The FSSAI has drafted standards for Milk Protein Concentrate and Whey Protein Concentrate which were uploaded on the website on 16 January 2016. The FSSAI has asked for comments, views, and suggestions for the same within 60 days from the above-mentioned date.
The proposed additions have been made in the Food Safety and Standards
(Food Products Standards and Food Additives) Regulations, 2011, in the regulation of DAIRY PRODUCTS AND ANALOGUES under the category “Edible Lactose”, standards are proposed for Milk Protein Concentrate (MPC) and Whey Protein Concentrate (WPC).
Milk Protein Concentrate
MPC has been defined as complex milk proteins that contain both casein and whey protein and in a similar ratio to milk. They are designated as MPC40, MPC70, MPC80, and MPC90 where the number indicates the protein content. MPC’s are generally manufactured by filtration processes (microfiltration, ultrafiltration, and diafiltration), membrane separation technologies that remove the majority of lactose and soluble minerals while retaining the milk protein, followed by spray-drying.
Essential Composition and Quality Factors for MPC
Raw Materials are milk or skimmed milk
Composition specifications
Sl.No. | Parameters | Limits |
1. | Moisture (%), max by wt | 6.0 |
2. | Fat (%), max by wt. | 2.5 |
3. | Protein (%) min (Nx6.38 ) by wt. | 42.0 |
4. | Solubility index (ml), max | 2.0 |
5. | Ash(%), max | 8.0 |
6. | Scorched particle | DiscB (15mg) |
Food Additives
Additive classes permitted are anti-caking agents and antioxidants and in each class, only those are to be used that are permitted in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Whey Protein Concentrate
WPC has been described as a white to the light cream-colored product with a bland, clean flavor obtained by removing non-protein constituents from whey by means of physical separation techniques such as precipitation, filtration, dialysis etc.
Essential Composition and Quality Factors for WPC
Raw Materials are whey
Compositional specifications
Sl.No | Parameter | Limits |
1. | Moisture (%), max | 5.0 |
2. | Protein (%), min | 35.0 |
3. | Fat (%), max | 8.0 |
4. | Scorched particle content, max | Disc B(15mg) |
Food Additives
Only those anti-caking and antioxidants additive classes will be permitted for use in WPC products that are technologically justified for use and which are permitted in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 shall be used.
All MPC and WPC products will comply with the following requirements
Contaminants
Products must comply with limits specified under the Food Safety and Standards (Contaminants, Toxins, and Residues) Regulations, 2011.
Hygiene
Products will be prepared and handled in accordance with Schedule 4 and will conform to microbiological requirements given in Appendix B of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Labeling
The provisions laid down in the Food Safety and Standards (Packaging and Labelling) Regulations, 2011.
Percent value of protein shall be declared on the label of the package
Method of Sampling and Analysis
As provided in the Food Safety and Standards Authority of India Manual of Method of Analysis of Food (2016) – Milk and Milk Products.
Aditya Goyal says
The moisture level for WPC is accepted to be 6% moisture, because a lot of the product is instantized using soya lecithin. Especially proteins with concentrations of 70% or higher are often lecithinated, and hence moisture tolerance is 6%. The ADPI standard for WPC also remains at 6% for higher protein content WPC’s.