Whey Poweder Concentrate-34

Product description

Whey protein concentrates (WPC) are products derived from whey by ultra- and nanofiltration.

Application:

WPC-34 is commonly used as a replacement for skimmed milk, as well as a stabilizer of fat mimetics. Some of the basic functionalities that WPC can provide are water-binding, whipping/foaming, emulsification, high
solubility, gelation, viscosity development and browning. These properties are useful in the process of production of dairy and meat products, sausages, bread and bakery products, low-fat baked goods, salad dressings, sauces, gravies, beverages, confectionery, cakes, ice cream and whipped toppings. WPC must be used in the production of pre-start feed for animals. This strengthens immunity, increases resistance to disease and survival by maximizing the number of immunoglobulins in the whey protein.

Packaging:

Multi-ply paper bags with heat-sealed polyethylene liner, 10, 15, 20, 25 and 40 kg net weight. Big bags 400 and 800 kg net weight.

Storage and Shelf life:
To be stored under cool, dry conditions in well-ventilated premises. If stored under optimal conditions the quality is stable up to 24 months.

Name  
Bacteriological Characteristics​
TPC / g, max < 50 000
Coliforms /0,1 g, max. absent
Yeast and mold /g, max < 100
Salmonella /25 g absent
Organoleptic Characteristics​​
Appearance Dry powder
Color From white to slight creamy
Taste and smell Typical milky or neutral without foreign odor
Physical and Chemical Characteristics​
Protein (d.b.), % min 34,0
Moisture, % max. 4,0
Fat, % max. 2,0
Acidity T°, max 20,0
Solubility index, max 0,15
Purity (disc), max A
   

All specifications are the subject to final confirmation on agreement

Product cataloge