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.
Click here for a list of ADPI members that manufacture whey protein isolate.
View a general specification sheet for this product.
Note to ADPI Members: Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website. This link is only visible upon successful "login" to the ADPI website.