Interfood Ingredients Whey Protein Concentrate (WPC 80, “Standard”)

Interfood Ingredients Whey Protein Concentrate (WPC 80, “Standard”) is manufactured from fresh sweet cheese whey by ultra filtration, evaporation and spray drying to meet a clean neutral flavor profile.

Ingredient Name: Whey Protein Concentrate

Ingredient Origin: Animal Origin, Dairy Origin

Protein Content: 80.0 - 80.0 %

Features: High Protein Content, Protein Enrichment, Spray Dried

End Uses: Cheese, Dietary Supplements, Energy Bars, Ready Meals, Sports Nutrition, Yogurt

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name: Whey Protein Concentrate
Ingredient Origin: Animal Origin,
Dairy Origin
Protein Type: Protein Concentrate
Food Ingredients Functions: Protein Source
Pharma & Nutraceuticals Functions: Protein Source
Technologies: Food Ingredients,
Pharmaceuticals & Nutraceuticals
Product Families: Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
Proteins & Amino Acids

Features & Benefits

Food Ingredients Features: High Protein Content,
Protein Enrichment,
Spray Dried

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Other Non-Alcoholic Beverages
Food & Nutrition — Food
Convenience Foods,
Dairy,
Meat, Poultry & Seafood
Food & Nutrition — Nutrition & Well Being
Functional Foods,
Nutraceuticals & Supplements,
Sports Nutrition
Food & Nutrition Applications: Cheese,
Dietary Supplements,
Energy Bars,
Ready Meals,
Sports Nutrition,
Yogurt

Properties

Solubility

Taste

Neutral, bland

Physical Properties


	Value	Units	Test Method / Conditions
Insolubility	max. 1	ml	-
Scorched particles (ADPI)	max. B	-	-
pH Value	min. 6.0	-	-

Typical Properties


	Value	Units	Test Method / Conditions
Fat	max. 8	%	-
Protein (N x 6.38) in the dry matter	min. 80.0	%	-
Lactose (by calculation)	7.0	-	-
Ash	max. 5	%	-
Moisture	max. 5.5	%	-

Microbiological Values


	Value	Units	Test Method / Conditions
Total Plate Count	max. 25000	g	-
Yeast & Moulds	max. 50	g	-
Coag. Pos. Staphs	max. 10	g	-
E-Coli	max. 10	g	-
Salmonella	negative / 125	g	-

Nutritional Information


	Value	Units	Test Method / Conditions
Energy	1660	KJ/100g	-

Packaging & Availability

Packaging

Bag: moreply with innerliner	20 kg
Semi bulk: big bag	500 / 1000 kg
Bulk: truck / silo	n.a

Storage & Handling

Storage & Shelflife

Relative Humidity	65 % max.
Temperature	25 °C max
Shelflife	24 months	12 months min