MPC

It is important to note that, although MPCs are a rich source of proteins, individuals with milk allergies or food intolerances should consult a healthcare professional before including them in their diet.

Characteristics of MPCs:

• Origin: MPCs are derived from milk, mainly cow's milk. They generally contain two types of proteins: casein (majority) and whey protein.
• Production Process: MPCs are manufactured by processing milk to isolate proteins from other milk components, such as lipids and carbohydrates. This process may include steps such as microfiltration, ultrafiltration, or chromatography.
• Composition: Rich in proteins, with a high percentage of proteins per serving. They may also contain varying amounts of fats, lactose, and minerals, depending on the manufacturing process.
• Complete Amino Acid Profile: They have a complete amino acid profile, meaning they provide all essential amino acids necessary for the body.
• Digestibility: Milk proteins are generally well-digested by most people. However, some individuals may be lactose-sensitive and may prefer alternatives.
• Use: As ingredients in the food industry to enrich various protein products such as protein bars, protein drinks, bakery products, etc.
• Sports and Nutrition: Due to their amino acid profile and digestibility, MPCs are popular in the field of sports nutrition. They are often used as protein supplements to support muscle growth and recovery after exercise.
• Weight Control: MPCs can also be used in weight control diets due to their high protein content, which can help promote satiety.
• Lactose-Free Products: Some MPCs can be processed to reduce lactose content, making them more suitable for individuals with lactose intolerance.