The Powerful List of Dairy Ingredients
Nature’s Complete Proteins
Fuel & Fiber With Carbs
Functional Fats
Beneficial "Bios"
The Powerful List of Dairy Ingredients
Whey Protein
WPC 80
Whey Protein Concentrate 80%
Product Definition
Whey ProteinProtein in milk that remains in water phase after casein precipitates. Concentrate 80% (WPCWhey protein concentrate 80) is obtained by the removal of sufficient non-protein constituents from wheyLiquid obtained from cheese manufacture. so that the finished dry product contains at least 80% protein. It is produced by physical separation techniques such as membrane filtration. Whey ProteinProtein in milk that remains in water phase after casein precipitates. Concentrate complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Composition
Other Characteristics
Product Labeling
Recommended identifications: Whey ProteinProtein in milk that remains in water phase after casein precipitates. Concentrate
Protein Quality
Protein Digestibility Corrected Amino Acid Score (PDCAAS)......1.00
Digestible Indispensable Amino Acid Score (DIAAS).....................0.97
Functionality and Applications
HIgh Performance:
Hydration Rate
Gelation
Acid Stability
Medium Performance:
Emulsification
Water Binding
Whipping
WPC 80 provides functionality to many applications at levels of 1-4% usage. Functional uses include egg or fat replacement, syneresis prevention in yogurt, water binding in ice cream, and others.
WPC80 provides a high qualityFocus on doing things well and producing a product acceptable to consumers protein source for protein enhancement of ready to mix and ready to drink protein beverages, nutrition bars, frozen desserts, bakery products, confections, yogurt drinks, medical foods, and infant formulas for usage levels of 5% and higher.
Product Examples
(launched in the last 2 years)
Credit: Innova Market Insights
Magic Spoon Cereal Bars: Whey proteinProtein in milk that remains in water phase after casein precipitates. concentrate provides a high qualityFocus on doing things well and producing a product acceptable to consumers source of protein in this nutrition barMetric unit for pressure. 1 bar = 100 kPa = 14.5 psi. Combined with caseinProtein in milk that precipitates at pH 4.6., it contributes 11 g of protein per serving, which qualifies the nutrition bar as an excellent source of protein.
Ascent Iced Coffee & Protein: WPC80 and whey proteinProtein in milk that remains in water phase after casein precipitates. isolate are the high qualityFocus on doing things well and producing a product acceptable to consumers sources of protein for this protein enhanced iced coffee mix. This ready to mix coffee drink provides an excellent source of protein with 20 grams of protein per serving.
Kodiak Flapjack Quick Mix: This protein enhanced pancake mix uses WPC80 and milk protein concentrate as the high qualityFocus on doing things well and producing a product acceptable to consumers protein sources. Combining dairy proteins with plant proteins improves the overall protein qualityFocus on doing things well and producing a product acceptable to consumers of the mix compared to using wheat gluten and wheat protein isolate alone.
Ultra Women’s Protein Powder: WPC80 is the high qualityFocus on doing things well and producing a product acceptable to consumers source of protein in this drink mix for women. Whey proteinProtein in milk that remains in water phase after casein precipitates. helps build lean muscle and prevents muscle loss with aging.
Wegman’s Gluten-Free Cake Mix: MWPC80 provides some protein structure for this gluten free cake mix. Instantized WPC80 helps to improve the wettability of the WPCWhey protein concentrate in a dry mix application like a cake mix.
Similac Ready-to-Drink Infant Formula: WPC80 is an important source of protein for infant nutrition and especially for premature and low birth weight babies. This infant formula uses WPC80, nonfat dry milk, and lactose as the primary protein and carbohydrate sources.
Flings Toaster Pastries: WPC80 is the lead protein source for this protein enhanced toaster pastry. Combining WPC80 with calcium caseinateAcid or rennet casein that has been treated with alkali to make it soluble in water. The exact alkali used determines the functional properties of the resulting caseinate. and egg whites, improves the protein qualityFocus on doing things well and producing a product acceptable to consumers of the protein blend with plant based flours.
