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Whey Protein Isolate Standard
v 4.0 | Effective 07/04/2023
Product Definition
Whey ProteinProtein in milk that remains in water phase after casein precipitates. Isolate (WPIWhey protein isolate) 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 90% protein on a dry matter basis. It is produced by membrane filtration processes and/or ion exchange.
Whey ProteinProtein in milk that remains in water phase after casein precipitates. Isolate complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Standard: Printable PDF
Composition
| Parameter | Units of Measure | Typical Values | Limits |
|---|---|---|---|
| Protein | %, dry basis | 90.0 - 92.0 | 89.5 minimum |
| Lactose | % | 0.5 - 1.0 | -- |
| Fat | % | 0.5 - 1.0 | 1.5 maximum |
| Total moisture | % | 4.0 - 5.0 | 6.0 maximum |
| Ash | % | 2.0 - 3.0 | -- |
Other Characteristics
Physico-chemical Properties
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Scorched particles | mg/25g | 15.0 maximum | |
| Color | visual | cream | |
| Flavor | sensory | bland, clean | |
Microbiological Analysis
| Parameter | Units of Measure | Limits |
|---|---|---|
| Standard Plate Count | CFU/g | 30,000 maximum |
| Yeast and Mold | CFU/g | 100 maximum |
| Coliforms (2) | CFU/g | 10 maximum |
| Enterobacteriaceae (2) | CFU/g | 10 maximum |
| Salmonella genus | CFU/sample (3) | not detected |
| Staphylococcus (coagulase positive) | CFU/g | not detected (4) |
| Listeria genus | CFU/g | not detected |
(2) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance with this Standard, either coliformsRod shaped, Gram negative bacteria that are found in the digestive tract of warm-blooded animals, and in plant and soil material. Coliforms often are used as an indicator organism for possible fecal contamination. See also total and fecal coliforms. and/or EB shall be utilized, at the discretion of the manufacturer.
(3) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.
(4) Where the effective limit of quantitation for the test is 10 CFU/g (such as when a dilution factor of 10 is applied) then the test result must be not detected in order to comply with this Standard. Where the testing method is capable of quantifying microbial counts below 10 CFU/g, then a compliant result must be a value less than 10 CFU/g.
Permissible Additives
Whey Protein Isolate may be pHA measure of the acidity or alkalinity of a material. The pH scale ranges from 0 (acid) to 14 (alkaline) with 7 considered neutral. pH is a measure of the concentration of hydrogen ions and is defined as the negative log of the hydrogen ion concentration. adjusted with an appropriate mineral or organicRegulations that refers to the way agricultural products are grown and processed. Regulations vary from country to country but in the U.S., organic crops must be grown without the use of synthetic herbicides, pesticides and fertilizers or bioengineered genes. acid or base. Any pH adjustment agent used for this purpose shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRAS status, where applicable.
Methods of Analysis
| Criteria | Reference Method |
|---|---|
| Protein | AOAC 991.20 |
| Lactose | ISO 22662 / IDF 198 |
| Fat | AOAC 989.05 |
| Moisture | AOAC 925.45 |
| Ash | AOAC 942.05 |
| Microbiological tests | FDA BAM |
Product Labeling
Recommended identifications:
Whey ProteinProtein in milk that remains in water phase after casein precipitates. Isolate (___% protein): where the % protein is either declared in 2% increments; or declared as the actual percentage, where the supporting analysis for the protein content must also be supplied.
Whey Protein Isolate is typically used as a general protein supplement, and for its functionality such as in yogurts and puddings (gelation), toppings and fillings (whipping), meat and sausage (water binding), ice cream, margarine, and mayonnaise (emulsification); and others.
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 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.
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.
