InLeit® MCI90
InLeit® MCI90 is a low spore micellar casein isolate powder obtained by microfiltration of skim milk.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Brand
- InLeit
- Labeling Claims
- Clean Label, Halal, Kosher
- Clean Label
- Halal
- Kosher
- Protein Content
- 85.2 - 85.2 %
- 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 MCI90, 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 emulsifying and foaming properties of different food products.
- Shelf LIfe
- 18 Months
- 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.
- Food Ingredients Features
- Balanced Amino Acids Profile
- Easily Dispersible
- Emulsifying
- Good Gelling Properties
- Good Wetting Properties
- Heat Stability
- High Protein Content
- Low Viscosity
Technical data
Table 1 of 6
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bulk Density (x625) | 0.4 - 0.6 | g/ml | ISO 8967 |
| pH (5% at 20ºC) | 6.7 - 7.2 | — | Potentiometry |
| Scorched Particles | Disc A | mg/25g | ADPI |
Table 2 of 6
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Alanine | 3.1 | g/100g |
| Arginine | 3.6 | g/100g |
| Aspartic Acid | 7.3 | g/100g |
| Glutamic Acid | 21.7 | g/100g |
| Glycine | 1.8 | g/100g |
| Histidine | 2.8 | g/100g |
| Isoleucine | 4.9 | g/100g |
| Leucine | 9.5 | g/100g |
| Lysine | 8.1 | g/100g |
| Phenylalanine | 5.0 | g/100g |
| Proline | 10.2 | g/100g |
| Serine | 5.8 | g/100g |
Table 3 of 6
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 1000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | ISO 21528 |
| Salmonella | Not Detected | per 25g | ISO 6579 |
| Staphylococcus aureus (Coagulase Positive) | max. 10 | per g | ISO 6888 |
| Yeast and Mould | max. 30 | cfu/g | AOAC 997.02 |
Table 4 of 6
14 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1498.0 | kJ |
| Carbohydrate | 1.1 | g/100g |
| Fat | 1.3 | g/100g |
| Saturated Fatty Acid | 0.9 | g/100g |
| Sugars (lactose) | 1.1 | g/100g |
| Protein (Nx6.38) | 85.4 | g/100g |
| Fibre | 0.0 | g/100g |
| Sodium | 0.04 | g/100g |
| Calcium | 2.2 | g/100g |
| Magnesium | 0.1 | g/100g |
| Vitamin B12 | 7.25 | μg/100g |
| Vitamin B2 | 192.0 | μg/100g |
Table 5 of 6
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein (Nx6.38, d.m) | 90.1 | % | ISO 8968 |
| Protein (Nx6.38) | 85.2 | % | ISO 8968 |
| Casein micelles (per protiens) | 95.0 | % | By difference |
| Lactose | 1.3 | % | By difference |
| Fat Content | 1.0 | % | ISO 1736 |
| Ash | 7.0 | % | AOAC 930.30 |
| Moisture Content | 5.5 | % | FIL 26 |
Table 6 of 6
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| In (Solubility, 7% at 50˚C) | 0.2 | mL | Internal Method |
