Whey protein concentrate is obtained through an ultrafiltration process, which allows whey protein to be separated from other unnecessary components of the liquid raw material. As a result of technological processing, the amount of sugars and fats is significantly reduced and the protein content is raised to as much as 80%.
| Protein (%) | ≥ 80 |
| Fat (%) | ≤ 8,0 |
| Moisture (%) | ≤ 5,0 |
| Lactose (%) | ≤ 10,0 |
| Ash (%) | ≤3,0-8,0 |
| pH | ≥ 6 |
| Solubility (ml) | ≤ 1,0 |
| Cleanliness (disk) | A, A/B |
Whey protein concentrate is used very widely in protein supplements for athletes. It is widely used in the charcuterie industry due to its gelling texturizing properties and above-standard emulsifying abilities. It is also used in processed cheese, yogurt, muesli bars and sauces.
Four-ply paper bags with polyethylene insert, 25 kg and 10 kg net
Foil sachets from 100 g to 2500 g net.
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