP |
| Salmonella | Absent | Absent | Microbiological |
| E. coli | Absent | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | ≤ 10,000 CFU/g | Microbiological |
SECTION 9: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Skin Irritation | Non-irritating |
| Eye Irritation | May cause mechanical irritation (powder) |
| Allergenicity | Contains milk protein – contraindicated for milk allergy sufferers |
| Chronic Toxicity | Non-toxic; FDA GRAS status |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS; Contains milk allergen – must be labeled for milk allergy; Low lactose content (more suitable for lactose intolerance); High biological value protein; Contains all essential amino acids |
SECTION 10: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 11: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 12: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms occur, seek medical attention. |
SECTION 13: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material (high protein content). Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, nitrogen oxides (NOx). |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 14: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM MOISTURE and high humidity; Keep away from direct sunlight and high temperatures. |
| Container Requirements | Tightly closed, moisture-proof containers (aluminum foil-lined bags, fiber drums, HDPE containers). |
| Materials to Protect From | Moisture, high humidity, light, strong oxidizing agents, direct heat sources |
| Shelf Life | 18 – 24 months (in unopened original packaging, under proper storage conditions). |
| Stability Note | Hygroscopic – absorbs moisture; Protein content may degrade at high temperatures; Keep container tightly closed after opening; Store in cool, dry place; Avoid odor absorption |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Avoid exposure to rain, sun, and moisture; Opened containers must be resealed immediately |
SECTION 15: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum Foil Bag | 5 kg, 10 kg, 25 kg | Aluminum foil laminated bag (moisture-proof) |
| Multi-layer Paper Bag | 10 kg, 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag | 5 kg, 10 kg, 25 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum | 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| FIBC / Big Bag | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
SECTION 16: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture. |
SECTION 17: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food ingredient approved; Milk protein; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe); Milk protein; Food ingredient |
| Turkey | Food ingredient; Subject to KKDIK regulation; Milk product regulations |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| Halal | Yes (with Halal certification) |
| Kosher | Yes (with Kosher certification) |
| Allergen Labeling | Must be labeled as containing milk (milk allergy warning) |
SECTION 18: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Süt Proteini Konsantresi, SPC, MPC, Protein Zenginleştirilmiş Süt Tozu |
| English Names | Milk Protein Concentrate (MPC), Casein-Whey Protein Blend, Dairy Protein Concentrate, Protein-Enriched Milk Powder |
| CAS Number | 9000-71-9 |
| Synonyms | Milk Protein Concentrate Powder, MPC 70, MPC 80, MPC 85, MPC 90, SPC |
SECTION 19: SUMMARY TABLE
| Parameter | MPC 70 | MPC 80-85 |
|---|---|---|
| Protein Content | ≥ 70% | ≥ 80 – 85% |
| Lactose Content | ≤ 15 – 20% | ≤ 8 – 12% |
| Appearance | White to off-white powder | White to off-white powder |
| Casein:Whey Ratio | ~80:20 | ~80:20 |
| Primary Application Areas | Food industry, sports nutrition, bakery | Sports nutrition, premium supplements, clinical nutrition |
| Shelf Life | 18 – 24 months | 18 – 24 months |
| GHS Signal Word | NONE | NONE |
| UN Number | Not regulated | Not regulated |
| Special Properties | Milk protein; Low lactose; High biological value; Allergen (milk); FDA GRAS | Milk protein; Very low lactose; High biological value; Allergen (milk); FDA GRAS |
SECTION 20: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Contains milk allergen – contraindicated for milk allergy sufferers. Must be labeled accordingly.
-
Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material, high protein content). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
Low lactose content – more suitable for lactose intolerance (but not completely lactose-free).
-
High biological value – contains all essential amino acids; Casein + Whey combination.
-
Casein isoelectric point (pH 4.6) – precipitates in acidic conditions.
-
Not suitable for milk-allergic individuals – contains milk protein.
BEST PRACTICE RECOMMENDATIONS:
Sports Nutrition: Use as high-quality protein source; 10-30 g per serving; Casein (slow release) + Whey (fast release) combination; Ideal for post-workout or night use; Mix with water, milk, or smoothie.
Dairy Products: Use as protein standardization and thickener; Dosage 1-15%; Used in yogurt, cheese, ice cream, coffee creamer; Prevents syneresis; Provides creamy texture.
Bakery: Use for protein enhancement and moisture retention; Dosage 2-5%; Cakes, biscuits, bread; Improves crust color (Maillard reaction); Extends shelf life.
Meat Products: Use for water binding and yield improvement; Dosage 2-4%; Sausages, salami, meatballs; Reduces cooking loss; Provides slicing ease.
Confectionery: Use for crystallization control and filler; Dosage 3-8%; Caramel, chocolate, candies; Prevents sugar crystallization; Improves texture.
Clinical Nutrition: Use as high biological value protein source; Dosage 5-20%; Medical nutrition; Tube feeding; Recovery support.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, light, and heat; Opened containers must be resealed immediately; Shelf life: 18-24 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.
MPC vs WHEY PROTEIN vs CASEIN COMPARISON:
| Property | MPC | Whey Protein | Casein |
|---|---|---|---|
| Source | Milk (casein + whey) | Whey | Milk |
| Protein Content | 70-90% | 70-95% | ≥90% |
| Casein:Whey Ratio | ~80:20 | 0:100 | 100:0 |
| Absorption Rate | Moderate (casein + whey) | Fast | Slow |
| BCAA Content | High | Very High | High |
| Use Time | Any time | Post-workout | Night / between meals |
| Lactose Content | Low-Medium | Low-Medium | Very Low |
| Solubility in Water | Moderate | High | Low |
| Cost | Medium | Medium-High | Medium |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. This product contains milk protein and must be labeled accordingly for milk allergy.
