MILK PROTEIN ISOLATE 85% (MPI 85)

Product Overview

Milk Protein Isolate | min 85% Protein | Native Casein:Whey Ratio | Australian Made | Ultra-Filtered

Milk Protein Isolate 85% (MPI) is a high-protein dairy powder made in Australia from the ultra-filtration of skim milk, followed by evaporation and spray drying of the retentate. This gentle membrane-filtration process concentrates the milk protein while retaining both casein and whey fractions in the natural ratio they occur in milk — roughly 80% casein to 20% whey.

That native protein balance is what sets MPI apart from single-fraction proteins. The whey fraction is fast-digesting and rich in the amino acids that drive muscle protein synthesis, while the casein fraction forms a gel in the stomach and digests slowly, providing a sustained release of amino acids over several hours. A single ingredient therefore delivers both an immediate and a prolonged amino-acid supply, which is why MPI is valued in premium nutritional and sports products. With a minimum 85% protein on a dry basis, low fat (max 2.5%), and a near-neutral pH of 6.8–7.4, it is a clean, functional, high-protein base for manufacturers.

Key Properties

• Product Name: Milk Protein Isolate 85% (MPI)
• Protein (dry basis): min 85.0%
• Composition: Casein + whey in native milk ratio (~80:20)
• Source: Ultra-filtered skim milk (Australian made)
• Moisture: max 6.0% | Butterfat: max 2.5% | Ash: max 8.0%
• pH (10% solution @20°C): 6.8–7.4
• Packing: 20 kg bag (32 × 20 kg per pallet) | MOQ: 20 kg

How Food & Beverage Manufacturers Use This Ingredient

Milk Protein Isolate 85% is used by manufacturers as a high-protein dairy base with a native casein/whey profile. Typical applications include:

• Nutritional & High-Protein Beverage Manufacturing: Provides a high-protein base for ready-to-drink and powdered nutritional shakes, delivering both fast (whey) and sustained (casein) amino-acid release in a single ingredient — ideal for meal-replacement and everyday-nutrition drinks. Its near-neutral pH suits neutral and dairy-style beverage systems.
• Sports Nutrition & Bodybuilding Manufacturing: Formulated into protein powders and muscle-building blends where the native casein/whey ratio supports both post-workout recovery and overnight, slow-release protein — often positioned as a "sustained-release" or "night-time" protein.
• High-Protein Bar & Snack Manufacturing: Boosts protein content in bars and snacks; the casein fraction helps build firm, cohesive texture and supports "high protein" label claims.
• Cultured & Fermented Food Manufacturing: Used to fortify protein in yoghurts and cultured dairy products, improving protein content, body, and set.
• Frozen Dessert Manufacturing: Added to ice cream and frozen desserts to lift protein, improve body and creaminess, and support high-protein frozen-dessert positioning.

Key Features

• Native Casein + Whey in One Ingredient: Delivers both fast and sustained amino-acid release — no need to blend two separate proteins
• High Protein (min 85%): Concentrated dairy protein for strong protein claims at practical inclusion rates
• Australian Made: Local provenance from Australian skim milk — a genuine supply-chain and marketing advantage
• Low Fat, Ultra-Filtered: Max 2.5% butterfat; membrane-filtered rather than acid- or heat-precipitated, protecting protein functionality
• Near-Neutral pH: 6.8–7.4 suits neutral beverage and dairy systems with good dispersion and stability

Technical Specifications

• Protein (N × 6.38 / dry matter): min 85.0%
• Moisture: max 6.0%
• Butterfat: max 2.5%
• Ash: max 8.0%
• pH (10% solution @20°C): 6.8–7.4
• Source: Ultra-filtered skim milk
• Country of Origin: Australia
• Packing: 20 kg polythene-lined multi-wall paper sack (32 × 20 kg/pallet)
• Minimum Order: 20 kg bag

Allergen note: Contains Milk. Must be declared as an allergen on finished-product labels.