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The Milky Whey Whey Protein Isolate
The Milky Whey Whey Protein Isolate is a highly functional whey protein isolate derived from sweet dairy whey manufactured by microfiltration. This product features the functional characteristics of whey proteins which include aeration, gelation, emulsification, and water binding. The high protein concentration will provide exceptional nutritional value to a wide variety of applications. The high solubility of this product provides additional functionality.
Properties
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
Food & Nutrition — Beverage
- Energy Drinks
- Sports Drinks
Food & Nutrition — Food
- Dairy
- Infant & Baby Food
Food & Nutrition — Nutrition & Well Being
- Clinical Nutrition
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
Other characteristics
- Ingredient Name
- Whey Protein Isolate
- Protein Content
- 93.0 - 93.0 %
- Ingredient Origin
- Dairy Origin
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 months
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Storage Information
Product should be stored below 80° and relative humidity below 65%.
- Packaging Information
- Multi-wall kraft bags with polyethylene liner.
- Food Ingredients Functions
- Protein Source
- Food and Nutrition Applications
- Dairy Products
- Dietary Supplements
- Energy Drinks
- Functional Beverages
- Infant Milk Formula
- Senior & Clinical Nutrition
- Sports Drinks
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Standard Plate Count | max. 30,000 | — | — |
| Coliform | max.10 | /g | — |
| E. coli | max. 10 | /g | — |
| Yeast and Mold | max.100 | cfu/g | — |
| Staphylococci | Negative | — | — |
| Salmonella | Negative | per 375g | — |
| Listeria | Negative | — | AOAC RI# 041101 |
Table 2 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein (dry basis) | min. 90 | % |
| Fat | 1.5 | % |
| Moisture Content | 5.6 | % |
| pH | 5.5 - 7 | — |
| Ash Content | 5.0 | % |
