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WPC, also referred to as Whey Protein Concentrates are concentrates of whey with a whey protein content of 15% to 80%. They are ingredients derived from whey. They are made from de-salted and lactose-free whey, to varying degrees. WPC are generally produced by using whey ultra-filtration, and protein concentration can be increased by the use of diafiltration. Drying is usually done by spray (spray drying).
They are used as ingredients for the manufacturing of reconstituted milk products, diet foods or sports drinks, infant foods, and more.
WPC appeared in the 1970s thanks to the use of membrane techniques, ultrafiltration in particular. Today, milk cracking is pushed to its limit with the possibility to isolate specific protein subgroups from which specific functional properties are desired. It is possible to distinguish:
If a higher protein concentration and a lower concentration of lactose is desired, WPI are preferable to WPC.
Whey protein concentrates are obtained by the removal of non-protein elements of the whey, in order to obtain a powder containing at least 25% proteins and which contains between 30% and 90% proteins in dry matter. They are produced through physical separation techniques such as precipitation, filtration or electrolysis. For the precipitation of seroproteins, the thermocoagulation procedure consists in heating in an acid medium. The first method, which denatures some of the proteins, is usually replaced by a membrane process, consisting in concentrating protein by ultrafiltration. A membrane allows the proteins, fats, and whey to be retained, and lets minerals, lactose and non-protein nitrogen filter through. To obtain concentrated whey proteins, the whey serum is de-fatted beforehand by microfiltration. This is followed by a selective extraction of chromatographic resins by ion exchange.
Whey proteins have both excellent functional properties and high nutritional value: the composition of essential amino acids meets all the requirements of human nutrition for which they are therefore considered an ideal protein. The concentration of whey proteins by ultrafiltration is a common practice in the dairy industry.
In addition to their nutritional quality, whey protein concentrates exhibit technological properties of great interest:
Whey protein concentrates are used in various applications because of their many functional properties, which are most associated with whey proteins.
Applications: sausages, bread
Applications: dietary products, desserts (muslins, whipped cream toppings, etc.)
Applications: sausages, soups, ice cream
Applications: confectionery, soups and sauces
Applications: Baked goods
Whey protein concentrate obtained from sweet whey, ultra-filtered, evaporated and dried on a spray tower to obtain a neutral taste.
Very good water retention properties and an interesting texturing power. Can be used to replace the skim milk powder in the manufacturing of yogurt and fresh dairy products. It reduces the phenomena of syneresis and gives a firm texture to the finished products, while reducing their acidity.
This product is a concentrate of soluble native whey protein obtained by ultrafiltration and spray drying of sweet whey.
Concentrate of native serum proteins produced from cheese whey by concentration, demineralization, and partial de-lactosed. Spray drying mode.
Good functional properties
High nutritional value
Solubility in the range of pH 1 to 8:
Water retention capacity
Substitute for skimmed milk powder