(Not More Than)
EnNutrica’s Milk protein Concentrate is Native Milk protein with Casein in Its Miscellar Form (Miscellar casein)
Our Milk protein concentrate “Formula” products are Native Milk protein in soluble form, Having the Non Denatured Miscellar Casein and whey Proteins, Prepared from fresh Skim Milk using Cold Filtration Process.
The Skimmed Milk is Cold Filtered to remove Lactose content Concentrating the Proteins Naturally.
No Chemical Process / Biological process is used.
As a result, The Proteins are in the Native Bio Available Form.
Milk protein Concentrates MPCs are currently used for manufacturing products, including: process cheese, cream cheese, ice cream, yogurt/fermented dairy and meal replacement beverages. Application and formulation dictate the type of MPC used. Typically, lower-protein MPCs are used as ingredients in cheese applications, while higher-protein MPCs are used in beverage and bar applications. They are used as an ingredient in applications that rely on nonfat dry milk/skim milk powder but require a higher level of protein where casein and caseinate are used traditionally.
Milk Protein Concentrate 70% | Formula 7+ is used in Nutrition Products and Dairy Products for Protein Fortification and Milky Taste. It has 70 % Protein and It can be used for Protein Enrichment of Nutrition Products, Supplement Products, Bars, Protein Beverages, Dairy Drinks, Breakfast Cereals and a wide variety of food products. It is also used as and Emulsifier or Stabilizer in Liquid Nutrition Formulas and Dairy Products. It also gives Excellent Mouth feel and taste making it the Ultimate Choice for Fortifying any Food Products.
Milk Protein Concentrate 78% and 80% | Formula 8 and 8+ are used in Nutrition Products for its High Quality Native Milk Proteins with Protein content of 78% and 81% Respectively and has a bland protein rich tase. It can be used for Protein Enrichment of Nutrition Products, Supplement Products, Bars, Protein Beverages, Dairy Drinks, Breakfast Cereals and a wide variety of food products where High Protein percentage is Needed. It is also used as and Emulsifier or Stabilizer in Liquid Nutrition Formulas and Dairy Products. It also gives Excellent Mouth feel and taste making it the Ultimate Choice for Fortifying any Food Products.
Milk protein Concentrate (MPC) s are complete dairy proteins that contain both casein and whey proteins. MPCs with higher concentrations of proteins can be used to enhance a products protein content without adding significant levels of lactose and contribute valuable minerals such as calcium, magnesium, and phosphorus in the Best Absorbable form. The Amino Acid profile. Used By Many Nutritional Products For The Time Bound Release of Energy.
Since protein needs are a function of lean tissue mass, not calorie intake, protein requirements should be calculated in terms of body weight rather than as a percentage of calories. This is critical with lower energy intakes: When calorie intake is low and protein needs are calculated as a percentage of calories, the amount of protein may be inadequate. Moreover, when energy needs aren’t met, protein becomes an alternate fuel source, which may increase.
It Helps in Effective Weight reduction By Increasing Metabolism-Ref- Milk Protein for Improved Metabolic Health : A Review of the Evidence
For optimal health, evidence shows all adults need more protein than previously thought. Protein is the major structural component of all cells in the body and functions in the form of enzymes, transport carriers, and hormones. The body requires a steady supply of the nine essential amino acids from dietary protein to synthesize new proteins and balance the rate of protein breakdown. The Recommended Dietary Allowance (RDA) for protein, 0.8 g/kg of body weight per day for those aged 19 and older, is based on the minimal amount of protein required to prevent protein deficiency, not necessarily the optimal amount to promote health. The Institute of Medicines Acceptable Macronutrient Distribution Range (AMDR) for protein goes from 0.8 to at least 2.5 g/kg of body weight per day (or 10% to 35% of total calories from protein).
Recent research shows that protein intake at levels above the RDA but within the AMDR may help achieve and maintain a healthful body weight by increasing satiety and thermogenesis (the energy required to digest, absorb, and dispose of the nutrients from food), and improving body composition, and it can play a role in the treatment and prevention of obesity, osteoporosis, type 2 diabetes, heart disease, and sarcopenia .2,6 One study found better weight maintenance and fat reductions in moderately obese subjects who consumed a low-fat, high-protein diet containing either casein or whey following a weight-loss program compared with a low-fat, high-carbohydrate diet.
As Formula 7+, Formula 8 and Formula 8+ are Milk protein Concentrate s (MPC) has the Combined Natural cow milks protein ratio of 80 : 20 between casein and whey proteins, (not The Protein Content. As the protein content can be 50, 70 or as stated.)
The Combined Energy release Pattern of the Forrmula Range of Products from EnNutrica will Have the Pattern as Below
As Milk protein Concentrate s (MPC) | Formula 7+, Formula 8 and Formula 8+ has the Combined Natural cow milks protein ratio of 80 : 20 between casein and whey proteins, (not The Protein Content. As the protein content can be 50, 70 or as stated.)
The Combined Energy release Pattern of the Forrmula Range of Products from EnNutrica will Have the best of Both Proteins as below
Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest it.
The PDCAAS rating was adopted by the US FDA and the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) in 1993 as “the preferred ‘best'” method to determine protein quality.
In 2013, FAO proposed changing to Digestible Indispensable Amino Acid Score.
Source : Wikipedia : Link
Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS).
The DIAAS accounts for amino acid digestibility at the end of the small intestine, providing a more accurate measure of the amounts of amino acids absorbed by the body and the protein’s contribution to human amino acid and nitrogen requirements. This is in contrast to the PDCAAS, which is based on an estimate of digestibility over the total digestive tract. Values stated using this method generally overestimate the amount of amino acids absorbed.
Dairy products are a particularly good and efficient source of protein. Keep in mind that it is more important to get a good balance of amino acids throughout the day by eating a varied diet, rather than necessarily ensuring all the amino acids are in every meal.
Ertl, P., Knaus, W., Sollitsh, W. (2016) An approach to including protein quality when assessing the net contribution of livestock to human food supply. Animal. 10: 11, pp 1883-1889
FAO (2013) Dietary Protein Quality Evaluation in Human Nutrition. FAO Food and Nutrition Paper 92. Link: http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
Moughan, P.J., Gilani, S., Rutherfurd, S.M., Tome, D. (2012) True ileal amino acid digestibility coefficients for application in the calculation of Digestible Indispensable Amino Acid Score (DIAAS) in human nutrition. Report of a Sub-Committee of the 2011 FAO Consultation on “Protein Quality Evaluation in Human Nutrition” Link: http://www.fao.org/ag/humannutrition/36216-04a2f02ec02eafd4f457dd2c9851b4c45.pdf
Moughan, P.J., Butts, C.A., Wijk, Hv., Rowan, A.M., Reynolds, G.W. (2005) An Acute Ileal Amino Acid Digestibility Assay Is a Valid Procedure for Use in Human Ileostomates. J Nut. 135: 3, pp 404-409
Philips, S.M. (2017) Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults. Front Nutr. 4: 13, pp 404-409
Phillips, Stuart. (2017). Current Concepts and Unresolved Questions in Dietary Protein Requirements and Supplements in Adults. Frontiers in Nutrition. 4. 10.3389/fnut.2017.00013.