Whey Protein Concentrate
- Also known as:
- WPC
Dairy ingredient obtained from cheese whey, valued for its protein profile and its functionality in beverages and baked goods. It provides solubility, foaming capacity, and pleasant dairy notes. The different grades available are selected according to the protein content required by the application.
Functions
Typical applications
- Protein beverages and shakes
- Pastry and bakery
- Ice cream and desserts
- Nutrition bars
Specialties
Sectors
You may also need
See the whole Food line →Gelatin
Gelatin
Animal-derived protein with thermoreversible gelling capacity, a classic in confectionery and desserts. It provides elasticity, gloss, and a melt-in-the-mouth texture that is difficult to replicate with other hydrocolloids. It is offered in different gel strength grades according to the formulation requirement.
Soy Protein Isolate
Plant-based protein ingredient with high protein content, used to enrich formulations and provide functionality. It offers emulsifying capacity, water retention, and gel formation in meat systems and beverages. A standard base for sports nutrition products and plant-based analogues.
DL-Methionine
Sulfur-containing essential amino acid used in diets for animal nutrition, especially in poultry. It helps balance the amino acid profile and improve the efficiency of dietary protein, in accordance with applicable regulations. It is usually the first limiting amino acid in poultry formulations.
L-Lysine Hydrochloride
Essential amino acid used in the formulation of balanced feed for animal nutrition. It allows the amino acid profile of the diet to be balanced and the protein supply to be optimized, in accordance with applicable regulations. It is one of the most widely used limiting amino acids in poultry and swine diets.