Whey Ingredients
Whey Protein Phospholipid Concentrate Standard
v 2.0 | Effective 7/03/2023
Product Definition
Whey Protein Phospholipid Concentrate (WPPC) is a product obtained through the microfiltration of whey which concentrates whey proteins and whey phospholipids. The acidity of WPPC may be adjusted by the addition of safe and suitable pH adjusting ingredients.
Composition
| Parameter | Units of Measure | Limits |
|---|---|---|
| Protein | % w/w, dry basis | 50.0 minimum |
| Milkfat | % | 12.0 minimum |
| Total moisture | % | 6 maximum |
| Ash | % | 8 maximum |
Other Characteristics
Physico-chemical Properties
| Parameter | Units of Measure | Limits |
|---|---|---|
| Scorched particles | mg/25g | 15.0 maximum |
| pH | -- | 5.70 - 7.50 |
Microbiological Analysis
| Parameter | Units of Measure | Limits |
|---|---|---|
| Standard Plate Count | CFU/g | 30,000 maximum |
| Yeast and Mold | CFU/g | 100 maximum |
| Coliforms (1) | CFU/g | 10 maximum |
| Enterobacteriaceae (1) | CFU/g | 10 maximum |
| Salmonella | CFU/sample (3) | not detected |
| Staphylococcus (coagulase positive) | CFU/g | not detected |
| Bacillus cereus | CFU/g | 100 maximum |
| Clostridia (sulfite-reducing) | CFU/g | 100 maximum |
(1) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance to this Standard, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.
(2) 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.
Permissible Additives
Whey Protein Phospholipid Concentrate 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
| Parameter | Reference Method |
|---|---|
| Protein | AOAC 991.20 (N x 6.38) |
| Milkfat | AOAC 989.05 |
| Moisture | AOAC 925.45 |
| Ash | AOAC 942.05 |
| Scorched Particles | ADPI |
| pH | USDA |
| Microbiological tests | FDA BAM |
Product Labeling
Recommended identification: Whey Protein Phospholipid Concentrate
Alternative identifications: High Fat Whey Protein Concentrate
Whey Protein Phospholipid Concentrate provides exceptional nutritional value for a wide variety of applications which include: ice cream, frozen yogurt, beverages, salad dressings, process cheese, protein bars, and others.
See the separate ADPI standard for Infant Formula (IF) Grade Whey Protein Phospholipid Concentrate (WPPC) for additional requirements in that specific application.
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.
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.
