Ingredient Resource Center

Milk Minerals

Milk Minerals are fractionated from whey or milk by one of several different isolation techniques, dried, and then ground into fine powders. Milk Minerals are particularly rich in calcium and phosphorus. The acidity of Milk Minerals may be adjusted by the addition of safe and suitable pH adjusting ingredients.

Milk Minerals for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at dmeyer@adpi.org.

Milk Minerals shall have a bland, clean or milky flavor and be white to light cream in color. It should have a pH of 6.4-7.5.

Applications include nutritional supplements such as tablets, capsules, nutritional bars and chews; calcium-fortified foods such as baked goods, processed meats, dairy and confectionery applications; and calcium-fortified beverages such as juices and dairy drinks.

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 2 years.

Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.