Ingredient Resource Center

Reduced Mineral Whey

Reduced Minerals Whey (RMW) is obtained by the removal of a portion of the minerals from pasteurized whey. The dry product must not exceed 7% ash. It is produced by physical separation techniques such as precipitation, filtration or dialysis. The acidity of Reduced Minerals Whey may be adjusted by the addition of safe and suitable pH-adjusting ingredients. 

RMW 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.

 

Dry reduced-minerals whey is a cream to dark cream-colored product with a normal whey flavor. The flavor is less salty than dry whey due to the reduction in minerals.

Applications include: Infant foods, dairy products, dry blends, wet blends, confections, prepared dry mixes, bakery products, soups, sauces, and special dietary products.

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.