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Whey Protein Hydrolysates (WPH) Definition
v 3.0 | Effective 01/17/2025
Product Definition
Whey ProteinProtein in milk that remains in water phase after casein precipitates. More Hydrolysates (WPH) are products obtained by either the chemical or enzymatic cleavage of peptide bonds of proteins obtained from a whey proteinProtein in milk that remains in water phase after casein precipitates. More source material derived from bovine milk (e.g., from whey proteinProtein in milk that remains in water phase after casein precipitates. More concentrates or whey proteinProtein in milk that remains in water phase after casein precipitates. More isolates).
Enzymes and/or other hydrolysis agent(s) must be added to whey proteinProtein in milk that remains in water phase after casein precipitates. More source material to increase the number of hydrolyzed peptide bonds.
The WPH composition may include a mixture of protein fragments of different sizes (e.g., intact proteins, polypeptides, oligopeptides, dipeptides and amino acidsSimple organic compounds that contain amino (-NH2 ) and carboyxl (-COOH) groups along with a side chain specific to each amino acid. There are approximately 500 amino acids in nature but only 20 are found in the human body. Amino acids chain together to form proteins.) as produced from the hydrolysis of the protein sources, depending on the degree of hydrolysis (DH).*
The number of hydrolyzed peptide bonds must be measurably higher in comparison to the whey proteinProtein in milk that remains in water phase after casein precipitates. More source material, and the degree of hydrolysis verified analytically, in order to comply with this definition.
WPH products comply with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.* – Degree of hydrolysis (DH) is defined as the percentage of cleaved peptide bonds.
Definition: Printable PDF
Product Labeling
Whey proteinProtein in milk that remains in water phase after casein precipitates. More hydrolysate
Hydrolyzed whey proteinProtein in milk that remains in water phase after casein precipitates. More
Hydrolyzed whey proteinProtein in milk that remains in water phase after casein precipitates. More concentrate
Hydrolyzed whey protein isolate
Whey Protein Hydrolysates are suitable in a wide range of applications where the changes in functional and or nutritional properties are desirable, in contrast with their conventional, non-hydrolyzed whey proteinProtein in milk that remains in water phase after casein precipitates. More concentrate or whey proteinProtein in milk that remains in water phase after casein precipitates. More isolate analogues.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and should utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
External References
European WheyLiquid obtained from cheese manufacture. More Processors Association (EWPA) document W2024/42/WPH/ka is the analogous definition for Whey ProteinProtein in milk that remains in water phase after casein precipitates. More Hydrolysates as published by that organization.
In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
