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MILK PROTEIN ISOLATE

WHAT IS MILK PROTEIN ISOLATE (MPI) ?

Milk protein isolate (MPI) is a concentrated form of protein derived from milk. It is made by separating the protein from the other components of milk, such as lactose and fat, through a filtration process. Milk protein isolate typically contains a high percentage of protein, usually around 90%, with very low levels of lactose and fat.

 

Containing both the whey and casein fractions found naturally in milk, MPI provides the bioactive components innate in these fractions. It is used in a wide range of products, including functional foods, sports nutrition and weight management.

MILK PROTEIN ISOLATE (MPI) BENEFITS

Milk protein isolate has several benefits, some of which include:

 

  • Muscle growth and recovery: The high concentration of protein in milk protein isolate makes it an ideal supplement for athletes and fitness enthusiasts looking to support muscle growth and recovery.
  • Low lactose content: Milk protein isolate has a low lactose content, making it a suitable protein source for individuals who are lactose intolerant.
  • Low fat content: Milk protein isolate typically has a very low fat content, making it a good option for individuals looking to reduce their overall fat intake.
  • Satiety: Protein is known to be more satiating than carbohydrates and fats, so consuming milk protein isolate can help control appetite and reduce the risk of overeating.
  • Bone health: Milk protein isolate contains calcium, which is essential for maintaining bone health and preventing osteoporosis.

MILK PROTEIN ISOLATE (MPI) SPECIFICATIONS

Milk protein isolate specifications can vary depending on the specific product and manufacturer. However, here are some typical specifications for milk protein isolate:

 

  • Protein content: Milk protein isolate typically contains around 90% protein by weight.
  • Fat content: Milk protein isolate generally has a very low fat content, usually less than 1% by weight.
  • Lactose content: Milk protein isolate usually has a low lactose content, typically less than 1% by weight.
  • Carbohydrate content: Milk protein isolate has a low carbohydrate content, usually less than 2% by weight.
  • Calories: Milk protein isolate typically contains around 120-130 calories per 30-gram serving.
  • Amino acid profile: Milk protein isolate is a complete protein source, meaning it contains all nine essential amino acids. It has a high concentration of branched-chain amino acids (BCAAs), which are important for muscle growth and recovery.

MILK PROTEIN ISOLATE (MPI) FUNCTIONALITES

Milk protein isolate has several functionalities that make it a valuable ingredient in food products. Some of these functionalities include:

 

  • Emulsification: Milk protein isolate can be used to create stable emulsions, which are important for the texture and mouthfeel of many food products, such as dressings, sauces, and beverages.
  • Foaming: Milk protein isolate can be used to create stable foams, which are important for the texture and appearance of products such as meringues and whipped cream.
  • Gelation: Milk protein isolate can form gels, which are important for the texture of products such as pudding, yogurt, and protein bars.
  • Water binding: Milk protein isolate can bind to water, which is important for the moisture content and texture of many food products, such as meat products and baked goods.
  • Nutritional value: Milk protein isolate provides a high-quality source of protein, making it a valuable ingredient in products targeting protein supplementation.
  • Flavor and texture improvement: Milk protein isolate can improve the flavor and texture of certain food products such as protein bars, baked goods and protein shakes.

MILK PROTEIN ISOLATE (MPI) APPLICATION USES

Milk protein isolate has a wide range of application uses in the food and beverage industry. Some common applications include:

 

  • Sports nutrition: Milk protein isolate is used in sports nutrition products such as protein bars, drinks, and snacks to support muscle recovery and improve athletic performance.
  • Bakery products: Milk protein isolate is used in baked goods such as bread, cakes, and cookies to improve texture and moisture retention.
  • Dairy products: Milk protein isolate is used in dairy products such as yogurts, cheeses, and ice creams to improve texture, increase protein content, and reduce fat content.
  • Meat products: Milk protein isolate can be added to meat products such as sausages and burgers to improve texture and moisture retention.
  • Infant formulas: Milk protein isolate is used in infant formulas to provide a high-quality source of protein.
  • Snacks: Milk protein isolate is used in snacks such as protein bars, chips and crackers to increase the protein content, improve texture and reduce overall calories.

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