HomeWhey Protein Concentrate 80% (WPC)

Whey Protein Concentrate 80% (WPC)

Whey Protein Concentrate 80% (WPC)

Delivering high protein content for enhanced performance and nutritional support.

What is? Where we use?

Whey Protein Concentrate 70-80% (WPC 70-80%) is a premium protein supplement boasting a high protein content ranging from 70% to 80%. It is specifically designed to meet the demands of athletes and individuals seeking significant muscle development and recovery support. WPC 70-80% is a primary ingredient in protein powders, protein bars, and muscle-building beverages, providing essential amino acids necessary for effective muscle synthesis. In the functional foods sector, it is preferred for products requiring intense protein support with low carbohydrate and fat content, catering to health-conscious consumers. Additionally, WPC 70-80% is integral to health products aimed at elderly individuals and patients who require high-protein diets for better health outcomes. Its amino acid profile closely resembles that of mother’s milk, making it a suitable protein source for infant nutrition as well. Furthermore, in the food industry, WPC 70-80% functions as a binder, emulsifier, and stabilizer in meat and dairy products, enhancing texture and product stability. Its high protein concentration and functional versatility make WPC 70-80% a valuable ingredient across various high-performance and health-oriented applications.

  • Sports Nutrition

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

  • Functional Foods

    Preferred in products requiring intense protein support with low carbohydrate and fat content, catering to health-conscious consumers.

  • Health Products

    Integral to high-protein diet products designed for elderly individuals and patients, providing essential nutritional support for better health outcomes.

  • Infant Nutrition

    Acts as a protein source with an amino acid profile similar to mother’s milk, suitable for infant nutrition formulations.

  • Food Industry

    Functions as a binder, emulsifier, and stabilizer in meat and dairy products, enhancing texture, consistency, and product stability.

Chemical & Physical Properties

SpecificationsTypical ValuesMethodPrinciple
Moisture, m/mmax   4%3%IDF Standard 26:1964Gravimetry, drying; 103±2 0C
Fat, m/mmax   4%3%Gerber /Teichert Method, NADRG: 1978Gerber
Protein, m/m (Nx6,38)min    80%81%IDF Standard 20B: 1993Kjeldahl, titrimetry
Ash, m/mmax   5%4%IDF Standard 90:1986Furnace; 825±25 0C
Lactose, m/mmin    7%6%NADRG: 1978Subsidence, (Cu2O)
Titratable acidity (L.A.)max  0.17% 0.15%ADMI: 1971Titrimetry
pH (in 10 % solution)min   6.30Jun.50TS 11860pH metre
Salt, m/mmax   3%3%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

nM
Total plate count, cfu/g5500.000TS 1019Plate Count Agar
Coliform, (EMS)/g595FDA: 1998Fluorocult VRB Agar
E.coli, (EMS)/g5FDA: 1998Fluorocult VRB Agar
S.aureus, cfu/g5100Anon., 1998 (38)Baird-Parker Agar
C.perfiringens, cfu/g510FDA: 1998Perfringens Agar Base / Perfringens Selective Supplements /Egg Yolk Emulsion
Yeast & Mould, cfu/g5100Pitt&Hocking, 1997 (86)YGC Agar
Salmonella spp., cfu/25g5TS 8907Selenit-Cystin Broth & Bismut-Sülfite Agar
L.monocytogenes, cfu/25g5Anon., 1989Fraser-Listeria Supplement /Oxford Listeria Selective Agar