Whey Powder
Nutritional Enhancers
Emulsifiers
Thickeners
Flavoring Agents
$1.73 ~ $2.59
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Whey Powder?
Whey Powder is a dairy solid obtained by dehydrating the liquid byproduct of cheesemaking, primarily utilized in the food industry to improve texture, enhance flavor, and provide bulk in products like baked goods, confectionery, and processed soups.
How is Whey Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Whey Collection | Liquid whey, a co-product of cheesemaking, is separated from the cheese curds and collected in holding tanks. | The quality of the raw whey is paramount. Its composition (e.g., sweet whey vs. acid whey) depends on the type of cheese produced and directly impacts the final powder's characteristics. |
| 2 | Clarification & Fat Separation | The collected whey is passed through a centrifugal clarifier and separator to remove residual cheese fines and any remaining milk fat (cream). | Crucial for final powder purity and solubility. The efficiency of the separator determines the final fat content specification. |
| 3 | Pasteurization | The clarified whey is rapidly heated to a specific temperature (e.g., 72°C for 15 seconds) and then quickly cooled to eliminate harmful bacteria. | This is a critical food safety control point. Precise monitoring and recording of temperature and time are mandatory to ensure microbial safety. |
| 4 | Concentration (Evaporation) | A large portion of the water is removed from the whey, typically using a multi-stage vacuum evaporator or reverse osmosis system. | This step increases the total solids from ~6% to 48-60%. It is energy-intensive and critical for making the subsequent drying step efficient. Solids content (Brix) is the key metric. |
| 5 | Lactose Crystallization | The concentrated whey is held in a crystallizing tank and cooled under a controlled temperature profile to force the lactose to form stable crystals. | This is a vital step to prevent the final powder from being sticky (hygroscopic) and caking. The cooling rate is a critical process parameter. |
| 6 | Spray Drying | The thick, concentrated whey liquid is atomized into fine droplets into a large chamber of hot, moving air, causing the remaining water to evaporate almost instantly. | This determines the final moisture content, particle size, and bulk density of the powder. Inlet and outlet air temperatures are the primary operational controls. |
| 7 | Packaging | The finished whey powder is cooled, sifted for uniform size, and passed through a metal detector before being filled into multi-wall bags or bulk containers. | The packaging environment must be low-humidity and highly sanitary to prevent contamination and moisture absorption. Package integrity is checked to ensure product shelf life. |
| 8 | Final Quality Control & Storage | Samples from the finished batch are tested for chemical (protein, fat, moisture), physical (solubility, color), and microbiological compliance. | The batch is held until all quality specifications are confirmed. The product must be stored in a cool, dry place away from strong odors. |
Technical Specifications
| Solubility | Soluble in water; forms viscous solutions or gels |
| Storage Conditions | Store in cool, dry place, <25°C |
| Shelf Life | 12 Months |
Applications & Usage
Common Applications:
bakery
confectionery
infant formula
dairy
meat products as protein source
texture enhancer
emulsifier
water binder
Mechanism of action:
| Parameter | Whey Powder |
|---|---|
| Functional Category | Protein Enrichment Agent; Emulsifier; Gelling Agent; Browning Agent; Texture Modifier |
| Key Ingredients | Whey Proteins (primarily Beta-lactoglobulin, Alpha-lactalbumin); Lactose; Minerals |
| Mechanism of Action | Provides a source of high biological value protein for nutritional fortification. The amphiphilic nature of whey proteins allows them to adsorb at oil-water interfaces, reducing surface tension and stabilizing emulsions. Upon heating, proteins denature and aggregate, forming a three-dimensional gel network that immobilizes water. The lactose content participates in the Maillard reaction with amino acids under heat, creating color and flavor compounds. |
| Application Effect in Product | Increases protein content in nutritional supplements, bars, and beverages. Improves creaminess and prevents separation in dressings, sauces, and soups. Enhances structure, viscosity, and water-holding capacity in yogurts, processed meats, and baked goods. Contributes to a golden-brown crust and desirable flavor development in baked products. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Whey Powder | Dairy-based Protein | Fast-digesting, complete amino acid profile, high in Leucine. | Rapid absorption, high biological value, excellent mixability. | Contains lactose, not vegan-friendly. | Post-workout recovery, quick protein boost. | For the fastest muscle protein synthesis after exercise. |
| Casein Powder | Dairy-based Protein | Slow-digesting, complete amino acid profile, forms a gel. | Sustained amino acid release, anti-catabolic, promotes satiety. | Slower absorption, thicker texture, contains lactose. | Before bed, between meals for prolonged protein supply. | For preventing muscle breakdown over long periods without food. |
| Soy Protein Powder | Plant-based Protein | Complete amino acid profile, contains isoflavones. | Vegan-friendly, lactose-free, comparable to whey in muscle building. | Potential allergen, concerns over phytoestrogens, distinct taste. | Vegan/vegetarian diets, dairy-free alternative. | For a complete, plant-based protein that closely mimics dairy protein. |
| Pea Protein Powder | Plant-based Protein | Hypoallergenic, rich in BCAAs and iron. | Highly digestible, free from common allergens (dairy, soy). | Incomplete amino acid profile (low Methionine), earthy flavor. | Individuals with allergies, vegan diets, blending with other proteins. | For a hypoallergenic, easily digestible plant-based option. |
| Egg White Protein Powder | Animal-based Protein | Complete amino acid profile, lactose-free, fat-free. | High biological value, dairy-free animal source. | Can cause bloating, may have a sulfurous taste, often more expensive. | Dairy allergies, paleo diets, cooking and baking. | For a high-quality, lactose-free animal protein alternative to dairy. |
Technical Documents
Available Documentation
Spec sheet, COA, allergen docs
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications