Description
MW5971 is produced by a proprietary process that isolates the native whey proteins in a highly concentrated form. This product features the functional characteristics of whey proteins which include aeration, gelation, emulsification, and water binding. The high protein concentration will provide exceptional nutritional value to a wide variety of applications. The high solubility of this product provides additional functionality.
Definition of Dry Whey courtesy of Dairy Management, Inc.
Protein (dry basis)
92%
90%
Moisture
5.5%
6.5% max
Ash
2.8%
5.0% max
Lactose
1.6%
3.0% max
Fat (%)
< 1.0%
1.0% max
pH
6.0%
5.5 - 6.5
Scorch Particles
Disc A (7.5mg)
Disc B (15.0mg)
Standard Plate Count
< 3,000/g
< 10,000/g
Coliform
< 10/g
< 10/g
Salmonella
Negative
Color
Off white to cream
Flavor
Bland to clean
* Due to the addition of lecithin in the instantizing process,
the total fats may reach 1.75%. The dairy fat will remain less than 1%.
Sports and health drinks
Superior dispersibility
Protein fortified beverages
Excellent nutritive value
Nutritional supplements
Bland flavor profile
A nutraceutical ingredient
Soluble in a wide pH range
Infant formulas
Kosher
Egg white replacer
Low fat
Balanced amino acid profile
