IS MILK PROTEIN CONCENTRATE (MPC) VEGAN?

As it is derived from milk, MPC is not vegan. However, dairy products are considered vegetarian. A vegan avoids all animal products, including eggs and dairy, while vegetarians tend to consume dairy products and eggs. Vegetarianism is usually a diet, while veganism is a lifestyle.

Why does IdaPlus 1085 demonstrate 2-4 times higher gel strength in yogurt than other MPIs?

Due to proprietary processing, IdaPlus 1085 provides more serum phase casein than a standard MPC. The serum phase casein interacts with whey proteins better than casein micelles, which in turn provides a stronger network in a yogurt white mass, resulting in significantly higher gel strength.

How can I reduce grittiness, graininess, and/or chalkiness in yogurt while increasing the amount of protein?

When adding protein to yogurt, the faster and more efficient the dispersion and hydration of the protein, the better the texture and appearance. Our functional IdaPlus 1085 protein offers significantly faster dispersion and hydration, including in colder temperatures, compared to standard MPCs. By using IdaPlus 1085, a yogurt manufacturer can expect to experience improved texture…

What are the nutritional differences between MPC/MPI and WPC/WPI?

Whey protein is fast-digesting, meaning the proteins empty from the stomach quickly, resulting in a rapid and substantial increase in amino acids, which aids in muscle synthesis. Casein protein, however, is slow-releasing. Casein consumption results in a prolonged increase in blood amino acids, which reduces muscle breakdown. Both whey and casein have nutritional advantages and…

How does heat stability compare in MPC/MPI vs WPC/WPI?

WPC is much less heat stable than MPC. When WPC is heated under ultra-high temperatures or retort conditions, the native whey unfolds and aggregates, causing gelling. Whey proteins also denature and lose solubility when exposed to ultra-high temperatures. As a result, WPCs cannot be used in large amounts in applications where a high heat step…

What are the flavor differences between MPC/MPI and WPC/WPI?

MPCs/MPIs have a clean, light, milky flavor compared to WPCs/WPIs. As WPC/WPIs are a byproduct of cheese production, they can have various off-flavors due to processing such as sourness, bitterness, and broth-like. These off-flavors result from high usage levels of sodium, potassium, and chlorine. Whey proteins may also bind volatile flavor compounds during processing. In…

How is the quality of the protein in a consumer product assessed?

If one is talking about nutritional quality, it is difficult to accurately assess the nutritional quality of a single protein when it is mixed with other nutrients in a consumer product. For that reason, protein nutritional quality is usually assessed on a single protein without any additional nutrients present. Such assays include Relative Protein Efficiency…

What is the difference between a Milk Protein Concentrate or Isolate and Whey Protein Concentrate or Isolate?

The term, Milk Protein Concentrate, was modeled after the already existing name for protein that had been concentrated from cheese whey by ultrafiltration, Whey Protein Concentrate (WPC). In spite of the fact that MPC is significantly different from WPC, many people today continue to confuse the two. As per the FDA opinion, a Milk Protein…

What is the L-glutamine content in IdaPro® MPI-85%?

By the method used to run an amino acid assay, the amide group on glutamine is sheared off during the breaking of peptide bonds, changing the glutamine into glutamic acid. They are not the same thing…but by an amino acid assay, glutamine always shows up as glutamic acid. Unfortunately, it doesn’t help that the body…