Production of Milk Proteins and Peptides
- Milk Protein Concentrates
Milk protein concentrate (MPC) is any type of concentrated milk product that contains 40–90% milk protein which is very popular for increasing solids and protein content of dairy products and confectionary applications. MPC classification includes concentrates made through other processes, such as blending nonfat dry milk with highly concentrated proteins, such as casein.
- WPC & WPI
Whey protein concentrates (WPC) are products derived from sweet whey which the water, minerals and lactose have been removed by membrane filtration. The process of protein concentration calls for the use of various separation techniques such as dia-filtration, ultrafiltration, electro-dialysis and ion-exchange technologies. WPC can be used in fluid, concentrate, or dry product form with 35-80% protein content for various applications in dairy, confectionary and other food industries. Whey protein isolate (WPI) can be produced using additional microfiltration steps to reach 90-95% protein content which make it as valuable source of high quality protein for supplements and nutraceutical applications.
- Whey Protein Hydrolysate
Whey Protein Hydrolysate is produced from high quality whey protein that is enzymatically hydrolyzed (partially predigested) into smaller functional peptides for increased bioavailability and absorption compared to other whole proteins suitable for sport nutrition, nutraceuticals, and functional food ingredients.
- Casein and Hydrolysates
Casein hydrolysates is highly functional and digestible source of amino acids derived from the casein protein fraction of cow’s milk. Typically a good casein hydrolysate consist of about 85% protein and the protein is rich in oligopeptides with 50-60% being smaller than 500 Daltons. We offer a robust continuous process for production of casein hydrolysate under a fully controlled condition. Hydrolyzed casein protein produced by enzymatic process is then concentrated and spray dried for food and biotechnological industries.
Production of Vegetable Proteins and Peptides
Nowadays, many peoples consume their protein from only vegetable sources and have no problem meeting their daily requirements. In addition, peoples that are not vegetarian will benefit from the addition of some high quality plant based proteins. We offer turnkey membrane filtration processing facilities for production of high quality vegetable proteins from different sources such as soy, wheat, pea, and potato for meat and bakery, and supplements in concentrate and isolate forms. Peptides form vegetable proteins can be produced in a fully controlled enzymatic process with great potential in food supplements and nutraceuticals applications
Isolated Soy Protein (ISP) & Functional Soy Protein Hydrolysates and Peptides (FSPC)
ISP products are currently used in the wide variety of applications including infant formulas, processed meat, poultry and fish products, meat alternatives, ready-to-drink and premixed beverages, soups and sauces, baked foods, and dairy or dairy-free products.
FSPC produce based on a special process designate to increase the functional properties of Soy Protein Concentrate (SPC). FSPC is designed for high emulsification and gel systems such as emulsified and ground meats, surimi, dry fermented sausages and vegetarian meat analogues.
ATA has developed an innovative membrane technology for production of highly functional vegetable proteins and peptides.
Skimmed Milk & Egg Replacers for Bakery Industries
Skimmed milk powder (non-fat dry milk) and fresh/pasteurized eggs are unpredictable item on every bakery budget due to their fluctuating prices. We have great experience in developing proteins fractionation, micro dosing and mixing facilitates for production of high quality premixes for complete replacement of skim milk and egg in food industries. Our formulations consist of unique functional milk/vegetable proteins and ingredients to provide a similar performance at a lower, more stable cost.