InLeit® NatWPI90
InLeit® NatWPI90 is a native soluble milk protein isolate powder obtained by membrane filtration of milk.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Brand
- InLeit
- Ingredient Name
- Whey Protein Isolate
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Protein Content
- 85.5 - 85.5 %
- Ingredient Origin
- Dairy Origin
- Certifications & Compliance
- FSSC 22000, Halal, ISO 22000, ISO 9001, Kosher
- Odor
- Milky odor
- Flavor
- Milky flavor
- Markets
- Food & Nutrition
- Features
- Excellent Solubility
- Average Wettability
- Average Low Viscosity
- Good High Protein Recipes
- Average Heat Stability (Neutral Ph)
- Good Emulsifying
- Excellent Foaming
- Superior Gelling
- Function
- Highly soluble over a wide range of pH
- Excellent gelation and buffering power
- Good fat and water binding properties
- Properties
InLeit NatWPI90, in addition to its low bacterial and spore counts, has high solubility and excellent nutritional value with amino acid profile. Functional properties include gelling and foaming for numerous food and beverage end products.
- Shelf LIfe
- 18 Months
- Ingredient
- Whey Protein Isolate
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Super Sacks
- Quality Assurance
Aflatoxin M1: results well below ≤ 0.050 ppb raw milk - verified through random testing of raw milk samples.; Antibiotic: not detected - tested on raw milk by use of quick test (Beta Star Combo).; Pesticides and Contaminants: according to EU regulations, frequency monitoring according to analytical control guide.; Representative samples are collected from each production batch.; Retain samples representing all delivered batches are kept during prescribed shelf life.; Listeria monocytogenes: not apply, aw < 0.92.; Coliforms, E. coli and Cronobacter spp. are controlled via Enterobacteriaceae.; National legislation should always be consulted for application and labeling.
- Storage Condition
18 months from the date of manufacture. To be stored under cool and dry conditions.; Close bags away from strong odors.
- Packaging Information
Multi-layer paper bag with PE inner liner or 20kg net.
- Food Ingredients Features
- Balanced Amino Acids Profile
- Glazing
- Texturizing
Technical data
Table 1 of 5
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bulk Density (x625) | 0.4 - 0.6 | g/ml | ISO 8967 |
| pH (7% at 50ºC) | 6.3 - 7 | — | Potentiometry |
| Scorched Particles | Disc A | mg/25g | ADPI |
Table 2 of 5
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Alanine | 4.97 | g/100g |
| Arginine | 2.46 | g/100g |
| Aspartic Acid | 12.72 | g/100g |
| Glutamic Acid | 17.78 | g/100g |
| Glycine | 1.91 | g/100g |
| Histidine | 2.16 | g/100g |
| Isoleucine | 5.72 | g/100g |
| Leucine | 13.31 | g/100g |
| Lysine | 10.96 | g/100g |
| Phenylalanine | 3.85 | g/100g |
| Proline | 4.66 | g/100g |
| Serine | 4.49 | g/100g |
Table 3 of 5
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 5.000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | ISO 21528 |
| Salmonella | Not Detected | per 25g | ISO 6579 |
| Staphylococcus aureus (Coagulase Positive) | max. 10 | per g | ISO 6888 |
| Yeast and Mould | max. 30 | cfu/g | AOAC 997.02 |
Table 4 of 5
12 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1584.0 | kJ |
| Fat | 1.0 | g/100g |
| Saturated Fatty Acid | 1.0 | g/100g |
| Carbohydrate | 5.5 | g/100g |
| Sugars (lactose) | 5.5 | g/100g |
| Protein (Nx6.38) | 85.5 | g/100g |
| Fibre | 0.0 | g/100g |
| Sodium | 0.088 | g/100g |
| Calcium | 0.461 | g/100g |
| Magnesium | 0.075 | g/100g |
| Phosphorus | 0.193 | g/100g |
| Potassium | 0.389 | g/100g |
Table 5 of 5
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein (Nx6.38) | 85.5 | % | ISO 8968 |
| Protein (Nx6.38) | 90.5 | % | ISO 8968 |
| Lactose | 5.5 | % | By difference |
| Fat Content | 1.0 | % | — |
| Ash | 2.5 | % | AOAC 930.30 |
| Moisture Content | 5.5 | % | FIL 26 |
