Milk Protein Concentrate (MPC) is a protein product extracted from milk. It has the following detailed product information:
I. Production Process
Milk protein concentrate is mainly extracted from milk through membrane separation technologies such as ultrafiltration and reverse osmosis. First, the milk is pretreated to remove impurities and fat. Then, ultrafiltration membrane is used for filtration to retain macromolecular substances such as proteins while allowing small molecular substances such as lactose and minerals to pass through. Subsequently, reverse osmosis is used to further concentrate the protein solution and remove moisture to finally obtain the milk protein concentrate product.
II. Nutritional Components
High protein content: Usually contains 50% to 90% protein. The specific content depends on the production process and product specifications. It mainly includes casein and whey protein. They are both high-quality proteins, containing essential amino acids for the human body. The amino acid composition is close to human needs and is easily absorbed and utilized by the human body.
Rich in minerals such as calcium and phosphorus: These minerals are crucial for maintaining physiological functions such as bone health, nerve conduction, and muscle contraction.
Contains a small amount of lactose and fat: For people with lactose intolerance or those who need to control fat intake, milk protein concentrate is a better choice of protein source.
III. Functional Characteristics
Good solubility: It can quickly dissolve in water to form a uniform solution, which is convenient for application in various foods and beverages.
Emulsifying property: It can stabilize oil-water mixtures and prevent oil-water separation, playing an important role in products such as dairy products, salad dressings, and sauces.
Gelatinizing property: Under specific conditions, such as heating and adding calcium salts, it can form a gel, increasing the texture and taste of the product. For example, in cheese, pudding and other products, the gelatinizing property of milk protein concentrate can improve the structure and stability of the product.
Water retention property: It can absorb and retain moisture, improving the juiciness and taste of the product. It has application value in products such as meat products and baked goods.
IV. Application Fields
Dairy products: It can be used to produce high-protein milk, yogurt, cheese and other products, improving the protein content and nutritional value of products. For example, in high-protein yogurt, milk protein concentrate can increase the thickness and taste of yogurt while providing more protein.
Nutritional supplements: Due to its high protein content and good nutritional characteristics, it is often used as a protein nutritional supplement such as protein powder and protein bars. It is suitable for athletes, fitness enthusiasts, the elderly and people who need to supplement protein.
Meat products: In meat products, milk protein concentrate can improve the water retention and tenderness of products and improve the taste. At the same time, it can also increase the protein content of meat products and improve the nutritional value of products.
Baked goods: It can increase the protein content of baked goods such as bread and cakes and improve the texture and taste of products. For example, adding milk protein concentrate to bread can make the bread softer and more elastic and extend the shelf life of bread.
Beverages: It can be used to produce high-protein beverages such as protein shakes and sports drinks. These beverages not only provide rich protein but also have good taste and nutritional value, and are suitable for drinking after exercise or when nutritional supplementation is needed.
V. Safety
Milk protein concentrate is extracted from natural milk and is generally considered a safe food ingredient. However, for some people, such as those with milk allergies, products containing milk protein concentrate should be avoided. In addition, during the production process, production processes and hygiene conditions should be strictly controlled to ensure product quality and safety.
In conclusion, milk protein concentrate is a protein product with high nutritional value and multiple functional characteristics and has broad application prospects in the food industry.
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