What is the highest protein level of Milk Protein Isolate (MPI) available and what applications can it be used for?

IdaPro Milk Protein Isolate-90% (MPI-90). Water, lactose and minerals are reduced to achieve a protein content of 90% on a dry matter basis (casein and whey protein). IdaPro MPI-90 is valuable in high protein-enrichment applications such as ready to drink beverages, powder mixes and bars for adult nutrition, sports nutrition and weight management, particularly when…

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.

Can modifying calcium in an MPC/MPI have a positive effect on age gelation and sedimentation in RTDs and eliminate the need for SHMP?

Over the past decade or so, there has been an increase in demand for dairy-based, high-protein, ready-to-drink (RTD) beverages. One problem that has plagued beverage formulators is the shelf life and viscosity. At Idaho Milk Products, we have found a way to improve these conditions dramatically while maintaining a high level of protein. through the…

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 obtain a low-viscosity, high-protein drinking yogurt with superior shelf-life?

Post Fermentation shear is critical to obtain a low-viscosity in a drinking yogurt. To maintain this low-viscosity, it is important to control interactions between casein micelles over the shelf-life of the drinking yogurt. The only way viscosity builds over the shelf-life of a drinking yogurt is when casein to calcium phosphate interactions occur over time.…

Can the gradual return to higher viscosity after the shear process in drinking yogurts be mitigated?

Calcium phosphate in yogurt promotes the reforming of a casein gel after being sheared post fermentation, leading to higher viscosity. Lowering the amount of available calcium phosphate will inhibit the increase in viscosity. Our IdaPlus 1085 has been specially designed with less calcium phosphate and is perfect for preventing the aggregation of the casein micelles…

How can I maintain a low viscosity in my drinking yogurt?

Drinking yogurts achieve their initial low viscosity after the gel has set and the yogurt is subjected to a shear process, which breaks the interactions between the casein micelles. With standard MPCs/MPIs, over time, calcium phosphate found in the casein micelles will reform links that were broken during the shearing process, causing higher viscosity. The…

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…