Milk protein isolate
Milk protein isolate (MPI) is the highest-protein form of total milk protein, with casein and whey proteins kept together in about the ratio found in milk. It is made from skim milk by ultrafiltration plus diafiltration (washing the retained protein with water to remove more lactose and minerals), or by precipitation, and then spray dried. MPI usually runs about 85 to 90% protein or more on a dry basis and is used in protein powders, ready-to-drink shakes and bars.
Suppliers sell different products under the same name. Specify the one you need.
Protein around 90% on a dry basis with very low lactose, sold as a spray-dried powder.
MPI with part of the calcium exchanged for sodium or potassium, which changes heat stability and viscosity in drinks.
Lecithin-coated for faster wetting in shaker products; the lecithin source belongs on the allergen review.
Made from certified organic or grass-fed milk, offered by a smaller number of suppliers.
Compare each result with your own specification when the lot arrives.
Keep sealed in a cool, dry area away from odors; warm storage reduces solubility over time. Shelf life is set by the supplier's specification, with a retest of solubility, moisture and micro for older lots.
Record protein, lactose and solubility for each lot, and note the manufacture date because solubility drifts with age. Rotate first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
GRN 504, for milk protein concentrate and milk protein isolate notified by the American Dairy Products Institute and U.S. Dairy Export Council, closed on Nov 21, 2014 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's Workout Supplements monograph lists milk protein isolate from cow's milk and states that isolate potency should be equivalent to 90% or more protein on a dry weight basis.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Eden Prairie, MN
US dairy ingredient maker, formerly Milk Specialties Global, producing whey proteins, milk protein concentrates and isolates, and caseins and caseinates for food and nutrition brands.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include standard MPI, calcium-reduced or modified MPI, instantized and organic and grass-fed. Ask each supplier for the specification sheet of the exact grade they quote.
Expect protein (Kjeldahl or Dumas), moisture, fat, ash and lactose, solubility index, microbiology and heavy metals, each with its method, specification and result for that lot.
Keep sealed in a cool, dry area away from odors; warm storage reduces solubility over time. Shelf life is set by the supplier's specification, with a retest of solubility, moisture and micro for older lots.
GRN 504, for milk protein concentrate and milk protein isolate notified by the American Dairy Products Institute and U.S. Dairy Export Council, closed on Nov 21, 2014 with FDA having no questions. Health Canada's Workout Supplements monograph lists milk protein isolate from cow's milk and states that isolate potency should be equivalent to 90% or more protein on a dry weight basis.
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