WHAT IS WHEY PERMEATE?
Whey protein isolate and whey protein concentrate are byproducts of the manufacturing of whey permeate, which is also known as dairy product solids, deproteinized whey, or modified whey. Whey permeate is suitable for formulators because of its strong solubility and pleasing dairy flavor. Deproteinized whey can improve the nutritional characteristics of many foods.
HOW IS WHEY PERMEATE MADE?
Whey permeate (deproteinized whey), which has a high lactose concentration, is produced when protein and other particles are taken out of whey. To remove particular dairy components, physical separation techniques like filtration and diafiltration might be applied. After that, the remaining substance is condensed before being spray-dried. Whey permeate contains little protein but a lot of lactose (milk sugar) and minerals. Lactose makes up 84% (+/- 3%) of the material. This contributes to the product’s pleasing neutral flavor as well. It is milky white in color. The product is a free-flowing, crystalline powder with a pleasant dairy flavor and good solubility.
WHAT APPLICATIONS IS WHEY PERMEATE USED FOR?
Whey permeate (also known as deproteinized whey) has a variety of functional and nutritional advantages, including the following:
• Products retain their softness for a longer period of time, which improves the emulsification of the formula’s fat and increases water retention.
• Low-cost approach of reducing salt intake
• Browning of baked goods due to the Maillard process, which occurs when lactose and other reducing sugars are combined, increasing flavor and creating a delightful caramelized flavor.
• Sweetness in confections can be reduced, yet crystalline features are offered.
WHY WHEY PERMEATE?
Whey permeate, a deproteinized form of whey, is one of the most cost-effective sources of dairy solids on the market. Whey powder can be easily replaced by milk and whey permeate in general food, beverage, and feed applications thanks to their fresh dairy flavor.
• Outstanding lactose source
• It frequently serves as a bulking agent.
• Can add flavor or support
• Substitution for other, more costly elements
• Has great fluidity.