Whey Protein

Require

Product Name Whey Protein

CAS No. 47-43-8

Catalog DS47438

Appearance White to yellowish powder

Storage Store in ventilated and dry places

Shelf life 24 months

Package 25kg/bag, 50kg/bag, customized

Specification	WPC 35	WPC 80	WPI 90
Content	35.0%	80.0%	90.0%

Nutrtional Supplements

Functional Ingredients

Food Additives

Dairy products are a valuable source of protein for the human body while milk protein is the most nutritious part. The milk protein consists mainly of whey protein, casein, and milk fat globule membrane protein. Among them, whey protein is a general term for globular proteins isolated from whey, consisting of β-lactoglobulin, α-lactalbumin, immunoglobulin, glycopeptide, bovine serum albumin and minor proteins. The nutritional value and biological effects of whey protein make it one of the best protein supplements for humans. There are three main types of whey protein powder on the market, as shown below.

Whey Protein Concentrate (WPC): This is the most common and cheapest whey protein product on the market, with low carbohydrate content and protein contents of 30% to 90%, depending on the quality of the product.
Whey Protein Isolate (WPI): WPI refers to whey protein without fat or lactose, with most of its protein content being over 90%. They are suitable for lactose intolerant groups, and can improve symptoms such as abdominal distension or diarrhea.
Whey protein hydrolysates (WPH): Protein must be converted into amino acids through hydrolysis in order to be absorbed by the body, and whey protein hydrolysates are products that has been partially "pre-hydrolyzed", which can help the body more quickly absorb whey protein.

Whey Protein

Functional Properties

Whey protein is rich in a variety of biologically active substances and has a variety of functional properties. The specific content is as follows:

Emulsifying ability: Whey protein has strong emulsion stability which determines it can be used as an effective emulsifying agent in some foods.
Foaming ability: In the absence of egg white as a foaming substance, the foaming power of whey protein can be used to make pastries or cakes fluffier. And whey protein concentrate is a better substitute for egg white.
Gel forming ability: The gel formation power of whey protein is mainly determined by the charge density and hydrophobic balance of the protein, and whey protein is most likely to form a gel at pH4.6-5.8. So it can be used to adjust the hardness and elasticity of food.
Water solubility: The solubility of whey protein is affected by temperature. As the temperature increases, the solubility decreases. Different whey protein components have different heat-resistant temperatures, among which the proteose-peptone component is the most heat-resistant.

Besides the four functional properties mentioned above, whey protein has water-locking properties, since its molecular structure is able to effectively lock water, and it also has film-forming properties, which help food to form a protective film in the air, preventing food spoilage. It has been shown to have rheological properties as well, which affect semisolid food viscosity.

Health Benefits

Leucine in whey protein stimulates muscle protein synthesis. Consumption of whey protein can increase insulin secretion, allowing amino acids to be absorbed, which repairs muscle and promotes muscle growth. For fitness groups, whey protein is best absorbed right after exercise.

Repairs and builds muscle

Whey protein can promote satiety, which can suppress appetite. It also boosts metabolism to help burn more calories. Combining whey protein with a high-carbohydrate diet can also stimulate the release of insulin, which helps stabilize blood sugar after meals and keeps the body less hungry.

Lose weight

The risk of developing heart disease increases with high cholesterol, especially LDL (low-density lipoprotein) cholesterol. Research shows that taking whey protein as a supplement can lower LDL and total cholesterol as well as blood pressure.

Lower cholesterol and blood pressure

Alfa Chemistry provides whey protein products of different specifications, including whey protein concentrate WPC 35, WPC 80, and whey protein isolate WPI 90. If you need products with other specifications, please feel free to contact us.

Our products and services are for research use only and cannot be used for any clinical purposes.

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