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 regulation DAIRY PRODUCTS AND ANALOGUES under 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 light cream-coloured product with a bland, clean flavour 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.

Labelling

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.