What is the difference between the D and L form of proteins?

D and L refer to the confirmation, or orientation, of molecules that make up amino acids that form proteins. While amino acid confirmation is difficult to determine in a lab, biological systems such as the human body are able to easily differentiate these two forms and will only use amino acids in the L-conformation to…

What is the difference between Milk Protein Concentrate and Milk Protein Isolate?

There is very little difference between an MPC and an MPI—If both are truly filtered products…ultrafiltration, microfiltration, etc. A truly filtered MPI (90% protein dry basis—about 86% protein “as is” basis) contains a higher protein content than an MPC 80 (80% protein minimum “as is” basis) or MPC 85 (82.5% protein minimum “as is” basis).…

What is the meaning of “as is” protein content versus “dry basis” protein content?

If you’re confused, you’re not alone! When speaking of protein contents, the only protein content (powder or liquid) that should concern a food processor is the “as is” protein content. Many protein manufacturers try to make their protein powder compositions look better by providing a “dry basis” protein content – the percent of protein based…

If most of the protein in MPC is casein, can MPC be used in food products in place of casein or caseinates?

In most cases, yes, you can use MPC/MPI to replace casein and/or caseinates in food formulations. Obviously, since MPC/MPI forms water dispersions that are most similar in appearance to calcium caseinate, one can easily substitute MPC/MPI into any calcium caseinate application. Usually, substituting MPC/MPI for calcium caseinate will result in an improvement in food product…

Can I expect the same metabolic benefits of Micellar Casein from consumption of casein or caseinates?

No. The metabolic benefits attributed to micellar casein consumption will not automatically transfer over to casein/caseinate consumption. As stated in the response above, many of the digestive enzymes are site specific and require a certain structure to perform. Acid casein and/or rennet casein have already been precipitated as a curd from milk as part of…

Why is Micellar Casein important?

Casein in its micellar form is a unique molecular structure. When we consume micellar form casein, a “bolus” (a large curd) is formed in our stomach as the micellar casein reacts with gastric juices in the stomach. The bolus takes on a unique structure also. Our stomachs and upper intestines produce enzymes to help speed…

What is a Casein Micelle?

The word “micelle” is a chemical term. It is used to describe the structure that certain very large molecules will form when dispersed in a solvent. Believe it or not, water is considered to be a solvent (chemicals are made soluble in water). Very large molecules are considered to be too large to be truly…