WPC 35

Whey Protein Concentrate 35 (WPC 35) is a dairy-derived protein ingredient containing approximately 35% protein, produced through the controlled concentration of liquid whey. It offers a balanced combination of protein enrichment and functional performance, making it particularly suitable for applications where texture, mouthfeel, and cost-efficiency are key formulation considerations.

Due to its relatively higher lactose content compared to higher protein grades, WPC 35 contributes effectively to browning, flavor development, and structural properties in processed food systems.

Functional & Technical Characteristics

1. Protein Content: ~35%, providing moderate protein enrichment

2. Water-Binding Capacity: Enhances moisture retention in finished products

3. Emulsification: Supports stable fat distribution in complex systems

4. Browning Reaction: Promotes Maillard reaction, contributing to color and flavor development

5. Texture Contribution: Improves body, softness, and overall mouthfeel

Applications

WPC 35 is widely used in applications where functional performance and texture enhancement are essential:

1. Bakery and confectionery products

2. Dairy desserts

3. Texturizing applications across food systems

Key Benefits in Formulation

1. Cost-Effective Protein Source: Enables economical protein fortification

2. Improved Texture & Mouthfeel: Enhances softness and product body

3. Flavor Enhancement: Contributes to desirable baked and cooked flavor notes

4. Moisture Retention: Helps maintain product freshness and shelf stability

5. Versatile Functionality: Suitable for a wide range of food applications

Quality & Sourcing Perspective

At Abhaya International LLP, WPC 35 is sourced with a focus on functional consistency, lactose balance, and process performance. Each batch is evaluated to ensure reliable behavior in applications where texture, flavor development, and formulation efficiency are critical.