What it is
Isolate production begins where concentrate production ends. A whey stream is taken through either a charged resin bed that selectively binds protein, or a microfiltration membrane fine enough to retain protein while passing residual fat and lactose. Either way the protein fraction is raised to 90% or above on a dry basis and the accompanying solids are reduced to trace levels. The powder is then spray dried under conditions chosen to limit denaturation.
Formulation considerations
Low fat is the characteristic that most changes formulation behaviour. Foaming and whipping performance improve markedly relative to concentrate, which is useful in aerated bars and nougat but can cause unwanted foam during high-shear beverage filling. Solubility holds at acidic pH, making clear protein waters viable, although the protein remains heat-labile and will aggregate if pasteurisation is too aggressive for the pH and ionic strength in play. Flavour is neutral enough to carry fruit and citrus systems that would clash with a fuller dairy note. Viscosity contribution is low at typical use levels, so texture must be built with hydrocolloids rather than relying on the protein.
Applications
WPI90 is used in clear and translucent ready-to-drink beverages, protein waters, high-protein powders where the label needs a high protein per serve, lactose-restricted and low-carbohydrate formats, sports gels, and medical nutrition where mineral load matters. Available in bulk quantities, with pricing on application.
Applications
- Clear protein beverages
- High-protein ready-to-mix powders
- Lactose-restricted formulations
- Protein water and RTD systems
- Clinical and medical nutrition
- High-protein confectionery
Handling and storage
Store sealed in the original packaging below 25°C in a dry area with relative humidity under 65%, away from volatile odours. Typical shelf life is 24 months from the date of manufacture. Minimise exposure to humid air during weighing and dry blending, since the powder picks up moisture readily and can form hard agglomerates.
Common questions
How much lactose is in whey protein isolate 90?
Lactose is specified at 1.0% maximum and often tests well below that. The lot-specific figure appears on the Certificate of Analysis.
Is WPI90 suitable for a clear protein drink?
Yes. The low fat and low mineral load give a solution with limited turbidity, and the protein stays soluble at the acidic pH used in most clear beverages. Heat treatment conditions still need to be validated, because whey proteins aggregate when heated near their denaturation range.
Is the isolate produced by ion exchange or microfiltration?
Both routes are available. Cross-flow microfiltration retains more of the native protein fractions and gives a milder flavour; ion exchange typically yields a marginally higher protein figure. Nominate the preferred process at the enquiry stage.
What documentation is supplied with each lot?
Every lot ships with its own Certificate of Analysis alongside the Technical Data Sheet, Safety Data Sheet and allergen declaration. Halal and kosher certification can be supplied on request.