Other Name for Whey protein concentrates: Whey proteins, Designer Whey, Milk basic protein, Whey powders (permeate), Sweet whey Acid whey, Demineralized whey products, Bioactive proteins/Whey fractions, Reduced lactose whey.
Whey protein concentrates (WPCs) are considered as fat mimetics and they have found extensive use in reduced-fat foods, either alone or in combination with other mimetics. Fat mimetics are compounds that help replace the mouthfeel of fats by contributing a greater viscosity to the liquid phase in the mouth, but cannot substitute for fats on a gram-for gram basis.
Whey Protein Concentrate is obtained by the removal of sufficient non-protein constituents from whey so that the finished dry product contains ≥ 25% protein. It is produced by physical separation techniques such as membrane filtration.
There is approximately 3.6% protein in liquid bovine milk. This protein fraction is composed of 20% whey 40 and 80% casein. Whey is the liquid substance obtained by separating the coagulum from milk or cream in cheese making.
In its raw liquid form, whey is composed of naturally occurring macronutrients-i.e., water (93%) protein (0.8%), fat (0.3%), lactose (4.8%) and minerals-referred to as ash (0.5 %).
Characteristics of Whey Protein Concentrate
Scorched Particle Content: ≤ 15.0 mg
pH: 6.0 – 6.7
Color: white to cream
Flavor: bland, clean
Their high nutritional quality and unique range of functional properties make them valuable in a wide range of low-fat products including soups, sauces, salad dressings and meats.
Whey Protein Concentrates
