MPC 70% Food Grade Milk Protein Concentrate Whey Protein Concentrate
| Trade Term: | FOB,CIF |
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| Payment Terms: | T/T |
| Place of Origin: | Turkey |
Company Profile
| Location: | Turkey |
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| Business Type: | Trading Company |
Product Detail
| Means of Transport: | Ocean, Air, Land |
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| Type: | Others |
| Shelf Life: | 18 Months |
| Packing: | standard packaging |
| Delivery Date: | prompt delivery |
Product Description
MILK PROTEIN CONCENTRATE
MPC 70% ( Food Grade).
Milk Protein Concentrates (MPCs) are derived from dairy proteins.. They are rich in bound calcium, have good heat stability and a clean flavor profile. They contain both casein and whey protein in the same ratio as skim milk.
Milk Protein Concentrates are ideal for a large range of applications, including cheese products, cultured products, dairy-based beverages, pediatric nutrition, medical nutrition (enteral foods), weight management products, and powdered dietary supplements and sports nutrition products.
Dietary food supplements. It improves nutrition features, taste and smells increase the shelf life and enrich products with organic amino-acids.
In general, MPCs provide a concentrated source of protein for nutritional value, sensory and functional properties in the final application. MPC can be used as a replacer for Whole Milk Powder (WMP), Skim Milk Powder (SMP) and other milk powders on an equivalent protein or MSNF basis. In comparison with standard milk or SMP, MPC is high in protein and low in lactose.
We offer various Grades of Milk Protein Concentrate ( Protein 30 % to 70% )
Specification Data Sheet
PRODUCT | MILK PROTEIN CONCENTRATE (MPC 70%) Food Grade |
APPLICATIONS | Bakery , Milk and Confectioner Industry, Production of Food and Pharmaceutical Concentrates, Drinks and Diabetic Products. |
DESCRIPTION | A SPRAY DRIED FREE FLOWING, POWDER OBTAINED FROM HIGH GRADE PURIFIED (MILK PROTEIN. |
COLOUR | WHITE TO LIGHT YELLOWISH COLOURED POWDER. |
ODOUR | TYPICAL |
DESPERSIBILITY | EASILY DISPERSIBLE IN WATER AND FORMS UNIFORM DISPERSION. |
pH OF 10 % SOLUTION | 5.50 TO 7.50 AT 270C |
LOSS ON DRYING | NMT 6.00 % W/W AS ESTIMATED BY AOAC METHOD. |
CHEMICAL PARAMETER: (ON DRY WT. BASIS) | |
TOTAL NITROGEN(N) | NLT 10.98 %W/W AS ESTIMATED BY KJELDAHLS METHOD. |
TOTAL PROTEIN (N x 6.38) | NLT 70.00 % W/W AS ESTIMATED BY KJELDAHLS METHOD. |
MICROBIOLOGICAL PARAMETER: | |
TOTAL PLATE COUNT | NMT 10,000 CFU PER GRAM. |
YEAST & MOULDS | ABSENT. |
E. coli. | ABSENT. |
SALMONELLA | ABSENT. |
We Also Offer Tailor Made Product As Per Customers Requirement. | |
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