IdaPro® Milk Proteins - SupplySide Storefronts

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IdaPro® Milk Proteins
Freshness
Flavor
Functionality
Freshness, flavor and functionality
in every formulation.
IdaPro® Milk Proteins
We believe the freshest, most consistent milk product
ingredients lead to the best tasting end products.
And we are the only supplier on the planet whose ultra fresh milk proteins can transition from
milking parlors to final packaging within twenty-four hours.
IdaPro ® Milk Proteins are manufactured
from farm fresh, Grade A fluid milk using a
proprietary cold filtration process to concentrate the milk protein while significantly
reducing the lactose content. No chemicals
are added to the milk during processing that
would destabilize or denature the milk proteins.1 That is why Idaho Milk Products delivers the highest quality milk proteins in their
purest, most natural form, along with easyto-absorb important milk minerals such as
2 | idahomilkproducts.com
calcium, phosphorous, magnesium, and
zinc that are complexed to the milk proteins.
IdaPro® Milk Proteins contain native whey
proteins and micellar casein in the same
unaltered ratio as naturally occurring in milk.
These fast and slow digesting proteins are
ideal for muscle protein synthesis, long term
amino acid release, 2 and lasting satiety in
sports nutrition, adult nutrition and weight
management applications.
We took our time and got it right
Our dedication to freshness results in better tasting, better performing milk proteins.
Flavor
IdaPro Milk Proteins are
characterized by a clean,
light, milk y flavor and
aroma. In a blind study, an independent panel at
North Carolina State University tested IdaPro®
Milk Proteins against eight competitive samples. The panel found that IdaPro® Milk Proteins
scored significantly higher than all competitive
samples. IdaPro® Milk Protein had the cleanest,
freshest flavor and aroma, scored the lowest in
lipid oxidation, and did not have any significant
undesirable flavor components.3
®
Functionality
I n f u n c t i o n a l te s t i n g ,
I da Pro ® M i l k Pr ote i n s
scored high compared to
competitive milk proteins in important functional
properties for food and beverage applications
including nitrogen solubility, suspension stability, viscosity and emulsion stability. IdaPro® Milk
Proteins have uniform particle size and better
flowability than the competitive set.4
Value
IdaPro® Milk Proteins are a
high quality, cost effective
replacement of whey proteins. Whey protein is no longer the least expensive protein to use for protein fortified food
product formulations. IdaPro® Milk Proteins are
priced considerably below the whey protein
market and are an excellent way to increase
profits while maintaining high quality, protein
fortified, food products. Just replace some or all
of the whey protein in your product formulation
with IdaPro® Milk Proteins and see an improvement in your cost structure.
Companies that have replaced all or part of the
whey in their product formulas with IdaPro ®
Milk Proteins have simplified their supply chain
and increased their profits while gaining valuable consumer benefits, including improved
physiological response, enhanced nutrient bioavailability, and increased efficacy of muscle
metabolism.
Idaho Milk Products | 3
IdaPro® Milk Proteins : Consistent Casein to Whey Ratio
Raw Milk Supplied to Idaho Milk Products
Fig. 1: Casein Protein to Whey Protein5
4 | idahomilkproducts.com
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Casein Protein to Whey Protein Ratio
Whey Protein
Casein Protein
Seasonal
Consistency
Our dairies not only control
what their cows eat, they control the breeding schedule of their entire herd. To
insure product consistency, they rotate their herd
breeding schedule so that roughly the same number of cows are calving and lactating throughout the
year. Other companies work with inconsistent raw
milk that varies widely in mineral content and wheyprotein to casein-protein ratios during the forty-two
to forty-four week lactation period. The unmatched
consistency of our raw milk pays big dividends
to our customers who depend on our consistent
ingredient profiles for their end product formulations. Consistent ingredients also mean consistent
manufacturing.
Monthly testing of raw milk supplied by our dairies
shows a consistent ratio of true casein protein to whey
protein over the period of 12 months. (See Fig. 1)
Quality/Safety
We are the only dedicated
Grade-A MPC-80+ processing
plant in the world. And we didn’t
just build our facility to meet HACCP requirements;
we used HACCP guidelines as the blueprint for our
entire operation. As a testament to our commitment
to quality, our facility also holds certification in SQF
2000 Code Level 3 for comprehensive food safety
and quality management systems.
Every processing step is directed by a single custom
control software system that synchronizes and
controls the actions of the plant as an integrated
process from beginning to end, not as individual
and separate processes working independent of
one another.
Quality Assurance within our facility begins
directly on the processing lines. Infra-red and
Near Infra- red analytical equipment is installed
in the processing lines and in the control rooms
to provide instant analysis and feedback to the
operators. State of the art analytical equipment and
traditional methodologies are employed throughout
processing to ensure the most stringent quality
standards are met and kept.
And because we have a dedicated supply—we have
full lot traceability from milking parlor to finished
product.
Expert Advice
and Outstanding
Customer Service
Our employees bring a broad range of skills and
experience to form a flexible passionate team.
Experienced process engineers and manufacturing experts control our high technology production
facility. Ultra vigilant food, nutrition and microbiology experts deliver an unmatched level of quality
control.
Our Sales Management Team specializes in the
food and nutrition market, backed by a scientific
background that enables us to better understand
our customers’ needs.
Through our well-balanced mixture of technological and managerial expertise, strong product and
industry knowledge, and the highest level of quality
focus, Idaho Milk Products has quickly become a
respected successful international force.
Idaho Milk Products | 5
IdaPro® Milk Proteins : Amino Acid Comparison
Amino Acid Profile
Grams Per 100 Grams Protein
0 5 10 1520 2530 35 4045 50
Cysteine
Aspartic Acid/Asparagine
Serine
Glutamic Acid/Glutamine
Proline
Glycine
Alanine
Tyrosine
Arginine
Threonine*
Phenylalanine*
Histidine*
Lysine*
Methionine*
Valine*†
Isoleucine*†
Leucine*†
Tryptophan*
Essential Amino Acids
Side Branched Chain AA’s
IdaPro® MPI-85
WPC 80
Casein
Fig. 2: Amino Acid comparison conducted by AAA Service Laboratory.6
* Essenti al A m i no A ci d
† Si de Branch C hai n A m i no A ci d
6 | idahomilkproducts.com
IdaPro® MPI-85 vs
WPC 80 vs Casein
Grams Amino Acid per 100 Grams Protein
Amino Acid
IdaPro®
MPI-85
WPC
Casein
80
Cysteine
1.19
3.82
0.34
Aspartic Acid/
Asparagine
7.50
10.95
6.57
Serine
5.02
4.75
5.58
Glutamic Acid/
Glutamine
20.87
17.42
19.08
Proline
9.16
5.48
9.62
Glycine
1.58
1.61
1.8
Alanine
3.01
4.59
2.79
Tyrosine
5.37
3.23
5.4
Arginine
3.80
2.69
3.11
Threonine
4.20
6.89
4.32
Phenylalanine
5.02
3.31
4.77
Histidine
1.06
1.00
2.69
Lysine
8.35
9.29
7.29
Methionine
2.85
2.22
2.61
Valine
6.23
5.85
6.39
Isoleucine
5.11
6.32
5.40
Leucine
9.67
10.57
9.00
Tryptophan
1.28
1.63
1.26
Essential Amino
Acids
43.77
47.08
43.73
Side Branched
Chain AA’s
21.01
22.74
20.79
Essential Amino Acids
†
†
†
Amino Acid
Profile: Milk
Proteins vs
Whey Proteins
In testing of three market available WPC-80
samples and three IdaPro ® MPI-85 samples,
results of assays conducted by independent
testing laboratories showed that the Amino Acid
(AA) profiles are very similar.6 The slight differences in Essential AA’s per 100 grams of protein
as well as Side Branched Chain AA’s (+/- 7%),
when the testing method error is taken into
account, would not be significant metabolically
(see Fig. 2).6 A 20 gram serving of protein from
WPC 80 would provide 9 grams of Essential AA’s
and 4 grams of Side Branched Chain AA’s. The
same serving of IdaPro® MPI-85 would provide
nearly 9 grams of Essential AA’s and 4 grams of
Side Branched Chain AA’s (see Table 2).6
Table 2: Amino Acid testing conducted by AAA
Service Laboratory.6
Idaho Milk Products | 7
IdaPro® Milk Proteins : Applications
Applications
IdaPro Milk Proteins are
used to add protein and
to provide nutritional and
functional benefits to dairy products such as
yogurt/fermented dairy, processed cheese, natural cheese, and ready-to-drink beverages and
powder mixes for weight management, sports
nutrition and adult nutrition.
®
Yogurt/
Fermented
Dairy
IdaPro® Milk Proteins are an excellent ingredient for stabilizing yogurt and increasing protein versus skim solids for Greek style yogurt
applications. Stabilizers such as modified food
starch, pectin, gelatin and/or gums can provide
desired texture to yogurt; however, if used in
excess, they will also detract from the desired
flavor and aroma profile. In regular, low fat, or
nonfat yogurt, the use of IdaPro® Milk Proteins
as part of the stabilizing system will result in a
yogurt with a heavier body and creamier texture
without detracting from flavor and aroma.
IdaPro® Milk Proteins are especially beneficial
in Greek style yogurt applications. Traditional
methods for manufacture of Greek style yogurts
are too cumbersome and unhygienic for large
scale, modern yogurt manufacturing facilities.
To make a consistent, high quality Greek style
yogurt, use IdaPro® Milk Proteins to increase
the protein content to desired levels. At normal
Greek style yogurt compositions, IdaPro® Milk
Proteins will add significantly to texture and stability, reducing the necessity for the addition of
other stabilizers.
8 | idahomilkproducts.com
Processed or
Non-Standardized
Cheese
As an ingredient in processed cheese, IdaPro®
Milk Proteins increase cheese emulsification,
add to cheese body, and help control melt characteristics. IdaPro® Milk Proteins are added to
processed cheese formulations to achieve the
proper fat to nonfat solids ratio (especially when
milk fat is also an ingredient in the formulation)
and to improve appearance by promoting a
more homogenous, creamier looking texture.
Perhaps the most important function for milk
proteins in processed cheese is to control the
melt characteristics. By carefully adjusting
usage levels of IdaPro ® Milk Proteins in processed cheese formulations, the extent of melt
browning, melt spread and deformity of the
cheese can be easily controlled.
Natural Cheese
Where regulations allow,
IdaPro ® Milk Proteins can
be used to manufacture
natural cheeses. In the many geographical areas
of the world with limited supply of fluid milk for
cheese making, it is common for IdaPro® Milk
Proteins to be utilized to extend limited fluid
milk solids or to function as milk solids when
fluid milk isn’t available. IdaPro® Milk Proteins
have been found to produce excellent quality
natural cheeses and have been used to manufacture almost every type of natural cheese.
Cheese manufacturers who utilize IdaPro® Milk
Proteins also enjoy the benefit of a decrease in
whey solids. Where regulations allow, IdaPro®
Milk Proteins can be dispersed directly into
cheese milk prior to pasteurization of the milk at
the start of cheese making (cheese milk extension), or can be dispersed in water and the
resulting suspension used in place of milk for
cheese making.
Weight
Management
IdaPro ® Milk Proteins are
an excellent ingredient
for weight loss products. Studies have shown
that when included in weight loss products,
milk proteins provide satiation and stimulate
enhanced fat burning.7 The feeling of satiation
with milk protein lasts hours longer than with
other proteins because of the stomach clotting properties of milk proteins and because
Glycomacropeptide (GMP) is released when the
stomach begins digestion of the casein-protein
in milk proteins. GMP has also been shown to
stimulate certain areas of the brain to provide a
sensation of satiation.
Individuals on calorie-restricted diets have less
desire to eat when they consume products containing milk proteins because of the satiating
properties of the casein micelles in the milk proteins. Milk protein-bound calcium has also been
shown to increase fat loss for people on calorie
restricted diets by as much as 22% vs. proteins
without bioavailable calcium.8 This is because
the calcium bound to the casein micelle in milk
protein is more bioavailable—it absorbs more
efficiently into the blood and is utilized more
efficiently by the cells to help burn fat.
Sports Nutrition
IdaPro ® Milk Proteins are
a win/win for sports nutrition formulas. Each time
an athlete trains or competes, muscle tissue is
damaged. After exercise, the body immediately
attempts to start repairing the damaged muscle tissue using the amino acids required for
muscle tissue repair. Because these key amino
acids are obtained from consumed food, protein intake is extremely critical for hard training
athletes. Without proper pre- and post-exercise
nutrition, the athlete will not have the required
amino acids available and therefore will experience slower recovery and a gradual loss in size
and strength of skeletal muscle tissue.
A lesser known benefit of milk protein is the
highly bioavailable milk mineral content, predominantly calcium and phosphorous, which
help to build stronger skeletal support, and
zinc and magnesium which help to stimulate metabolic growth. The combination of
high quality fast and slow digesting proteins
and highly bioavailable milk minerals make
IdaPro® Milk Proteins the perfect food for hard
training athletes.
Adult Nutrition
IdaPro ® Milk Proteins are
the protein ingredient of
choice for high protein
Ready to Drink (RTD) shakes. Unlike cheese
whey proteins that have undergone extensive
chemical and heat modification, IdaPro® Milk
Proteins contain whey proteins in their native,
undenatured structure along with micellar
casein.
IdaPro® Milk Proteins possess a fresher, blander
flavor than competitive milk protein powders.
This allows formulators to save money by using
less flavoring. IdaPro ® Milk Protein powders
also allow Ready to Drink beverage formulators to use lower phosphate stabilizer levels for
improved flavor, while maintaining long-term
shelf life stability. The superior heat stability and
fresher flavor of IdaPro® Milk Protein powders
make them the number one choice of high protein Ready to Drink beverage formulators.
At current market prices, IdaPro® Milk Protein
is also a smart ingredient. A high protein Ready
to Drink beverage would cost 5% to 10% less
when formulated with IdaPro® Milk Protein powders as opposed to caseinates and/or whey
protein isolate.
Idaho Milk Products | 9
IdaPro® Milk Proteins
IdaPro® Milk Proteins
Product Category / Name
Description
IdaPro® Standard
Cold filtration milk proteins
Dispersibility
Kosher
Halal
IdaPro® MPC-80
Milk Protein Concentrate 80%
•
Y
Y
IdaPro® MPI-85
Milk Protein Isolate 85%
•
Y
Y
IdaPro® MPI-90
Milk Protein Isolate 90%
•
Y
Y
•
Y
Y
IdaPro® Low Lactose
IdaPro® MPI-85LL
• • • = E x c e lle n t 10 | idahomilkproducts.com
•• = Good
Reduced lactose milk proteins
Milk Protein Isolate 85% Low Lactose
• = F a ir
Ready-toDrink
Instant
Powders
Natural
Cheese
Processed and
Non-standardized
Cheese
Yogurt/
Fermented
Dairy
Baking
Blends
Sauces
Value
Applications
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Re fe re nc e s
1. L a c t a s e e n z y m e u s e d t o a c h i e v e l o w l e v e l s o f l a c t o s e i n
I d a P ro L o w L a ctose Milk Prote in s.
2. Boirie Y. et al. Slow and fast proteins differently modulate
p o s t p r a n d i a l p ro t e i n a c c re t i o n . P ro c N a t l A c a d S c i U S A ,
Vo l u me 9 4 ( 2 6 ) , 1 4 9 3 0 -1 4 9 3 5 , 1 9 9 7 .
3. T h e S o u t h e a s t D a i r y F o o d s R e s e a r c h C e n t e r, N o r t h
C a ro l i n a S t a t e U n i v e r s i t y, D r. M a r y a n n e D r a k e , J u l y 1 3 ,
2 0 1 0 . Te s t i n g con du c te d on I da Pro MPC-8 0 .
4. Te s t i n g c o n d u c t e d a t D a i r y P ro d u c t s Te c h n o l o g y C e n t e r,
C a l i f o r n i a P o l y t e c h S t a t e U n i v e r s i t y, D r. P h i l l i p To n g a n d
D r. Va n d n a S i k an d, R e por te d Ju ly 1 3 , 2 0 1 0 .
5. Te s t i n g c o n d u c t e d a t C o r n e l l U n i v e r s i t y, D e p a r t m e n t
of Food Science using Standard Methods for the
Ex ami nati o n o f Dai ry Pro ducts 15.136.
6. Te s t i n g c o n d u c t e d a t A A A S e r v i c e L a b o r a t o r y, M a r c h
2012.
7. Paddon-Jones, D. et al. Protein, Weight Management, and
Satiety. American Jour nal of Clinical Nutrition . Volume 87,
1558S-1561S, 2008.
8. R o b e r t P H e a n e y e t . a l . C a l c i u m a n d We i g h t : C l i n i c a l
Studies. Journal of the American College of Nutrition.
Vo l ume 21, N o . 2, 152S-155S, 2002.
Idaho Milk Products | 11
We use time to your advantage.
Contact:
Idaho Milk Products
2249 South Tiger Drive
Jerome, ID 83338 USA
Phone: +1 208.644.2882
Fax: +1 208.644.2899
idahomilkproducts.com
© 2015 I d a ho Milk Prod uc ts All Right s R es erv ed.