High Protein powders
Milk and vegetable proteins are made by ultra filtration and are often used in Sport Nutrition and diet products as well as in cheese, yogurt, energy bars, drinks and meat.
Proteins are also used as a functional ingredient to stabilize emulsions and for the manufacturing of fat filleds, toppings and foamers.
Casein is a slow-digesting protein similar to whey. Due to this characteristic, it has little effect on protein synthesis. Casein is obtained from milk and it is a very good source of essential amino acids. Casein can be used as nutritional suppliments, thickener, emulsifier and texture stabilizer in food such as in cream-based soups, sherbet, pudding and custard, beverages.
Caseinates are named the caseins soluble in water. They offer high functionality, high protein and tasteless flavor in a convenient powder form. This product is used in various applications such as nutritional bars, beverages, suppliments, meal replacements, baked goods, confectionery, dairy products, meats, soups and sauces.
Vegetable protein products (VPP) are defined as ‘food products produced by the reduction or removal from vegetable materials of certain of the major non-protein constituents (water, oil, starch, other carbohydrates) in a manner to achieve a protein content of 40% (dry weight basis) or over’. Plant-based protein supplements are a clean source of quality protein. Plant proteins are digested better, contain more usable protein and come with balanced nutrition.
Milk Powder Concentrate is a concentrated milk product containing 40–85% of milk protein that has been separated by the spraying – drying method at a low temperature to keep the natural properties of milk proteins. This powder is ideal for low fat applications because of the rich dairy profile and creamy mouth-feel at a fraction of the fat, calorie and cholesterol content. The MPC products can be easily dissolved and are heat resistant. They have good emulsion building abilities, foam building and gel formation abilities, as well as water-binding properties. It is highly versatile. MPC has a milky taste and smell, and has little sediment. Due to its proprieties (good emulsion building abilities, foam building and gel formation abilities, as well as water-binding properties) it can be used in cheese, sour milk products, milk drinks, medical food, weight management supplements, sport drinks, and dietary supplements. It is added to increase the protein, vitamin B and Calcium content in the products.
Milk Protein Isolate (MPI) is obtained by the partial removal of sufficient lactose and minerals (non-protein constituents) from skimmed milk. Milk Protein Isolate contains a least 90% protein, very little fat (typically less than 3%), carbohydrates or lactose. This product may be used as a daily supplement for those who do not consume the recommended amount of protein in their diet or those who are lactose intolerant. Due to the very high amino acid composition, the Milk Protein Isolate is excellent to be used in protein bars and meal replacement powders.
Whey Powder Concentrate is a product with a white to light cream-colour and a thin, clean flavor. It is the result of removing the sufficient non-protein constituents from pasteurized whey by drying so that the finished dry product contains 25% or more protein. The non-protein constituents are eliminated by physical separation techniques. Whey protein concentrates (WPC) are a great source of protein that’s rapidly assimilated by the body.
Whey Powder Isolate is a homogeneous, free-flowing whey protein manufactured from fresh sweet whey to concentrate the protein fractions. It is spray dried in order to obtain an excellent functional and nutritional source of all natural protein. It is used in a variety of dietary, health and sport food and beverage systems.
- High Protein powders: 7 Products -