Whey protein is one of the major proteins found in milk. Whey proteins are globular in structure and are heat sensitive. These characteristics lend them to a wide range of functionalities in food applications.

Whey proteins are unique in nutritive value as they contain the highest proportion of essential amino acids of any commercially isolated protein. This makes them an ideal product for use in dietary products.

Whey proteins manufactured by Protient Inc. are isolated from cheese whey using an ultrafiltration process. The percentage of protein that is used to define the various concentrated products are WPC 34 and WPC 80. Whey protein isolate is defined as having 90% protein, WPI 90.

Attention to detail and quality processes have been essential in the growth and development of the use of WPC and WPI. Protient Inc. has worked closely with customers and R&D to develop the range of whey proteins produced today.

The primary functions of whey proteins are:

? Add nutritive value to a food system
? Act as an emulsifier and whipping agent
? Provide the building blocks for muscle mass development

Specific Food Applications:

? Nutritional sector ? WPC's are used as the primary base ingredient in sports nutrition products and weight management products. The low carbohydrate content of WPC's make this the ideal food for these sectors.
? Infant formula ? WPC's are used in infant formula for their amino acid profile and clean flavor.
? Meat applications ? The structure of WPC's lends itself as an emulsifier in fine meat emulsions, while providing a clean flavor.
? Milk replacers ? This low cost ingredient is an excellent alternative in areas where fresh liquid milk is not available.