Whey Protein Isolate infographic - NZMP · 2018-11-16 · whey protein with low lactose and fat. It...
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Key benefits of WPI How WPI is made WPI is a spray dried, soluble milk protein manufactured from fresh cheese whey using microfiltration or ion exchange to remove fat and ultrafiltration to concentrate protein. Low temperature processing ensures retention of both nutritional and functional properties. PURE 1 PROTEINS FUNCTION WPIs are highly soluble, providing excellent protein nutrition (including high clarity options), emulsifying, foaming and water binding benefits in various food applications. Whey protein isolates (WPIs) are a premium, highly concentrated source of protein, low in lactose and fat. Rapidly digested by the body allowing fast absorption of beneficial nutrients into the blood stream and muscles. UNIQUE Our functional WPI specifications can be used to fortify numerous consumer products such as yoghurt, sports beverages, bars, protein gels and medical nutrition products. RANGE NZMP can offer both microfiltered and ion exchange WPIs as well as high clarity WPI ideal for RTD clear beverages and waters. WHEY PROTEIN ISOLATE THE INFORMATION IN THIS DOCUMENT IS DESIGNED TO GIVE A BRIEF OVERVIEW OF THE NATURE AND CHARACTERISTICS OF OUR PRODUCTS AS AT THE DATE OF PREPARATION. IT DOES NOT CONSTITUTE REPRESENTATIONS OR WARRANTIES AS TO SUCH CHARACTERISTICS, THE FUNCTIONALITY OR POTENTIAL APPLICATIONS OF OUR PRODUCTS AND YOU MUST ASSURE YOURSELF OF THESE MATTERS HAVING REGARD TO OUR DETAILED PRODUCT SPECIFICATIONS, YOUR SPECIFIC CIRCUMSTANCES AND APPLICABLE MARKET REQUIREMENTS. WPI product range Both microfiltered (MF) and ion exchange (IX) WPI are available in standard and instant versions, as well as specialised high clarity WPI ideal for high clarity RTD beverages. With a long history in selling dairy we are leaders in developing innovative ways for customers to purchase our ingredients. WPI applications WPI 894 (MF) > Low lactose, low fat and low cholesterol > Clean flavour > Highest BCAA* and leucine content of all food proteins > Good clarity and heat stability in acidic conditions > Excellent whipping and gelling properties WPI 895 (IX) > Availabe in both IX and MF WPI with the same features and benefits but with added dispersability making them ideal for use in powdered beverages INSTANT WPI > Clear at pH<3.7 > High stability in RTD beverages > Low in sodium, phosphate, lactose, fat and cholesterol > Exceptionally clean flavour > Highest BCAA* and leucine content of all food proteins > Heat stable in acid conditions WPI 8855 2 > Low lactose, low fat and low cholesterol > Clean flavour > Heat stable under acidic conditions > Excellent whipping and gelling properties Excellent solubility and heat stability in acidic conditions make WPI ideal for these applications. Acid Beverages and Juices Whipping and gelling properties also make WPI suitable for whipped toppings, meringue and cultured dairy products. Functional WPI delivers the highest whey protein with low lactose and fat. It also has all of the benefits of whey protein’s superior amino acid profile and rapid absorption speed, making WPI an ideal protein fortificant for many food systems. Nutrition 1 NZMP has WPIs to protein fortify powdered or RTD beverages such as sports beverages or functional waters without clouding them. Clear Beverages Ingredients by How to buy TO FIND OUT MORE OR TO PURCHASE OUR PRODUCTS PLEASE CONTACT YOUR ACCOUNT MANAGER MICRO- FILTRATION OR ION EXCHANGE PACKED ULTRA- FILTRATION EVAPORATION WHEY SPRAY-DRIED 1. Pennings, B., Boirie, Y., Senden, J. M. G., Gijsen, A. P., Kuipers, H., & van Loon, L. J. C. (2011). Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men. The American Journal of Clinical Nutrition, 93(5), 997–1005. 2. Layman, D. K. (2003). The role of leucine in weight loss diets and glucose homeostasis. The Journal of Nutrition, 133(1), 261S–267S. * Branched chain amino acids. HIGH FAT WHEY REMOVED PERMEATE REMOVED
Transcript of Whey Protein Isolate infographic - NZMP · 2018-11-16 · whey protein with low lactose and fat. It...
Key benefits of WPI
How WPI is made
WPI is a spray dried, soluble milk protein manufactured from fresh cheese whey using microfiltration or ion exchange to remove fat and ultrafiltration to concentrate protein. Low temperature processing ensures retention of both nutritional and functional properties.
PURE1
PROTEINS
FUNCTIONWPIs are highly soluble, providing excellent protein nutrition (including high clarity options), emulsifying, foaming and water binding benefits in various food applications.
Whey protein isolates (WPIs) are a premium, highly concentrated source of protein, low in lactose and fat. Rapidly digested by the body allowing fast absorption of beneficial nutrients into the blood stream and muscles.
UNIQUEOur functional WPI specifications can be used to fortify numerous consumer products such as yoghurt, sports beverages, bars, protein gels and medical nutrition products.
RANGENZMP can offer both microfiltered and ion exchange WPIs as well as high clarity WPI ideal for RTD clear beverages and waters.
WHEY PROTEIN ISOLATE
THE INFORMATION IN THIS DOCUMENT IS DESIGNED TO GIVE A BRIEF OVERVIEW OF THE NATURE AND CHARACTERISTICS OF OUR PRODUCTS AS AT THE DATE OF PREPARATION. IT DOES NOT CONSTITUTE REPRESENTATIONS OR WARRANTIES AS TO SUCH CHARACTERISTICS, THE FUNCTIONALITY OR POTENTIAL APPLICATIONS OF OUR PRODUCTS AND YOU MUST ASSURE YOURSELF OF THESE MATTERS HAVING REGARD TO OUR DETAILED PRODUCT SPECIFICATIONS, YOUR SPECIFIC CIRCUMSTANCES AND APPLICABLE MARKET REQUIREMENTS.
WPI product range
Both microfiltered (MF) and ion exchange (IX) WPI are available in standard and instant versions, as well as specialised high clarity WPI ideal for high clarity RTD beverages.
With a long history in selling dairy we are leaders in developing innovative ways for customers to purchase our ingredients.
WPI applications
WPI 894 (MF)> Low lactose, low fat
and low cholesterol> Clean flavour> Highest BCAA* and
leucine content of all food proteins
> Good clarity and heat stability in acidic conditions
> Excellent whipping and gelling properties
WPI 895 (IX)> Availabe in both IX and
MF WPI with the same features and benefits but with added dispersability making them ideal for use in powdered beverages
INSTANT WPI> Clear at pH<3.7> High stability in RTD
beverages> Low in sodium, phosphate,
lactose, fat and cholesterol> Exceptionally clean flavour> Highest BCAA* and leucine
content of all food proteins> Heat stable in acid
conditions
WPI 88552
> Low lactose, low fat and low cholesterol
> Clean flavour> Heat stable under
acidic conditions> Excellent whipping and
gelling properties
Excellent solubility and heat stability in acidic conditions make WPI ideal for these applications.
Acid Beverages and Juices Whipping and gelling
properties also make WPI suitable for whipped toppings, meringue and cultured dairy products.
FunctionalWPI delivers the highest whey protein with low lactose and fat. It also has all of the benefits of whey protein’s superior amino acid profile and rapid absorption speed, making WPI an ideal protein fortificant for many food systems.
Nutrition1
NZMP has WPIs to protein fortify powdered or RTD beverages such as sports beverages or functional waters without clouding them.
Clear Beverages
Ingredients by
How to buy
TO FIND OUT MORE OR TO PURCHASE OUR PRODUCTS PLEASE CONTACT YOUR ACCOUNT MANAGER
MICRO-FILTRATION
OR ION EXCHANGE
PACKEDULTRA-FILTRATION EVAPORATIONWHEY SPRAY-DRIED
1. Pennings, B., Boirie, Y., Senden, J. M. G., Gijsen, A. P., Kuipers, H., & van Loon, L. J. C. (2011). Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men. The American Journal of Clinical Nutrition, 93(5), 997–1005.
2. Layman, D. K. (2003). The role of leucine in weight loss diets and glucose homeostasis. The Journal of Nutrition, 133(1), 261S–267S.* Branched chain amino acids.
HIGH FAT WHEY REMOVED
PERMEATE REMOVED
