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WPC

Whey Protein Concentrates (WPCs) are obtained by different processes and range from between 35% and 89% in whey content. They have excellent functional and nutritional qualities and can be used in multiple food and nutrition applications.

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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.

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 to produce WPC80, protects proteins against denaturation and allows the nutritional and functional qualities of proteins to be preserved.

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A composition that delivers high nutritional and functional value

Whey is mostly composed of water (94%), sugar (lactose) (4-5%), a little fat, minerals (calcium, sodium) and vitamins, as well as protein (9%).Thanks to their high essential amino acid and branched-chain amino acid (BCAA) content (key to building and maintaining muscle mass) serum proteins are an ideal choice in several nutrition segments. Their structure also lends them many functional properties.