What it is
Where WPC80 is driven through extensive diafiltration, WPC34 stops much earlier in the process. Sweet whey is clarified and separated, concentrated through membranes only far enough to lift protein into the mid-thirties, and then spray dried. Lactose, whey minerals and a modest fat fraction remain, which is precisely the point: the powder behaves like a dairy solid rather than a protein isolate.
Formulation considerations
The lactose fraction is the dominant functional driver. It reduces sweetness relative to sucrose while contributing reducing sugars that participate in Maillard reactions, giving crust colour in baked goods and a cooked-dairy note in caramel and toffee systems. Lactose is also only partially soluble at ambient temperature, so beverage applications need attention to sediment and to crystallisation during storage. Protein in the powder remains largely native and will hydrate and contribute viscosity, though the lower protein density limits its usefulness where a high protein claim is needed. In chocolate and compound coatings the particle size and fat content influence flow and should be matched to the refiner settings in use.
Applications
Common uses include biscuit and cake doughs, bread improvers, compound coatings, processed cheese blends, ice cream mixes, dry soup and sauce bases, and economy blends for drinking chocolate or protein-fortified powders. It is also used as a carrier and bulking agent in dry-blended premixes. Available in bulk quantities, with pricing on application.
Applications
- Bakery and biscuit doughs
- Chocolate and compound coatings
- Processed cheese and dairy blends
- Ice cream and frozen desserts
- Soup, sauce and seasoning bases
- Economy protein beverage blends
Handling and storage
Keep in sealed original packaging in a dry store below 25°C with relative humidity under 65%. Typical shelf life is 18 months from manufacture. The high lactose fraction makes the powder prone to caking and to Maillard browning if exposed to heat and moisture, so avoid stacking near heat sources and rotate stock on a first-in, first-out basis.
Common questions
Can WPC34 replace skim milk powder in a formulation?
In many bakery, confectionery and dairy applications it can substitute for skim milk powder on a partial or full basis, because protein and lactose levels are broadly comparable. Casein-dependent functions such as heat-set gelation will behave differently, so trial work is needed.
How much lactose does WPC34 contain?
Lactose typically falls between 48% and 52%, which is why the grade is not suitable for low-lactose or low-carbohydrate positioning. Confirm the figure against the lot Certificate of Analysis.
Why choose WPC34 over WPC80?
WPC34 delivers dairy solids, bulk, browning and a mild dairy flavour at a lower cost per kilogram. WPC80 is the choice when protein per serve is the driver and lactose must be kept low.
What documentation is supplied with each lot?
A lot-specific Certificate of Analysis accompanies every delivery, with the Technical Data Sheet, Safety Data Sheet and allergen declaration available on file.