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
| Specifications | Method | Principle | |
---|---|---|---|---|
Moisture, m/m | max 4% | IDF Standard 26:1964 | Gravimetry, drying; 103±2 0C | |
Fat, m/m | max 2% | Gerber /Teichert Method, NADRG: 1978 | Gerber | |
Protein, m/m (Nx6,38) | min 34% | IDF Standard 20B: 1993 | Kjeldahl, titrimetry | |
Ash, m/m | max 9% | IDF Standard 90:1986 | Furnace; 825±25 0C | |
Lactose, m/m | min 52% | NADRG: 1978 | Subsidence, (Cu2O) | |
Titratable acidity (L.A.) | max 0.15% | ADMI: 1971 | Titrimetry | |
pH (in 10 % solution) | min 6.20 | TS 11860 | pH metre | |
Salt, m/m | max 4% | — | Titrimetry | |
Density, g/cm3 | min 0.600 | NADRG: 1978 | Volumetry Gravimetry | |
Solubility index, ml | max 1 | IDF: 1964 | Centrifugation | |
Scorched Particles | Disk A/B | ADMI: 1971 | Visual comparasion with standard disks | |
Microbiological Properties
| n | c | m | M | |||
---|---|---|---|---|---|---|---|
Total plate count, cfu/g | 5 | 2 | 50.000 | 500.000 | TS 1019 | Plate Count Agar | |
Coliform, (EMS)/g | 5 | 2 | 9 | 95 | FDA: 1998 | Fluorocult VRB Agar | |
E.coli, (EMS)/g | 5 | 0 | <3 | — | FDA: 1998 | Fluorocult VRB Agar | |
S.aureus, cfu/g | 5 | 2 | 10 | 100 | Anon., 1998 (38) | Baird-Parker Agar | |
C.perfiringens, cfu/g | 5 | 2 | 0 | 10 | FDA: 1998 | Perfringens Agar Base / Perfringens Selective Supplements /Egg Yolk Emulsion | |
Yeast & Mould, cfu/g | 5 | 2 | 10 | 100 | Pitt&Hocking, 1997 (86) | YGC Agar | |
Salmonella spp., cfu/25g | 5 | 0 | negative | TS 8907 | Selenit-Cystin Broth & Bismut-Sülfite Agar | ||
L.monocytogenes, cfu/25g | 5 | 0 | negative | Anon., 1989 | Fraser-Listeria Supplement /Oxford Listeria Selective Agar |