Agropur whey and dairy proteins are key ingredients in some of the fastest-growing food and beverage categories: sports nutrition products, hot beverages, frozen desserts and ice cream, and nutrition products for infants up to the elderly population. Beyond the functional properties, whey and dairy concentrates, isolates, and fractions, impart powerful nutrition claims that can bolster many applications including satiety, recovery, and body maintenance.
Whey Protein Isolate
Whey Protein Isolates, very commonly referred to as WPI, is the purest form of protein powder. Whey protein becomes an isolate through a processing method in which elements like carbohydrates, minerals, and fats are removed. This leaves the product with a protein content greater than 90%. Agropur uses a unique ion-exchange technology to isolate highly purified protein fractions and whey protein isolate to provide a high-quality product to the food and beverage industry.
Hydrolyzed Whey Protein Isolate
Whey protein hydrolysate is a concentrate, or isolate, in which some of the amino bonds have been broken by exposure of the proteins to heat, acids or enzymes. This breaking action allows hydrolysed proteins to be absorbed faster than whey concentrates or isolates, which is better for muscle growth and repair.
Whey Protein Concentrate
When liquid whey is collected as a by-product of cheese production, it goes through several processing steps to increase protein content. Whey Protein Concentrate (WPC) is made by removing protein from liquid whey with the use of heat or enzymes. WPC has a lower percentage of protein compared to isolates, because they still contain some fats and carbohydrates. Most WPC contains between 70-80% protein. Agropur’s ISO Chill®️ 8000 is our WPC 80% and an outstanding ingredient for, solubility, gelation, and thickening for a variety of food and nutritional applications.