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|Minimum Order
Place of Origin:
-
Price for Minimum Order:
-
Minimum Order Quantity:
-
Packaging Detail:
standard packaging
Delivery Time:
prompt delivery
Supplying Ability:
-
Payment Type:
T/T
Turkey
Contact Person Mr. Mohammed
Ikitelli K. Org.San Bolgesi Turgut Ozal Guzeller Osb 41400 Basaksehir, Gebze 0090 Turkey, Gebze, Gebze
MILK PROTEIN CONCENTRATE
MPC *0% ( Food Grade).
Milk Protein Concentrates (MPCs) are derived from dairy proteins..
They are rich in bound calcium, have good heat stability and a
clean flavor profile. They contain both casein and whey protein in
the same ratio as skim milk.
Milk Protein Concentrates are ideal for a large range of
applications, including cheese products, cultured products,
dairy-based beverages, pediatric nutrition, medical nutrition
(enteral foods), weight management products, and powdered dietary
supplements and sports nutrition products.
Dietary food supplements. It improves nutrition features, taste and
smells increase the shelf life and enrich products with organic
amino-acids.
In general, MPCs provide a concentrated source of protein for
nutritional value, sensory and functional properties in the final
application. MPC can be used as a replacer for Whole Milk Powder
(WMP), Skim Milk Powder (SMP) and other milk powders on an
equivalent protein or MSNF basis. In comparison with standard milk
or SMP, MPC is high in protein and low in lactose.
We offer various Grades of Milk Protein Concentrate ( Protein *0 % to *0% )
Specification Data Sheet
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PRODUCT |
MILK PROTEIN CONCENTRATE (MPC *0%) Food Grade |
|
APPLICATIONS |
Bakery , Milk and Confectioner Industry, Production of Food and Pharmaceutical Concentrates, Drinks and Diabetic Products. |
|
DESCRIPTION |
A SPRAY DRIED FREE FLOWING, POWDER OBTAINED FROM HIGH GRADE PURIFIED (MILK PROTEIN. |
|
COLOUR |
WHITE TO LIGHT YELLOWISH COLOURED POWDER. |
|
ODOUR |
TYPICAL |
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DESPERSIBILITY |
EASILY DISPERSIBLE IN WATER AND FORMS UNIFORM DISPERSION. |
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pH OF *0 % SOLUTION |
5.*0 TO 7.*0 AT *70C |
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LOSS ON DRYING |
NMT 6.*0 % W/W AS ESTIMATED BY AOAC METHOD. |
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CHEMICAL PARAMETER: (ON DRY WT. BASIS) |
|
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TOTAL NITROGEN(N) |
NLT *0.*8 %W/W AS ESTIMATED BY KJELDAHLS METHOD. |
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TOTAL PROTEIN (N x 6.*8) |
NLT *0.*0 % W/W AS ESTIMATED BY KJELDAHLS METHOD. |
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MICROBIOLOGICAL PARAMETER: |
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TOTAL PLATE COUNT |
NMT *0,**0 CFU PER GRAM. |
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YEAST & MOULDS |
ABSENT. |
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E. coli. |
ABSENT. |
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SALMONELLA |
ABSENT. |
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We Also Offer Tailor Made Product As Per Customers Requirement. |
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