WPI - Isolate whey instant 90 INSTANT - specification
Description
ISOLAT WHEY INSTANT 90 INSTANT is manufactured by using a combination of Cross-Flow Ultra filtration and Microfi ltration techniques on sweet whey. The resulting protein concentrate is spray dried, agglomerated and instantised. This product provides an excellent source of natural protein in an easy mixing form for use in a variety of applications in special dietary food and beverage formulations.
Physical characteristics
| Aspect Color Taste Scorched particles ADMI pH |
Powder Off white to cream Bland and Clean A 6,3 |
Chemical analysis
| Proteins (TN×6.38) dry basis Moisture Ash Fat Lactose Mineral composition: Mg Ca Na K P |
90% min 6% max 3,5% max 2% max 3%
|
90% 5% 2,5% 0,2% 2% 0,06% 0,48% 0,3% 0,5% 0,22% |
Typical Amino Acid profile (g/100g product)
Ala: 5,0; Arg: 2,1; Asp: 11,0; Cyst:2,2; Glu: 18,1; Glyc: 1,4; Hist: 1,7; Ile:6,4;
Leu: 10,6; Lys: 9,6; Met: 2,2; Phe:3,0; Pro:5,5; Ser: 4,6; Thr: 6,7; Trp: 1,4;
Tyr: 2,6; Val: 5,9
Microbiological analysis
| Standard plate count Enterobacteriaceae Salmonella |
10 000/g max <10/g Negative/50g |
Packaging
1 kg multivall paper bags with polyethylen liner.
Storage
To be stored indoors in a cool (about 20 °C) and dry place (RHE < 70%), for 18 months preservation from date of manufacture.
