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Features:
- Removal of sufficient non-protein constituents from whey so that the finished dry product is at least 90% protein on a dry matter basis.
- Neutral taste and odour.
- Available in lactose free and fat free options.
Benefits:
- Rapid and easy dispersion in liquids.
- Higher protein content compared to WPC, ideal for protein supplementation.
- Excellent source of protein for muscle growth and recovery.
Applications:
- Sports Nutrition (Protein supplements, beverages and clear protein water).
- Meal Replacement Powders.
- Dairy (milkshakes, smoothies, yogurt, ice cream and more).
- Nut Butters.
Features:
- Produced by enzymatic breakdown of whey protein into smaller peptides and amino acids.
- Hydrolysed form of whey protein; highly soluble and easily absorbed by the body.
Benefits:
- Faster absorption and utilization of amino acids for muscle recovery and growth.
- May help reduce allergic reactions and digestive issues associated with complex proteins.
Applications:
- Sports nutrition supplements (post-workout recovery shakes, protein bars, and capsules).
- Functional Beverages.
Features:
- Offers excellent emulsifying and water-binding properties.
Benefits:
- Enhances texture and mouthfeel.
- Improves stability and shelf life; reduces syneresis in various emulsions.
Applications:
- Eggless Mayonnaise.
- Eggless sauces and dips.
- Enrichment (Peanut Butter, chocolates, cookies, breakfast cereals).
- Instant meals, snacks.
- Sports Nutrition.
Features:
- Protein derived from Acid whey.
- Vegetarian alternative for egg replacement in bakery products.
- Excellent emulsifying, foaming and gelling properties
- Heat Stable.
Benefits:
- Enhances strength and elasticity of dough.
- Improves volume and texture of bakery products.
Applications:
- Bakery (egg replacer in all bakery products like cakes, cookies, brownies, muffins).
- Confectionery.
Features:
- Derived from cheese whey, comes with added lecithin to make it instantized.
- Neutral taste and odour.
- Highly soluble; good emulsifying and water binding properties.
Benefits:
- Rapid and easy dispersion in liquid solutions.
- Enhances the nutritional profile of nutritional supplements.
Applications:
- Sports Nutrition (protein supplements, beverages, nutrition bars).
- Nut Butters.
- Meal replacement powders.
- Animal Nutrition.
Features:
- WPC with 35% protein content, derived from cheese whey.
- Highly soluble; good emulsifying and water binding properties.
Benefits:
- Enhances texture and mouthfeel in various food products.
- Cost-effective compared to other protein sources.
Applications:
- Confectionery (chocolate, nougat, and protein bars).
- Bakery products.
- Eggless Mayonnaise.
- Nutrition (sports and general).
