Milk Permeate Powder (MPP) is a readily available food ingredient that can provide useful, cost effective solutions to meet today’s food formulations trends. MPP is an economical way to provide dairy flavor to many food systems. It can provide flavor enhancement, improve texture, cost savings, and browning for low sodium and other food applications. Popular…
Sweet whey powder (SWP) and skim milk powder/nonfat dry milk (SMP/NFDM) both contain significant mineral content and mineral composition is similar to MPP. SWP is almost equivalent to MPP in mineral composition while SMP/NFDM possesses a higher calcium content than MPP. You should be able to substitute MPP for SWP directly without any change in…
In most food product applications, lactose is used as a dairy solids filler/texturizer. Since MPP is 82% lactose, it can act as an excellent replacement for lactose as a dairy solids filler/texturizer. The primary difference between MPP and lactose is that lactose does not contain milk minerals while MPP contains approximately 8% milk mineral content.…
That would depend on the application, but in general, you will probably have to modify your product formula. Maltodextrin does not have a significant mineral content while MPP contains approximately 8% mineral content. A significant portion of the MPP mineral content comes from potassium, calcium, and magnesium. These minerals can interfere with gum stabilizing systems…