Functional Properties & Characteristics

Whey products are known not only for their excellent nutritional value, but for a wide range of functional properties as well. From flavor and texture improvement to increased yield, whey products offer numerous functional benefits to food and beverage formulators.

Functional Benefits of Whey Products

Function Adhesion Benefits Help adhere bread crumbs or batters to meat, fish or vegetables; seeds to bread products; and glazes to bakery products. Prevent lipid oxidation in pre-cooked meats such as pork and salmon. Applications Breads Breaded products Baked goods Pre-cooked meats

Antioxidant Activity Browning Dispersibility

Contribute to browning in baked or microwaved Baked goods products, or in caramel confections. Confections Dissolve quickly in water without excessive agitation. Instantized forms of WPC and WPI are highly dispersible. Creates stable emulsions and prevents fat globules from forming one large mass. Dry beverage mixes

Emulsification

Baked goods Beverages Meat and seafood products Ice cream mixes Mayonnaise-type dressings Baked goods Beverages Confections Dairy Products Processed Meats Snacks Baked goods Beverages Dairy products such as processed cheese & yogurt Meat & seafood products Confections Frozen desserts Baked goods Beverages Dairy products Infant formula Meat & seafood products Soups & sauces Bakery Beverages Confections

Flavor Enhancement

Bring out already present flavors, or add flavors of their own.

Gelling & Heat Setting

Maintain moistness, add opacity, improve texture and mouthfeel.

Neutrality Nutritional Enrichment

Clean flavor, no off flavors in finished product. Increase nutritional content of products. Contribute to a foods healthful image & clean label.

Solubility

Easily dispersed in most food systems. Prevents sedimentation in beverages, soups & sauces.

Frozen desserts Infant formula Soups & sauces Yogurt Water Binding & Viscosity Building Provide fat-like attributes in products, allowing a reduction in fat content. Improve product texture, creating moister products. Baked goods Beverages Dairy products Chopped meat & seafood products Coffee creamers Soups & sauces

Whipping, Foaming & Aeration

Maintain foam properties, which enhances Baked products visual appeal of the finished product, as well as such as meringues and taste and texture. certain cakes Confections Ice cream and other frozen desserts

Reduced Lactose Whey

Product Definition
Reduced lactose whey is obtained by the selective removal of lactose from whey. The lactose content of the dry product may not exceed 60%. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. The acidity of reduced lactose whey may be adjusted by the addition of safe and suitable pH ingredients. Typical Composition Protein Lactose Fat Ash Moisture 18.0% - 24.0% 52.0% - 58.0% 1.0% - 4.0% 11.0% - 22.0% 3.0% - 4.0%

Physical and Chemical Characteristics

Typical Microbiological Analysis:

Standard plate count

30,000/g 10/g
Negative/g Negative/100g Negative Positive Negative

Coliform

E. Coli Salmonella Listeria Coaglase Staphylococci

Other Characteristics:
Scorched particle content Color Flavor 7.5-15.0 mg Cream to dark cream Normal whey flavor

Storage
Typical recommendations are to store and ship in a cool, dry environment with temperatures of less than 27C and relative humidity less than 65%. Use within 6 to 9 months. Check with your supplier for actual storage and specification requirements as they may vary.

Typical Applications
For dairy, meat, snack and other food products as:

An economical source of dairy solids An alternative to sweet whey powder, when lower lactose and higher protein concentrations are desired, and the higher mineral/ash content has positive consequences

* Information on this page is for general information only. Please contact your U.S. whey products supplier for exact specifications, nutritional and functional information.