Milk Protein Concentrate MPC 85
Milk protein concentrate MPC 85 is a high-protein ingredient obtained from cow’s milk, containing about 85% protein on a dry matter basis. It is characterized by a neutral taste, good solubility, and excellent functionality in a wide range of food systems.
Source
MPC 85 is produced:
- From fresh cow’s milk or skim milk
- By mechanical filtration processes (ultrafiltration, diafiltration)
- Followed by gentle spray drying, which preserves the nutritional and functional properties of milk proteins (caseins + whey proteins).
Variations
MPC Product Variants
In addition to MPC 85, other protein concentrations are available:
- MPC 40–60 – medium protein content, higher lactose
- MPC 70 – higher protein content, balanced functionality and cost
- MPC 85+ – very high protein concentrates with minimal lactose and fat
- MPC 85 is most commonly used where high protein content, low lactose, and strong functional properties (emulsification, water binding, texture) are required.
Applications by Food Industry
Dairy Industry
MPC 85 is used in the formulation of high‑protein yogurts, fermented drinks, protein milks and cheese products with reduced lactose. It allows a substantial protein increase without excessive viscosity and without relying heavily on standard milk powder for solids build-up. It is particularly suitable for high‑protein yogurts, protein dairy drinks and cheeses with improved yield and shelf stability.
Sports And Functional Nutrition Industry
In this sector, MPC 85 is a key ingredient for protein powders, RTD protein beverages and protein bars. Due to its high protein and low lactose content, it is ideal for sports nutrition, meal replacement products, medical and clinical nutrition formulas, as well as for low‑carb and controlled‑carbohydrate concepts. It provides good solubility, creamy mouthfeel and a clean dairy taste.
Bakery Industry
In bakery applications, MPC 85 is used when the goal is to develop breads, baked goods and snacks with elevated protein content. It is incorporated into mixes for protein bread, tortillas, protein rolls and fitness bakery items, where it increases protein levels while maintaining acceptable texture and good loaf volume. It is also suitable for instant mixes (pancakes, waffles, muffins) carrying a high‑protein claim.
Beverage Industry
MPC 85 is important in the development of high‑protein beverages, diet and specialized low‑lactose drinks. It is used in RTD protein drinks, dairy–fruit beverages and protein shakes, enabling high protein concentration with relatively low viscosity, stable protein dispersion and good heat stability. It is particularly suitable for UHT protein drinks with extended shelf-life.
Benefits Of Use
- Very high content of complete milk protein (≈85%) with significantly reduced lactose and fat levels
- Excellent ingredient for high‑protein labeled products (drinks, yogurts, bars, instant powders)
- Favorable amino acid profile (casein + whey proteins) with sustained amino acid release
- Improved structure, viscosity and creaminess without excessive product thickening
- Good solubility and stability over a wide pH range and under heat treatment (UHT, pasteurization)
- Reduced lactose load – suitable for low‑lactose and lactose‑reduced formulations
- Efficient increase of solids and protein content with optimized cost per gram of protein
- Good processing and storage stability in powder form (low moisture, easier handling and longer shelf‑life)
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