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. A significant portion of the MPP mineral content comes from potassium, calcium, and magnesium. These minerals can interfere with gum stabilizing systems and emulsification systems. Therefore, care must be taken to prevent the minerals from interfering with product stability by sequestering the mineral to decrease their reactivity with other ingredients. Addition of sequestrant salts, such as disodium or dipotassium phosphate should help decrease MPP mineral reactivity with the rest of the product ingredients. If the product contains iota or lambda carrageenan and/or guar gum, you might find that you can decrease gum usage levels when substituting MPP for lactose, or any other ingredient with little or no mineral composition, because calcium acts synergistically with these gums to enhance gelling and water binding.
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