What it is
Sweet whey from cheesemaking is clarified, then passed through ultrafiltration membranes that retain the protein while permeating lactose, soluble minerals and non-protein nitrogen. The retentate is concentrated and spray dried to produce a powder standardised to 80% protein on a dry basis. Because the process is membrane-based rather than heat-driven, the whey proteins remain largely undenatured and highly soluble across the pH range used in most beverage and powder formats.
Formulation considerations
WPC80 dissolves quickly with moderate agitation and gives a smooth mouthfeel with a slight dairy sweetness that pairs well with chocolate, vanilla and coffee systems. The residual fat fraction contributes creaminess but also limits foaming stability, so aeration-dependent formats may need a defoamer or a blend with isolate. Solubility drops near the isoelectric point around pH 4.6, so clear acidic beverages are better served by isolate or hydrolysate. In bar systems, protein hydration and the resulting firmness over shelf life should be assessed with the specific humectant and polyol system in use.
Applications
The grade is used widely in ready-to-mix protein powders, where it can carry the bulk of the protein load with isolate added for label positioning. It also functions in extruded and cold-pressed bars, meal replacement sachets, high-protein bakery mixes and enteral or clinical nutrition bases. Available in bulk quantities, with pricing on application.
Applications
- Sports nutrition powders
- Protein bars
- Meal replacement formulations
- Bakery and confectionery
- Clinical and medical nutrition
- Dairy beverages and yoghurts
Handling and storage
Store in the unopened original packaging in a cool, dry area below 25°C and at relative humidity under 65%, away from strong odours and direct sunlight. Typical shelf life is 18 months from the date of manufacture under these conditions. The powder is hygroscopic once opened, so reseal liners promptly and use opened sacks within a short window to avoid caking.
Common questions
What protein content does WPC80 typically carry?
WPC80 is specified at a minimum of 80% protein on a dry basis. Actual lot values commonly sit between 80% and 82%, and the figure for the lot supplied is stated on the Certificate of Analysis.
What is the difference between WPC80 and whey protein isolate?
WPC80 retains more lactose, fat and minerals than isolate, which is processed further to reach 90% protein or above. Concentrate carries a fuller dairy flavour and lower cost per kilogram; isolate gives a higher protein contribution per serve with very low lactose and fat.
Is WPC80 available instantised for cold-water dispersion?
Yes. An instantised grade agglomerated with soy or sunflower lecithin is available where rapid wetting and dispersion in a shaker are required. Specify the grade at the enquiry stage.
What documentation is supplied with each lot?
Each delivery is accompanied by a lot-specific Certificate of Analysis, together with the Technical Data Sheet, Safety Data Sheet and allergen declaration. Halal and kosher certificates can be provided on request.