Milk Protein Concentrate, Casein-Whey Protein Blend, Dairy Protein Concentrate, Protein-Enriched Milk Powder, MPC, MPC 70, 9000-71-9

Milk Protein Concentrate, Casein-Whey Protein Blend, Dairy Protein Concentrate, Protein-Enriched Milk Powder, MPC, MPC 70, 9000-71-9

Milk Protein Concentrate (MPC 70)

Definition: Milk Protein Concentrate (MPC) is a dairy ingredient produced by filtering milk to concentrate its protein fraction (mainly casein and whey proteins) while reducing lactose and fat. MPC 70 means the product contains about 70% protein on a dry matter basis. Its CAS number is 9000-71-9.

Applications

1. Food Industry

• Sports nutrition: Protein powders, shakes, bars, and supplements for athletes and bodybuilders.

• Dairy products: Yogurt, cheese, coffee creamers, and milk beverages.

• Bakery: Cakes, biscuits, bread — improves texture and protein content.

• Confectionery: Chocolate, caramel, and candies — acts as a filler and controls crystallization.

2. Functional Properties

• Thickening agent: Improves viscosity and creaminess.

• Water-binding: Helps retain moisture, extending shelf life.

• Flavor & color enhancer: Supports caramelization and Maillard reactions.

• Filler material: Used in pharmaceuticals and confectionery.

• Solubility booster: Enhances dispersibility in instant beverages.

• Protein standardization: Balances protein/fat ratios in dairy formulations.

3. Meat Industry

• Yield improvement: Retains water, increasing product weight.

• Sliceability: Strengthens texture for better slicing.

4. Nutritional Use

• Muscle growth & recovery: High-quality protein source for athletes.

• Dietary supplement: Used in high-protein diets.

• Animal nutrition: Sometimes applied in feed for racehorses.

Advantages

• High biological value protein (casein + whey).

• Lower lactose content — more suitable for lactose-sensitive individuals.

• Multifunctional — both nutritional and technological benefits.

Considerations

• May cause allergic reactions in people with milk protein allergy.

• Must be labeled properly in food products due to allergen regulations.

Milk Protein Concentrate (MPC) – Product Types, Uses, Dosages, Synonyms

Here’s a structured overview of MPC (CAS 9000-71-9):

1. Product Types

• MPC 40–60: Medium protein content, higher lactose.

• MPC 70: ~70% protein, balanced casein/whey ratio, moderate lactose.

• MPC 80–85: High protein, low lactose, often used in sports nutrition.

• MPC 90+: Very high protein, minimal lactose, premium applications.

2. Usage Areas

• Sports Nutrition: Protein powders, shakes, bars.

• Dairy Industry: Yogurt, cheese, coffee creamers, milk beverages.

• Bakery: Bread, biscuits, cakes — improves texture and protein enrichment.

• Confectionery: Chocolate, caramel, candies — controls crystallization, enhances mouthfeel.

• Meat Industry: Improves yield, sliceability, and water retention.

• Pharmaceuticals: Used as filler/binder in tablets and supplements.

3. Typical Usage Levels

(Varies by formulation and regulatory limits)

• Sports supplements: 10–30 g per serving (powders, shakes).

• Bakery products: 2–5% of flour weight.

• Confectionery: 3–8% depending on desired texture and crystallization control.

• Dairy formulations: 5–15% for protein standardization.

• Meat products: 2–4% for yield and texture improvement.

4. Other Names / Synonyms

• Milk Protein Concentrate (MPC)

• Süt Proteini Konsantresi (SPC)

• Casein-Whey Protein Blend

• Dairy Protein Concentrate

• Protein-Enriched Milk Powder