WPC 30–35% is a functional dairy ingredient with moderate protein content, valued for its ability to improve texture, water binding, emulsification and product stability. It is a cost-effective solution for various food applications.
It is used in dairy, bakery, confectionery, processed cheese, meat products and ready meals, enhancing quality, consistency and nutritional value.
✔ 30–35% protein content
✔ Excellent water-binding properties
✔ Good emulsifying functionality
✔ Improves texture and stability
✔ Cost-effective dairy ingredient
| Protein (%) | 30,0 – 35,0 |
| Fat (%) | ≤ 4,0 |
| Moisture (%) | ≤ 4,5 |
| Lactose (%) | 50 |
| Ash (%) | ≤ 8,0 |
| pH | 6,2 – 6,8 |
| Solubility (ml) | ≤ 1,25 |
| Cleanliness (disk) | A, A/B |
Bags, net weight: 15 kg.
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