HomeWhey Protein Concentrate 35% (WPC)

Whey Protein Concentrate 35% (WPC)

Whey Protein Concentrate 35% (WPC)

Enhancing muscle growth and nutritional value across diverse applications.

What is? Where we use?

Whey Protein Concentrate 35% (WPC 35%) is a high-quality protein supplement derived from milk, containing approximately 35% protein by weight. It is an essential ingredient for athletes, fitness enthusiasts, and health-conscious individuals seeking to support muscle development, recovery, and overall wellness. WPC 35% offers a balanced amino acid profile, including essential and branched-chain amino acids, making it ideal for incorporation into a wide range of food and beverage products. Its versatility allows it to be used in bakery items, dairy products, protein bars, and animal feed, enhancing both nutritional content and functional properties such as texture and binding. Additionally, WPC 35% is a cost-effective solution for manufacturers aiming to boost the protein content of their products without significantly increasing costs, while also meeting consumer demand for high-protein, health-oriented offerings. Its natural and clean label attributes further make it a preferred choice in the production of wholesome and nutritious products.

  • Sports Nutrition

    Used as a sweetener, salt reducer, and flavor enhancer in ready soups, sauces, bakery products, and meat products.

  • Food Industry

    Acts as a nutritional enhancer in bakery items, protein bars, and sauces, boosting protein levels and improving product quality.

  • Infant Nutrition

    Serves as a protein source in baby nutrition, supporting healthy growth and development in infants.

  • Dairy Products

    Enhances protein content in ice cream, yogurt, and cheese production, improving texture and consistency.

  • Animal Feed

    Provides protein support in feed rations, promoting healthy growth and development in livestock.

  • Textile and Paper Industry

    Utilized in protein-based adhesives and binders, enhancing the functionality and performance of textile and paper products.

Chemical & Physical Properties

SpecificationsMethodPrinciple
Moisture, m/mmax   4%IDF Standard 26:1964Gravimetry, drying; 103±2 0C
Fat, m/mmax   2%Gerber /Teichert Method, NADRG: 1978Gerber
Protein, m/m (Nx6,38)min    34%IDF Standard 20B: 1993Kjeldahl, titrimetry
Ash, m/mmax   9%IDF Standard 90:1986Furnace; 825±25 0C
Lactose, m/mmin    52%NADRG: 1978Subsidence, (Cu2O)
Titratable acidity (L.A.)max  0.15% ADMI: 1971Titrimetry
pH (in 10 % solution)min   6.20TS 11860pH metre
Salt, m/mmax   4%Titrimetry
Density, g/cm3min   0.600NADRG: 1978Volumetry Gravimetry
Solubility index, mlmax  1IDF: 1964Centrifugation
Scorched ParticlesDisk  A/BADMI: 1971Visual comparasion with standard disks

Microbiological Properties

ncmM
Total plate count, cfu/g5250.000500.000TS 1019Plate Count Agar
Coliform, (EMS)/g52995FDA: 1998Fluorocult VRB Agar
E.coli, (EMS)/g50<3FDA: 1998Fluorocult VRB Agar
S.aureus, cfu/g5210100Anon., 1998 (38)Baird-Parker Agar
C.perfiringens, cfu/g52010FDA: 1998Perfringens Agar Base / Perfringens Selective Supplements /Egg Yolk Emulsion
Yeast & Mould, cfu/g5210100Pitt&Hocking, 1997 (86)YGC Agar
Salmonella spp., cfu/25g50negativeTS 8907Selenit-Cystin Broth & Bismut-Sülfite Agar
L.monocytogenes, cfu/25g50negativeAnon., 1989Fraser-Listeria Supplement /Oxford Listeria Selective Agar