Whey powder, demineralized
Product description
Demineralized whey powder is manufactured by removal of water and minerals from liquid sweet whey which is the main by-product from hard cheese production.
Dry whey is the product resulting from drying fresh whey which has been pasteurised and to which nothing has been added as preservative. It contains all constituents, except moisture, in the same relative proportions as in the liquid whey.
Whey protein is commonly used for improving athletic performance and increasing strength, but evidence to support these uses is mixed. Whey protein is also used to reverse weight loss in people
Benefits
Rich source of carbohydrates, good emulsification and browning properties, economical substitute of milk solids.
Origin
Russia
Packing
25 kg
Storage
Product must be stored in a cool, dry place, at temperature below 25°C and relative humidity below 65%, product has a 2 years life in the original packaging.
- Infant foods
- dairy products
- dairy blends
- wet blends
- bakery products
- pasta sauces
- chocolate
- confectionery
- ice cream
As a food additive, whey powder acts as binder and extender for many food products, such as beef preparations, chili con carne, poultry, sausage, soups and stews. Usage level is limited to 3.5 percent for sausage and 8 percent for chili con carne, pork or beef with BBQ sauce. It is widely used in bakery products, dry mixes, process cheese foods and spreads, frozen desserts, sauces, meat emulsions, salad dressings, confections, gravies, snack foods and beverages.
Demineralized whey powder as well as delactosed whey powder are used in infant foods, diet foods formulations, prepared dry mixes and for food products in which mineral profile and concentration are critical attributes.
| Functional Property | Mode of Action | Food System |
| Solubility/ Hydration |
Proteins bind/ entrap water |
Meats, beverages, breads, cakes, sausages |
| Gelation/ Viscosity |
Protein matrix formations and setting | Salad dressings, soups, setting cheeses, baked goods, gravies, meats |
| Emulsification | Proteins stabilize fat emulsions | Sausages, soups, cakes, salad dressings, infant foods, coffee whiteners |
| Foaming/ Whipping |
Proteins form stable film | Whipped toppings, chiffon cakes, desserts |
| Flavour/Aroma/ Browning |
Lactose undergoes caramelization reaction | Confections, meats in microwave, sauces, breads, baked goods, soups, dairy products |
| Protein (%) | ≥ 11 |
| Fat (%) | ≤ 1,5 |
| Moisture (%) | ≤ 4,0 |
| Ash (%) | ≤ 5,5 |
| pH | 6,0-6,6 |
| Insolubility (ml) | ≤ 1,0 |
| Lactose (%) | 75-83 |
| Total Plate Count /g | ≤20 000 |
| Coliforms /0,1g | absent |
| E- Coli /0,1 g | absent |
| Salmonella /25 g | absent |
| Antibiotics | absent |
| Yeast /g | ≤ 50 |
| Mould /g | ≤ 50 |
