Milk protein isolate

Milk protein isolate is a concentrated form of milk protein, typically containing over 90% protein by weight. It is produced by separating milk solids from whey and casein, often using processes like ultrafiltration or ion exchange. The resulting powder is nearly pure protein with minimal lactose and fat.

Manufacturers add milk protein isolate to boost the protein content of foods and beverages. It is commonly found in protein powders, bars, and sports nutrition products, where it contributes to muscle recovery and satiety. It can also be used in baked goods and dairy alternatives to improve texture and nutritional profile.

Milk protein isolate is not classified as a food additive and does not have an E-number. It is a source of high-quality protein, which is essential for muscle repair and growth. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for protein intake from foods like milk protein isolate, but general dietary guidelines recommend adequate protein consumption as part of a balanced diet. Excessive protein intake is not generally recommended and may place a strain on the kidneys in individuals with pre-existing kidney conditions.