New Definition for Whey Protein Hydrolysates Established

ELMHURST, IL – The American Dairy Products Institute® (ADPIAmerican Dairy Products Institute More®) has established a revised new definition for the important class of dairy ingredients known as Whey ProteinProtein in milk that remains in water phase after casein precipitates. More Hydrolysates (WPH). This updated definition builds on the previous ADPIAmerican Dairy Products Institute More version by introducing a clear new requirement that whey-based ingredients labeled and sold as Hydrolysates must be deliberately processed to achieve a significantly higher level of protein hydrolysis than is observed in standard whey proteinProtein in milk that remains in water phase after casein precipitates. More ingredients that are not processed in this fashion (such as dry wheyFresh whey that has been pasteurized and contains all constituents, except water, in the same proportions as found in the original whey More, whey proteinProtein in milk that remains in water phase after casein precipitates. More concentrates, and whey proteinProtein in milk that remains in water phase after casein precipitates. More isolates).

 

As a result of this beneficial modification, WPH ingredients exhibit different functional and nutritional properties compared to their unmodified starting materials. This makes them ideally suited for certain higher-value end-use applications, while providing economically significant characteristics.

 

Similar to the ADPIAmerican Dairy Products Institute More Ingredient Standards, this revised definition for Whey ProteinProtein in milk that remains in water phase after casein precipitates. More Hydrolysates was developed through a consensus-building process within a Task Force formed by the Standards Committee, which is composed of member companies. ADPIAmerican Dairy Products Institute More members also collaborated with the European WheyLiquid obtained from cheese manufacture. More Processors Association (EWPA) to assure that the new definition aligns with international guidance. The resulting definition is harmonized with the definition established and jointly announced by EWPA.

 

Achieving harmonization for standards and definitions is typically accomplished after the fact, with international teams coming together to align existing documentation with a new consensus. However, in this instance that harmonization was achieved simultaneously, resulting in an aligned outcome. Harmonized definitions require less global effort, serve ADPIAmerican Dairy Products Institute More and EWPA members more effectively, and therefore are more supportive of international production, trade, and end use of dairy ingredients than their less consistent counterparts.

 

ADPIAmerican Dairy Products Institute More and EWPA extend their gratitude to their respective member organizations for providing insights and input that contributed to this revised dairy ingredient definition. To access the revised definition, or for general inquiries regarding other resources and services provided by ADPIAmerican Dairy Products Institute More, please contact us at adpi@adpi.org.