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WPC 80

WPC 80Product 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


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.