Whey Protein Isolate

Whey protein isolate is obtained by removing sufficient non-protein constituents from whey so that the finished dry product contains not less than 90% protein. WPI is produced by physical or chemical separation techniques such as filtration or ion exchange. Acidity may be adjusted by the addition of safe and suitable pH ingredients.

Physical & Chemical Specifications:

Protein (as is)      90.0% min
Lactose                 1.0% max
Fat                        1.0% max
Ash                       3.0% max
Moisture               4.5% max

Microbiological Specifications:

Standard plate count           < 10-30,000/g max
Coliform                                < 10/g max
E. Coli                                    Negative/g
Salmonella                            Negative/100g
Listeria                                  Negative
Coaglase                               Positive
Staphylococci                       Negative
Scorched particle content   15.0 mg max
Color                                     Cream
Flavor                                   Bland, clean

Shelf Life:
12 months under optimal storage conditions.  

Packaging:
25kg bags Kraft paper multi-wall with inner polyethylene liner or totes.