MOQ :
5 MT

Whey Protein Concentrate

Spray-dried whey protein concentrate (WPC) in powder form. Delivers functional proteins that emulsify and foam while boosting protein and body—ideal for dairy systems, baked goods, and nutrition-forward H&B/Pharma bases.

Functions :
  • Emulsifier

  • Fortifying agent

  • Foaming agent

Download Whey Protein Concentrate Catalog and TDS File :
Distributed in :
Custom Packaging
Custom
Bulk Packaging
Bulk
Sack
Bag

Whey Protein Concentrate Applications

Whey Protein Concentrate is used in several instances across different industries such as :

Bakery
Dairy & Frozen Desserts
Health & Beauty
Health & Beauty
Pharmaceutical
Pharmaceuticals

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Dairy

Dairy & Ice Cream

Higher protein with smooth body and stable foams.

Bakery

Bakery & Snacks

Protein enrichment with soft, uniform crumb.

Pharmaceutical

H&B / Pharma

Stable, protein-fortified emulsions and beverages.

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How It’s Made (process)

  1. Milk & whey prep: Sweet whey from cheese manufacture is clarified, standardized, and pasteurized.

  2. Primary concentration: Membrane filtration (UF/DF) concentrates whey proteins and reduces lactose/minerals.

  3. Polish & balance: pH/solids adjusted; retentate conditioned for drying.

  4. Drying & milling: Spray-dried to free-flowing powder; optional instantizing for rapid dispersion.

  5. Standardization/QA: Protein %, moisture, solubility, and microbiology verified; COA issued.

Suggested Dosage

General: 1–20% w/w; trial recommended.

By application

  • Dairy drinks/yogurt/ice cream: 2–12%

  • Bakery (on flour): 2–8%

  • H&B (emulsions/cleansers): 0.5–5.0%

  • Pharma/medical nutrition beverages: 5–12% (per formula & regs)

Instantized grades disperse without lumping, even in cold mixes.

Table of Details

Title
Info
Form
Powder
Appearance
White to cream, free-flowing

Great for protein targets without gritty mouthfeel.

Great for protein targets without gritty mouthfeel.

Instantized grades disperse without lumping, even in cold mixes.

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