Whey Powder
A versatile high-protein ingredient enhancing nutrition and functionality across various industries.
What is? Where we use?
Whey Powder is a premium protein supplement derived from whey, the liquid byproduct of cheese production. Rich in essential amino acids, vitamins, and minerals, it serves as a fundamental ingredient for enhancing the nutritional profile and functional properties of a wide range of products. Whey Powder is highly valued in the sports nutrition sector for its ability to support muscle growth and recovery, making it a staple in protein shakes, bars, and supplements. In the food industry, it improves the texture, moisture retention, and overall nutritional value of bakery items, dairy products, and confectionery. Additionally, Whey Powder is utilized in animal feed formulations to provide a high-quality protein source that promotes healthy growth and productivity in livestock. Its excellent solubility and neutral flavor make it an ideal additive for beverages and functional foods, catering to health-conscious consumers seeking nutritious and high-protein options. Whey Powder’s versatility and nutritional benefits make it an indispensable ingredient in both human and animal nutrition applications.
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Sports Nutrition
Serves as the main component in protein powders, protein bars, and muscle-building beverages, supporting muscle development and recovery.
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Food Industry
Enhances texture, moisture retention, and nutritional value in bakery products, dairy items like yogurt and cheese, and confectionery, providing a rich and creamy taste profile.
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Animal Feeds
Provides a high-quality protein source in animal nutrition, promoting healthy growth and productivity in livestock.
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Beverage Industry
Utilized in protein-enriched drinks and non-dairy alternatives, offering high-protein options for health-conscious consumers.
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Pharmaceutical and Nutritional Products
Incorporated into medical nutritional products and dietary supplements to provide a concentrated source of high-quality protein for overall health and wellness.
Chemical & Physical Properties
| Specifications | Typical Values | Method | Principle |
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Moisture, m/m | max 4 % | 3.5 % | IDF Standard 26:1964 | Gravimetry, drying; 103±2 0C |
Fat, m/m | max 1 % | 0.5 % | Gerber /Teichert Method, NADRG: 1978 | Gerber |
Protein, m/m (Nx6,38) | min 5 % | 6% | IDF Standard 20B: 1993 | Kjeldahl, titrimetry |
Ash, m/m | max 10 % | 9% | IDF Standard 90:1986 | Furnace; 825±25 0C |
Lactose, m/m | min 75 % | 78% | NADRG: 1978 | Subsidence, (Cu2O) |
Titratable acidity (L.A.) | max 0.16 % | 0.14 % | ADMI: 1971 | Titrimetry |
pH (in 10 % solution) | min 6.00 | Jun.20 | TS 11860 | pH metre |
Salt, m/m | max 8 % | 7% | — | Titrimetry |
Density, g/cm3 | min 0.600 | 0.650 | NADRG: 1978 | Volumetry Gravimetry |
Solubility index, ml | max 1 | 0.5 | IDF: 1964 | Centrifugation |
Scorched Particles | Disk A/B | A | ADMI: 1971 | Visual comparasion with standard disks |
Microbiological Properties
| Specifications | Typical Values | Method | Principle |
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Total plate count, cfu/g | max 40.000 | 7.000 | TS 1019 | Plate Count Agar |
Coliform, cfu/0.1 g | max 10 | negative | FDA: 1998 | Fluorocult VRB Agar |
E.coli, cfu/g | negative | negative | FDA: 1998 | Fluorocult VRB Agar |
Staph.aureus, cfu/g | negative | negative | Anon., 1998 (38) | Baird-Parker Agar |
Salmonella, cfu/25g | negative | negative | TS 8907 | Selenit-Cystin Broth & Bismut-Sülfite Agar |
Yeast & Mould, cfu/0.1 g | max 100 | negative | Pitt&Hocking, 1997 (86) | YGC Agar |