Whey Protein Isolate Standard
v 4.0 | Effective 07/04/2023
Whey Protein Isolate (WPI) is obtained by the removal of sufficient non-protein constituents from whey so that the finished dry product contains at least 90% protein on a dry matter basis. It is produced by membrane filtration processes and/or ion exchange.
Whey Protein Isolate complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Standard: Printable PDF
|Parameter||Units of Measure||Typical Values||Limits|
|Protein||%, dry basis||90.0 - 92.0||89.5 minimum|
|Lactose||%||0.5 - 1.0||--|
|Fat||%||0.5 - 1.0||1.5 maximum|
|Total moisture||%||4.0 - 5.0||6.0 maximum|
|Ash||%||2.0 - 3.0||--|
|Parameter||Units of Measure||Limits|
|Scorched particles||mg/25g||15.0 maximum|
|Parameter||Units of Measure||Limits|
|Standard Plate Count||CFU/g||30,000 maximum|
|Yeast and Mold||CFU/g||100 maximum|
|Coliforms (2)||CFU/g||10 maximum|
|Enterobacteriaceae (2)||CFU/g||10 maximum|
|Salmonella genus||CFU/sample (3)||not detected|
|Staphylococcus (coagulase positive)||CFU/g||not detected (4)|
|Listeria genus||CFU/g||not detected|
(2) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance with this Standard, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.
(3) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.
(4) Where the effective limit of quantitation for the test is 10 CFU/g (such as when a dilution factor of 10 is applied) then the test result must be not detected in order to comply with this Standard. Where the testing method is capable of quantifying microbial counts below 10 CFU/g, then a compliant result must be a value less than 10 CFU/g.
Whey Protein Isolate may be pH adjusted with an appropriate mineral or organic acid or base. Any pH adjustment agent used for this purpose shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRAS status, where applicable.
Methods of Analysis
|Lactose||ISO 22662 / IDF 198|
|Microbiological tests||FDA BAM|
Whey Protein Isolate (___% protein): where the % protein is either declared in 2% increments; or declared as the actual percentage, where the supporting analysis for the protein content must also be supplied.
Whey Protein Isolate is typically used as a general protein supplement, and for its functionality such as in yogurts and puddings (gelation), toppings and fillings (whipping), meat and sausage (water binding), ice cream, margarine, and mayonnaise (emulsification); and others.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
Additional resources including the Dried Dairy Ingredients Handbook and more are available for ADPI members. Click the button to log-in to access these resources.
In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.