HomeWhey Powder

Whey Powder

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.

  • Sports Nutrition

    Serves as the main component in protein powders, protein bars, and muscle-building beverages, supporting muscle development and recovery.

  • 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.

  • Animal Feeds

    Provides a high-quality protein source in animal nutrition, promoting healthy growth and productivity in livestock.

  • Beverage Industry

    Utilized in protein-enriched drinks and non-dairy alternatives, offering high-protein options for health-conscious consumers.

  • 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

SpecificationsTypical ValuesMethodPrinciple
Moisture, m/mmax   4 %3.5 %IDF Standard 26:1964Gravimetry, drying; 103±2 0C
Fat, m/mmax   1 %0.5 %Gerber /Teichert Method, NADRG: 1978Gerber
Protein, m/m (Nx6,38)min    5 %6%IDF Standard 20B: 1993Kjeldahl, titrimetry
Ash, m/mmax   10 %9%IDF Standard 90:1986Furnace; 825±25 0C
Lactose, m/mmin    75 %78%NADRG: 1978Subsidence, (Cu2O)
Titratable acidity (L.A.)max   0.16 %0.14 %ADMI: 1971Titrimetry
pH (in 10 % solution)min   6.00Jun.20TS 11860pH metre
Salt, m/mmax   8 %7%Titrimetry
Density, g/cm3min   0.6000.650NADRG: 1978Volumetry Gravimetry
Solubility index, mlmax  10.5IDF: 1964Centrifugation
Scorched ParticlesDisk  A/BAADMI: 1971Visual comparasion with standard disks

Microbiological Properties

SpecificationsTypical ValuesMethodPrinciple
Total plate count, cfu/gmax  40.0007.000TS 1019Plate Count Agar
Coliform, cfu/0.1 gmax  10negativeFDA: 1998Fluorocult VRB Agar
E.coli, cfu/gnegativenegativeFDA: 1998Fluorocult VRB Agar
Staph.aureus, cfu/gnegativenegativeAnon., 1998 (38)Baird-Parker Agar
Salmonella, cfu/25gnegativenegativeTS 8907Selenit-Cystin Broth & Bismut-Sülfite Agar
Yeast & Mould, cfu/0.1 gmax  100negativePitt&Hocking, 1997 (86)YGC Agar