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What are the common methods of beverage processing?

  It’s important to have a basic understanding of how beverages are processed and what packaging options are available for your beverage type. The goal of any traditional beverage process is to create a product that meets the desired shelf-life by reducing the risk of microbial spoilage by thermally or chemically treating the beverage itself…

Dairy Protein: When Enough Protein Is Not Enough

As higher-protein diets for health and wellness continues to rise, “how much” and “which kind of proteins,” are often asked questions. Understanding optimal levels and types of proteins for the people who need it most can help food formulators meet consumer demand for better, personalized nutrition. Researchers also shed light on a growing body of…

Why do whey and casein work better together?

  Milk is a mixture of two major proteins, whey and casein. Whey protein is frequently sold as a stand-alone supplement or used as the sole protein source in meal replacements. However,  research has shown that leaving casein and whey together (as found in our milk protein powders) may have multiple benefits for your body.…

What type of milk protein concentrate (MPC) is best for high-protein shakes?

  Our IdaPro MPC-80 is an excellent protein source for high-protein shakes. MPC has a high-protein low-lactose ratio making it a great choice for protein-fortified beverages and low-lactose options. It is valuable in, but not limited to, protein-enrichment applications such as adult nutrition, active nutrition and weight management. IdaPro MPC-80 has superior functional attributes: solubility,…

What type of milk protein concentrate (MPC) is best for high-protein ice cream?

  High-fat, low-carb, no-sugar-added protein ice cream is ideal for consumers looking for delicious and diet-friendly treats, especially those following the Keto or Atkins style diet. Our IdaPlus 1085, an enhanced, highly functional Milk Protein Concentrate, provides ice cream with faster dispersion and hydration, improved foam stability, higher water holding capacity, and moderate protein content…

Can I reduce the amount of shrinkage in ice cream by adding Milk Protein Concentrate (MPC) or Milk Protein Isolate (MPI)?

Milk proteins contribute three important structural functions to ice cream. They emulsify the fat phase during homogenization to produce a stable emulsion in the mix state. Their subsequent interaction with emulsifiers during the aging process reduces the adsorbed protein level, thus producing a fat emulsion that is able to partially coalesce in ice cream and…