The processing of milk to isolate the nutritional compounds that make it such a rich source of protein is a complex undertaking with several steps and multiple methodologies. Of the products these methods may produce, one of the largest categories includes casein products. Since the word casein itself refers to a type of molecule…
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…
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…
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.…
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,…
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…
Yes, our IdaPro MPIs/MPCs deliver a clean, milky flavor, offer excellent solubility and emulsifying capabilities, and can be added as a flavor carrier for sugar-based products. Using Milk Protein Isolate (MPI) or Milk Protein Concentrate (MPC) in high protein bar formulas, as well as in the coating, will boost the protein value of your finished…
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…
Protein sources differ in how they stimulate muscle protein synthesis. The type of protein consumed before bed is important for best results. Micellar Casein (MC) is a slowly digested protein source allowing for a slow release and increase of amino acids throughout the night. Whey protein is a more rapidly digested protein and has been…
Many of the problems encountered when using milk protein powders to supplement milk solids when manufacturing cheese can be attributed to improper dispersion, improper hydration and poor solubility of the milk protein powder. To ensure optimum cheese quality, cheese manufacturers need to properly disperse and hydrate milk protein powder into their cheese milk before they…