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The Milky Whey Milk Protein Isolate 90%
The Milky Whey Milk Protein Isolate 90% is produced through a filtration process that isolates native milk proteins in a highly concentrated form.
Properties
- Physical Form
- Powder
Product families
Applications
Food & Nutrition — Beverage
- Energy Drinks
- Sports Drinks
Food & Nutrition — Food
- Infant & Baby Food
Food & Nutrition — Nutrition & Well Being
- Functional Foods
- Nutraceuticals & Supplements
- Sports Nutrition
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Other characteristics
- End Uses
Dietary Supplements, Functional Beverages, Functional Foods, Nutraceuticals, Protein Drinks, Protein Shakes, Sports Drinks, Sports Nutrition
- Features
Emulsifying, Good Gelling Properties, Improved Water Binding, Spray Dried
- Ingredient Name
- Whey Protein Isolate
- Protein Content
- 90.0 - 90.0 %
- Markets
- Food & Nutrition
- Shelf Life
- 24 Months
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Storage Condition
Store below 25°C and under 75% relative humidity.
- Packaging Information
- Multi-wall kraft bags with polyethylene liner.
- Food Ingredients Features
- Emulsifying
- Good Gelling Properties
- Improved Water Binding
- Spray Dried
- Food Ingredients Functions
- Protein Source
- Food and Nutrition Applications
- Dietary Supplements
- Functional Beverages
- Functional Foods
- Nutraceuticals
- Protein Drinks
- Protein Shakes
- Sports Drinks
- Sports Nutrition
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Standard Plate Count | max. 30,000 | cfg/g |
| Coliform | max. 10 | cfu/g |
| Yeast | max. 100 | cfu/g |
| Mold | max. 100 | cfu/g |
| Salmonella | Negative | /375g x2 |
| Staphylococcus | max. 10 | cfu/g |
| E. Coli | max. 10 | cfu/g |
Table 2 of 2
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat | max. 3.0 | % |
| Moisture | max. 6.5 | % |
| Protein (dry basis) | min. 90 | % |
