| Customization: | Available |
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| Packaging Material: | Aluminum Foil Bag/Cardboard barrel |
| Storage Method: | Normal |
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Whey protein concentrate powder is a nutritious protein isolated from milk whey. It contains a high proportion of essential amino acids, which the body absorbs quickly, and the protein content usually ranges from 30 to 80%. Thanks to their composition, these protein powders are particularly fitting for nutritional applications for every stage of life. They are also often used in functional applications, such as dairy products, to enhance the smooth texture, creaminess, or organoleptic quality of final product.
| Protein Dry Basis | 83.3% |
| Fat | 5.50% |
| Moisture | 4.80% |
| Ash | 2.9% |
| PH | 6.8 |
| Lactose monohydrate | 5.0% |
| Aerobic Plate Count | 3175cfu/g |
| Coliform | <1cfu/g |
| Escherichia coli | Not Detected |
| Yeasts & Moulds | <10cfu/g |
| Coag Positive Staphylococci | Not Detected |
| Salmonella | Not Detected |
| Listeria | Not Detected |
1.Protein supplement
Whey protein is recognized by the World Health Organization (WHO) as a source of high-quality protein. Whey protein is easily absorbed and provides the essential amino acids that the human body needs to function. Its composition allows for rapid muscle recovery and activates the body's defense mechanisms.
2.Regulates appetite
Whey protein regulates appetite, stimulates intestinal activity and generally improves the function of the gastrointestinal system. It can offer great benefits for those who want to lose weight.
3.Strengthens bones
Its high concentration of minerals support bone strength, but it also promotes bone-forming cells, or osteoblasts, that maintain, grow and repair our bones.
4.Antioxidant and improves defenses
It has optimal antioxidant effects and generally improves our immune system response. It contains lactoferrin, a protein that binds iron and inhibits the growth of bacteria and fungi.
1. Application in frozen food
Whey protein can also be used as an inexpensive protein source in the production of cold ice cream, and can also be used to replace skim milk powder to reduce the cost of the product. Its good emulsification is very beneficial to the viscosity and freezing of ice cream mixture system, especially in low-fat products, it can greatly improve the taste and texture. It is not only an excellent substitute for milk powder in ice cream, but also gives ice cream very fresh of milky aroma.
2. Application in baked goods
In the production of bread, cookies, cookies, etc., whey protein can increase the volume of bread, increase the moisture content, make the bread softer, and add whey protein concentrate with low calcium content, this effect is particularly prominent. In cake systems, the use of whey protein concentrate instead of eggs can increase the firmness and viscosity of the egg white paste, thus preventing the escape of carbon dioxide produced by the leavening agent. In cookie processing, whey protein concentrate is a very economical source of milk solids for improving the color and chewiness of full-fat and low-fat cookies, in addition to being used as a substitute for eggs. Whey protein is also used in the production of fermented dairy products such as yogurt. The commonly used low-salt whey protein not only does not affect fermentation and flavor, but also can slow down the stratification of yogurt and the precipitation of whey.
3. Application in meat products
Adding whey protein to meat products binds the protein in the meat to water and also helps the meat product gel and reform. Adding a whey solution containing more than 10% protein to the ham can control the loss of water and fat. Adding whey protein to sausages helps to emulsify the fat, preventing fat from separating and clumping.
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