Whey protein concentrate
Whey protein concentrate (WPC) is made from the liquid whey left over from cheese or casein making. The whey is pasteurized, clarified and passed through ultrafiltration membranes that hold back protein while lactose, minerals and water pass through, then the retained protein is spray dried. Grades are named by protein content on a dry basis, from about 34% up to 80%, and the remainder is mostly lactose and milk fat. WPC 80 is the grade most protein powder and bar brands buy.
Suppliers sell different products under the same name. Specify the one you need.
About 80% protein with a few percent each of lactose and fat; the standard grade for powders, shakes and bars.
Lower-protein grades with more lactose, used as dairy solids and skim milk replacers in baked goods, yogurt and confectionery.
WPC coated with a small amount of lecithin (often sunflower or soy) so it wets and disperses quickly in shakers; the lecithin source matters for allergen labels.
WPC made from milk from certified organic or grass-fed herds, with the claim tied to a certificate for each lot.
Most contract work starts from unflavored WPC; some suppliers also sell flavored and sweetened bases ready to pack.
Compare each result with your own specification when the lot arrives.
Store sealed in its lined bag or drum in a cool, dry area away from odors, since WPC picks up moisture and smells and the fat it contains slowly oxidizes. Warm storage speeds browning between lactose and protein, which darkens the powder and changes flavor. Shelf life is set by the supplier's specification, commonly with a retest of moisture, micro and sensory for older stock.
Record the actual protein on an as-is basis for each lot, because protein content moves a few points between lots and drives label claims. Note the plant, lecithin source if instantized, and best-before date, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1979c defines whey protein concentrate as whey with enough nonprotein constituents removed that the finished dry product contains not less than 25 percent protein.
Source: ecfr.gov (opens in a new tab)The same section requires the percent protein on a dry product basis to be declared on the label of packages sold to food manufacturers.
Source: ecfr.gov (opens in a new tab)21 CFR 184.1979c requires whey protein concentrate to be derived from pasteurized milk or to be pasteurized (or given an equivalent treatment) before use in food.
Source: ecfr.gov (opens in a new tab)Health Canada's Workout Supplements monograph lists whey protein concentrate with Bos taurus and Capra hircus (cow and goat) milk as the source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Eden Prairie, MN
US dairy ingredient maker, formerly Milk Specialties Global, producing whey proteins, milk protein concentrates and isolates, and caseins and caseinates for food and nutrition brands.
Manufacturer · Amersfoort, Netherlands
Dutch dairy cooperative’s ingredients business supplying whey and casein proteins, lactoferrin and galacto-oligosaccharides for infant, medical and sports nutrition.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include wPC 80, wPC 34 to 60, instantized, grass-fed and organic and unflavored versus pre-flavored. Ask each supplier for the specification sheet of the exact grade they quote.
Expect protein (Kjeldahl or Dumas), moisture, fat, ash and lactose, microbiology, heavy metals, physical properties and amino acid profile, each with its method, specification and result for that lot.
Store sealed in its lined bag or drum in a cool, dry area away from odors, since WPC picks up moisture and smells and the fat it contains slowly oxidizes. Warm storage speeds browning between lactose and protein, which darkens the powder and changes flavor. Shelf life is set by the supplier's specification, commonly with a retest of moisture, micro and sensory for older stock.
21 CFR 184.1979c defines whey protein concentrate as whey with enough nonprotein constituents removed that the finished dry product contains not less than 25 percent protein. The same section requires the percent protein on a dry product basis to be declared on the label of packages sold to food manufacturers. 21 CFR 184.1979c requires whey protein concentrate to be derived from pasteurized milk or to be pasteurized (or given an equivalent treatment) before use in food. Health Canada's Workout Supplements monograph lists whey protein concentrate with Bos taurus and Capra hircus (cow and goat) milk as the source material.
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