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InLeit® MC85

InLeit® MC85 is a low spore micellar casein concentrate powder obtained by microfiltration of skim milk.

Properties

Physical Form
  • Powder, Solid
  • Powder
  • Solid

Other characteristics

Brand
InLeit
Ingredient Name
Micellar Casein Concentrate
Labeling Claims
  • Clean Label, Halal, Kosher
  • Clean Label
  • Halal
  • Kosher
Protein Content
81.2 - 81.2 %
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
  • Excellent Low Viscosity
  • Superior High Protein Recipes
  • Excellent Heat Stability (Neutral Ph)
  • Good Emulsifying
  • Good Foaming
  • Average Gelling
Function
  • Excellent heat stability and solubility
  • Superior natural emulsification
  • Rich in calcium, potassium, and phosphorus
Properties

InLeit MC85, in addition to its low bacterial and spore counts, has very clean flavor profile and it improves viscosity, structure, texture of gel as well as and foaming properties of different food products.

Shelf LIfe
18 Months
Ingredient
Micellar Casein Concentrate
Protein Type
Protein Concentrate
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.

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
Alanine3.41g/100g
Arginine3.93g/100g
Aspartic Acid7.83g/100g
Glutamic Acid23.84g/100g
Glycine1.99g/100g
Histidine3.13g/100g
Isoleucine5.56g/100g
Leucine10.5g/100g
Lysine8.92g/100g
Phenylalanine5.48g/100g
Proline11.63g/100g
Serine6.22g/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

12 rows
CharacteristicValueUnit
Energy1504.0kJ
Fat1.5g/100g
Saturated Fatty Acid0.94g/100g
Carbohydrate4.0g/100g
Sugars (lactose)4.0g/100g
Protein (Nx6.38)81.2g/100g
Fibre0.0g/100g
Sodium0.1g/100g
Calcium2.4g/100g
Magnesium0.11g/100g
Phosphorus1.4g/100g
Potassium0.21g/100g

Table 5 of 6

7 rows
CharacteristicValueUnitMethod
Protein (Nx6.38, d.m)86.0%ISO 8968
Protein (Nx6.38)81.2%ISO 8968
Casein micelles (per protiens)92.0%By difference
Lactose4.3%By difference
Fat Content1.5%ISO 1736
Ash7.5%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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