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Demineralised whey

Demineralised whey powder

Demineralised whey allows a better product valorisation by extraction techniques

Whey is a by-product of dairy and cheese manufacturing industries that has a high potential of nutritional and functional properties regarding its lactose and serum proteins contents.

On the contrary, its high mineral content may sometimes curb its use by industrials.

Several techniques exist nowadays to extract from whey at least a part of its minerals content: ionic exchanges, electrodialysis, nanofiltration.

Product information

Demineralised whey manufacturing technique

Demineralised whey powder is produced by removing water (spray drying) and by selectively extracting most of the minerals from sweet liquid whey.

Demineralised whey contains lactose and serum proteins with high nutritional value. When it is 90% demineralised, it is used for infant food. Demineralised whey helps standardise the serum protein, lactose and mineral contents of infant formula to be closer to breast milk composition.

Advantages and organoleptic qualities of demineralised whey

  • Control of serum proteins, lactose and essential mineral contents
  • Carbohydrate source
  • Good emulsion capacity
  • Wettability
  • Dispersible ability
  • Thermal stability
  • Browning properties
  • Low hygroscopicity
  • Good fluidity
  • Low tendency to clump
  • Cost-effective alternative to milk

Potential uses of demineralised whey

Infant formula, dairy products, dairy mix, bakery, sauces, chocolates, candy, ice creams.

Demineralised whey distributed by FIT

As a dairy ingredients supplier, FIT can offer you:

  • Demineralised whey 40/50, 25kg-bags, big bag, shelf-life 18 months
  • Demineralised whey 70, 25kg-bags, big bag, shelf-life 18 months
  • Demineralised whey 90, for infant formula, 25kg-bags multi-ply with polyethylene inner liner, big bag, shelf-life 18 months.

Products' advantages

Carbohydrates source
Good emulsion capacity
Wettability
Dispersible ability
Thermal stability
Browning properties
Low hygroscopicity
Good fluidity

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