Whey Protein Concentrate

Whey Protein Concentrate

Soluble milk proteins, also known as native proteins, have excellent functional and nutritional qualities and can be used in multiple food and nutrition applications. They can be obtained from whey (WPC) or directly from milk, after which they are concentrated and dried to between 35% and 89% protein content.

Different manufacturing processes for whey protein concentrate

Whey, or serum, proteins, are soluble and make up about 20% of milk proteins. Depending on the raw material and process used, and the concentration rate, a variety of products with different nutritional qualities and functionalities can be created.

Our products

Whey Protein Concentrate

Whey Protein Concentrate
Serigel™ is a whey protein concentrate derived from lactoserum.
Whey Protein Concentrate
80% whey protein concentrate, from high-quality PDO cheese production.
Whey Protein Concentrate
Eurimilk 60.1 is a functional solution based on milk proteins.

Protein derived from whey

Traditionally, whey proteins (also known as serum proteins) were derived from cheese making. Depending on the process used (chemical or heat treatment), different qualities of whey (varying in acidity, composition, etc) are obtained. These different qualities can affect the functional and nutritional properties of WPC.

Protein directly derived from milk.

Serum proteins can also be directly derived from milk through processes that combine different membrane operations. Proteins derived through this way are called native proteins. This process does not require a milk coagulation phase and allows extraction and concentration of proteins through purely physical processes, at low temperature.This innovative process, used by Eurial I&N to produce WPC80, protects proteins against denaturation and allows the nutritional and functional qualities of proteins to be preserved.


Our product, Serigel ™, is made from casein whey: the proteins therefore do not undergo acidification, which allows their functionality to be preserved. Serigel is particularly recommended for and providing gelling features and texture in yoghurts.

A composition that delivers high nutritional and functional value

Serum proteins are high in essential amino acids such as leucine, as well as branched-chain amino acids (BCAAs), which are key to building and maintaining muscle mass. Their structure gives them a range of functional properties: when serum proteins are consumed after a physical effort, they stimulate muscle protein synthesis. This makes them an ideal choice for several nutrition segments, including clinical nutrition and sports nutrition. Consumed following physical exertion, these proteins promote muscle protein synthesis thanks to their high leucine content.