Photo Credit: US Dairy Export Council
Whey Protein Isolate is a white to light cream-colored product with a bland, clean flavor. It is manufactured by drying the material resulting from the removal of sufficient non-protein constituents from pasteurized whey so that the finished dry product contains 90% or more protein. The non-protein constituents are removed by physical separation techniques such as precipitation, membrane filtration and/or ion exchange. Safe and suitable pH-adjusting ingredients can be used to adjust the acidity of WPI.
Grade "A" product must be produced with Grade "A" milk in a Grade "A" plant. All other parameters for Grade "A" products are the same as "Extra Grade."
Click here for a list of ADPI members that manufacture whey protein isolate.
View ADPI Whey Protein Isolate Standards Sheet
Note to ADPI Members: Product Standard Sheets and Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website.
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