Ingredient Resource Center

Reduced Lactose Whey

Reduced Lactose Whey (RLW) is obtained by the selective removal of lactose from whey. The lactose content of the dry product may not exceed 60%. Removal of lactose is accomplished by physical separation techniques such as precipitation, filtration, or dialysis. The acidity of Reduced Lactose Whey may be adjusted by the addition of safe and suitable pH adjusting ingredients. 

RLW for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at dmeyer@adpi.org.

RLW is white to cream in color with a bland, clear flavor.

Applications include: Infant foods, confections, prepared dry mixes, bakery products, soups, sauces, gravies, dry seasoning blends, salad dressings, frozen foods, meat products, and process cheese.

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 9 months-1 year.

Multiwall kraft bags with polyethylene inner liner or other approved closed container – i.e., “tote bins,” etc.