Whey Powders / Proteins
Whey Powders / Proteins
Whey is more than just a protein powerhouse. From cooking to baking and everything in between, our whey powders are easy to use, adaptable and made from the best dairy. Need a creamy salad dressing? Thick homemade-style stew? Make these nutrient-packed powders a main ingredient in your applications.
Sweet Whey
- White, unbleached whey powder
- Used for cooking, baking and confectionary creations
- Contains all the constituents of fresh whey without the moisture
- Made by drying fresh whey at high heat, creating the perfect ingredient for good loaf volume in fresh bread
Lactose Permeate
- Produced by removing the protein and other solids from whey
- Good solubility and pleasant dairy flavor
- High concentration of calcium, potassium and magnesium
- Commonly used in baked goods, meats and soups to enhance flavor
Delactose Whey
- Cream to dark cream-colored with normal whey flavor
- Produced from sweet whey by concentration, crystalizing and separating the lactose
- Commonly used to create low-fat creations of dairy favorites such as low-fat yogurt
Demineralized Whey
- Produced by removing a portion of the minerals from pasteurized whey
- An alternative to sweet whey powder, when lower mineral/ash content and a high lactose content is needed for nutritional or flavor reasons
- Textured and grainy
- Often used in baked goods, infant formula, baby food and dietary foods
Whey Protein Concentrate
- White to light cream-colored with a clean flavor
- Contains 34–80% protein
- Makes for products containing a range of viscosities — from thick dips to thin and creamy sauces
- Excellent source of protein, without losing the lactose and carbohydrates
Whey Protein Isolates
- Produced by filtration methods that capture essentially all the casein and whey proteins in the raw material
- Casein-to-whey-protein ratio equivalent to that of original milk
- Composed of 90% or more protein
- Typically used in nutritional bars, high-protein formulation or dietary foods
Acid Whey
- More acidic than sweet whey to create delicious yogurts or soft cheeses
- Manufactured by drying fresh whey obtained from soft white cheese
- Lower lactose content than sweet whey, resulting in a more acidic taste