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
| Specifications | Typical Values | Method | Principle |
---|---|---|---|---|
Moisture, m/m | max 4% | 3% | IDF Standard 26:1964 | Gravimetry, drying; 103±2 0C |
Fat, m/m | max 4% | 3% | Gerber /Teichert Method, NADRG: 1978 | Gerber |
Protein, m/m (Nx6,38) | min 80% | 81% | IDF Standard 20B: 1993 | Kjeldahl, titrimetry |
Ash, m/m | max 5% | 4% | IDF Standard 90:1986 | Furnace; 825±25 0C |
Lactose, m/m | min 7% | 6% | NADRG: 1978 | Subsidence, (Cu2O) |
Titratable acidity (L.A.) | max 0.17% | 0.15% | ADMI: 1971 | Titrimetry |
pH (in 10 % solution) | min 6.30 | Jun.50 | TS 11860 | pH metre |
Salt, m/m | max 3% | 3% | — | 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
| n | M | ||
---|---|---|---|---|
Total plate count, cfu/g | 5 | 500.000 | TS 1019 | Plate Count Agar |
Coliform, (EMS)/g | 5 | 95 | FDA: 1998 | Fluorocult VRB Agar |
E.coli, (EMS)/g | 5 | — | FDA: 1998 | Fluorocult VRB Agar |
S.aureus, cfu/g | 5 | 100 | Anon., 1998 (38) | Baird-Parker Agar |
C.perfiringens, cfu/g | 5 | 10 | FDA: 1998 | Perfringens Agar Base / Perfringens Selective Supplements /Egg Yolk Emulsion |
Yeast & Mould, cfu/g | 5 | 100 | Pitt&Hocking, 1997 (86) | YGC Agar |
Salmonella spp., cfu/25g | 5 | TS 8907 | Selenit-Cystin Broth & Bismut-Sülfite Agar | |
L.monocytogenes, cfu/25g | 5 | Anon., 1989 | Fraser-Listeria Supplement /Oxford Listeria Selective Agar |