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InLeit® MPI90

InLeit® MPI90 is a spray-dried milk protein isolate powder obtained by membrane filtration of skim milk. It contains a minimum of 90% protein on dry matter.

Properties

Physical Form
  • Powder, Solid
  • Powder
  • Solid

Other characteristics

Brand
InLeit
Ingredient Name
Milk Protein Isolate
Labeling Claims
  • Halal, Kosher
  • Halal
  • Kosher
Protein Content
85.5 - 85.5 %
Ingredient Origin
Dairy Origin
Certifications & Compliance
FSSC 22000, Halal, ISO 22000, ISO 9001, Kosher
Odor
Milky odor
Flavor
Milky flavor
Markets
Food & Nutrition
Features
  • Good Solubility
  • Good Wettability
  • Average Low Viscosity
  • Excellent High Protein Recipes
  • Excellent Heat Stability (Neutral Ph)
  • Good Emulsifying
  • Good Gelling
  • Good Water Retention
Properties

InLeit MPI90 provides, in addition to its low bacterial and spore counts, excellent water retention, solubility, viscosity, gelation and emulsion ability with a very clean flavor profile, and high heat stability.

Shelf LIfe
18 Months
Ingredient
Milk Protein Isolate
Protein Type
Protein Isolate
Technology
  • Food Ingredients
  • Pharmaceuticals & Nutraceuticals
Packaging Type
  • Bags
  • Super Sacks
Quality Assurance

Aflatoxin M1: results well below ≤ 0.050 ppb raw milk - verified through random testing of raw milk samples.; Antibiotic: not detected - tested on raw milk by use of quick test (Beta Star Combo).; Pesticides and Contaminants: according to EU regulations, frequency monitoring according to analytical control guide.; Representative samples are collected from each production batch.; Retain samples representing all delivered batches are kept during prescribed shelf life.; Listeria monocytogenes: not apply, aw < 0.92.; Coliforms, E. coli and Cronobacter spp. are controlled via Enterobacteriaceae.; National legislation should always be consulted for application and labeling.

Storage Condition

18 months from the date of manufacture. To be stored under cool and dry conditions.; Close bags away from strong odors.

Packaging Information

Multi-layer paper bag with PE inner liner or 20kg net.; Big Bags are available upon request.

Food Ingredients Features
  • Emulsifying
  • Heat Stability
  • High Foaming
  • Improved Water Binding
  • Improved Water Retention
  • Spray Dried
  • Texturizing

Technical data

Table 1 of 6

3 rows
CharacteristicValueUnitMethod
Bulk Density (x625)0.4 - 0.6g/mlISO 8967
pH (5% at 20ºC)6.7 - 7.2—Potentiometry
Scorched ParticlesDisc Amg/25gADPI

Table 2 of 6

18 rows
CharacteristicValueUnit
Alanine3.5g/100g
Arginine3.6g/100g
Aspartic Acid8.3g/100g
Glutamic Acid22.5g/100g
Glycine1.9g/100g
Histidine2.9g/100g
Isoleucine5.2g/100g
Leucine10.5g/100g
Lysine8.9g/100g
Phenylalanine5.1g/100g
Proline10.2g/100g
Serine6.0g/100g

Table 3 of 6

5 rows
CharacteristicValueUnitMethod
Aerobic Plate Countmax. 1000cfu/gISO 4833
Enterobacteriaceaemax. 10cfu/gISO 21528
SalmonellaNot Detectedper 25gISO 6579
Staphylococcus aureus (Coagulase Positive)max. 10per gISO 6888
Yeast and Mouldmax. 30cfu/gAOAC 997.02

Table 4 of 6

14 rows
CharacteristicValueUnitMethod
Energy1508.0kJ—
Fat1.5g/100gISO 1736
Saturated Fatty Acid1.0g/100g—
Carbohydrate1.5g/100g—
Sugars (lactose)1.5g/100g—
Vitamin B127.7μg/100g—
Protein (Nx6.38)85.5g/100g—
Fibre0.0g/100g—
Sodium0.04g/100g—
Calcium2.04g/100g—
Magnesium0.08g/100g—
Vitamin B2418.0μg/100g—

Table 5 of 6

6 rows
CharacteristicValueUnitMethod
Protein (Nx6.38)85.5%ISO 8968
Protein (Nx6.38, d.m)90.4%ISO 8968
Lactose1.5%By difference
Fat Content1.5%—
Ash6.0%AOAC 930.30
Moisture Content5.5%FIL 26

Table 6 of 6

1 row
CharacteristicValueUnitMethod
In (Solubility, 7% at 50˚C)0.2mLInternal Method

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