Leprino Foods High Phospholipid Whey
High Phospholipid Whey is a concentrated whey protein with a unique combination of high fat and high protein.
Product families
Applications
- Convenience Foods
- Dairy
- Desserts & Fruit Preparations
- Functional Foods
- Sports Nutrition
Product Families
- Proteins & Amino Acids
- Dairy Products
Other characteristics
- Ingredient Name
- Whey Protein Phospholipid
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Protein Content
- 65.0 - 70.0 %
- Ingredient Origin
- Dairy Origin
- Certifications & Compliance
FDA Compliant, Generally Recognized As Safe (GRAS), Halal, Kosher, SQF Certified
- Markets
- Food & Nutrition
- Features
Minimum 65% protein on a dry basis; Increased milk fat content versus other whey concentrates; High phospholipid dairy fat; Also known as pro-cream or milk fat globule membrane
- PACKAGING
37.5 lb (17 kg) multi-wall, kraft paper bag with polyethylene inner liner or 1,300 lb bulk tote.
- Ingredient
- Whey Protein Phospholipid
- Technology
- Food Ingredients
- Certifications
- Kosher, Halal, SQF/GFSI Certified, US GRAS.
- Packaging Type
- Bags
- Totes (IBC)
- Functional Benefits
Excellent emulsifying properties for ease of use in high fat systems.; Three excellent nutritional properties - helps speed up recovery, prevents soreness and leads to overall enhanced performance.; Unique combination of fat and protein provides options for Keto and weight gainer product applications
- Storage Information
Product should be stored in a cool, dry warehouse. Ideal storage conditions are temperatures below 80°F (27°C), relative humidity below 75% away from strong odors. Shelf Life: 1 year (365 days)
- Applications
- Sports nutrition
- Bars
- Frozen desserts and ice cream
- Full-fat dairy systems
- Food Ingredients Features
- Full Fat
- High Protein Content
- Food Ingredients Functions
- Protein Source
- Certifications and Compliance
- FDA Compliant
- Generally Recognized As Safe (GRAS)
- Halal
- Kosher
- SQF Certified
- Food and Nutrition Applications
- Dairy Products
- Frozen Desserts
- Ice Cream
- Protein Bars
- Sports Nutrition
Technical data
Table 1 of 2
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Standard Plate Count | max. 20000 | cfu/g |
| Coliforms | max. 10 | cfu/g |
| Yeast & Mold | max. 100 | cfu/g |
| Cp Staphylococcus | max. 10 | cfu/g |
| Salmonella | Negative | /375g |
Table 2 of 2
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Protein Dry Basis | 65 - 70 | % |
| Ph (10% Solution) | 5.5 - 7.0 | — |
| Moisture | max. 6 | % |
| Fat | 8.0 - 15.0 | % |
| Ash | max. 4 | % |
| Scorched Particles (Max B) | 15/25 | mg/g |
