Product Definition

Whey protein concentrate (WPC) is obtained by removing sufficient non-protein constituents from pasteurized whey so that the finished dry product contains more than 80% protein. WPC 80 is produced by physical separation techniques such as precipitation, filtration or dialysis. Acidity may be adjusted by the addition of safe and suitable pH ingredients.

---

Typical Composition
Protein (as is)	80.0% - 82.0%
Lactose	4.0% - 8.0%
Fat	4.0% - 8.0%
Ash	3.0% - 4.0%
Moisture	3.5% - 4.5%

---

Physical and Chemical Characteristics

Typical Microbiological Analysis:
Standard plate count	< 30,000/g
Coliform	< 10/g
E. Coli	Negative/g
Salmonella	Negative/100g
Listeria	Negative
Coaglase	Positive
Staphylococci	Negative

---

Other Characteristics:
Scorched particle content	7.5 - 15.0 mg
pH	6.0 - 6.7
Color	White to light cream
Flavor	Bland, clean

---

Storage

Typical recommendations are to store and ship in a cool, dry environment with temperatures of less than 27°C and relative humidity less than 65%. Use within 9 to 12 months. Check with your suppliers for actual storage and specification requirements as they may vary.

Typical Applications

For dairy, bakery, meat, snack, confectionery, and other food and nutritional products as:

• A concentrated source of highly nutritional, high-quality protein for supplementation
• A source of protein that is soluble or forms a stable colloidal dispersion at ambient temperature and under all pH conditions
• A source of protein with good emulsifying, fat binding and water binding/thickening properties
• A source of protein with good heat-setting (gelling) properties

* Information on this page is for general information only. Please contact your U.S. whey products supplier for exact specifications, nutritional and functional information.