Whey Protein Isolate is a white to light cream-colored product with a bland, clean flavor. It is manufactured by drying the material resulting from the removal of sufficient non-protein constituents from pasteurized whey so that the finished dry product contains 90% or more protein. The non-protein constituents are removed by physical separation techniques such as precipitation, membrane filtration and/or ion exchange. Safe and suitable pH-adjusting ingredients can be used to adjust the acidity of WPI.
Moisture | Max 7.0 % |
Flavour | Neutral |
Odour | Neutral |
Solubility | <0.25ml/50ml |
Sodium (Na) | Typically 300mg/100g |
Magnesium (Mg) | Typically 60mg/100g |
Calcium (Ca) | Typically 480mg/100g |
Ash | Max 3.0 % |
pH (10% w/w aq soln) | 6.3 to 7.2 |
Scorched particles (ADPI) | Disc A |
Carbohydrates (Lactose) | Max 3.0 % |
Fat | Max 1.2 % |
Protein | Min 90.0 % |
Other Amino Acids | Amino Acid Profile: AA Profile Alanine 5.0 Arginine 2.1 Asparic Acid 11.0 Cystine 2.2 Glutamic Acid 18.1 Glycine 1.4 Histidine 1.7 Isoleucine 6.4* Leucine 10.6* Lysine 9.6 Methionine 2.2 Phenylalanine 3.0 Proline 5.5 Serine 4.6 Threonine 6.7 Tryptophan 1.4 Valine 2.6* Tyrosine 5.9 * Branded chain Amino Acid = 19.6 |
Storage | Cool dry conditions |
Packaging | 20kg multi ply poly lined paper sacks |
Shelf life | 18 months minimum in above conditions |
Total plate count | Max 50000 cfu max |
Yeasts | Max 50 cfu/g |
Moulds | Max 50 cfu/g |
Bacterial Endotoxin | Max 10 cfu/g |
Salmonella (/50g) | Absent |
Escherichia Coli | Absent |
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