Xi`An Baisfu National standard Top Quality Whey Protein Light yellow fine powder Used In Sports nutrition supplements And Health Care Product

Porduct Name

Whey protein

Specification

98%

Test Method

HPLC

Packing

(1kg/ aluminum foil bag) or (25kg/ cardboard bucket)

Shelf life

24 Months

Storage

Keep away from light, sealed, in a cool and dry place

There are three primary types of whey protein: whey protein concentrate (WPC), whey protein

isolate (WPI), and whey protein hydrolysate (WPH). Let's look at each of these in turn:
Whey protein concentrate - WPC contains low levels of fat and low levels of carbohydrates (lactose).

The percentage of protein in WPC depends on how concentrated it is. Lower end concentrates tend to have 30% protein and higher end up to 90%
Whey protein isolate - WPIs are further processed to remove all the fat and lactose. WPI is usually

at least 90% protein
Whey protein hydrolysate - WPH is considered to be the "predigested" form of whey protein as it has already undergone partial hydrolysis - a process necessary for the body to absorb protein. WPH doesn't require as much digestion as the other two forms of whey protein. In addition, it is commonly used in medical protein supplements and infant formulas because of it's improved digestibility and reduced allergen potential.

Whey protein refers dissolved and dispersed in whey protein, accounting for about 18% to 20% of

the milk protein can be divided into heat-stable and heat-labile whey protein in two parts. Whey

liquid at pH = 4.6 ~ 4.7 when boiled 20min, the precipitation of a class of proteins is heat labile

whey proteins, including lactalbumin and lactoglobulin; it does not belong to heat-stable protein

precipitated protein such protein accounted for 19% of whey protein. Saturated ammonium sulfate

or magnesium sulfate salt precipitates in saturated neutral when whey, was dissolved state without

precipitation of proteins lactalbumin, can precipitate was dissolved state not belong lactoglobulin.
Aiding weight loss
Anti-cancer properties
Lowering cholesterol
Lowering blood pressure and reducing risk of cardiovascular disease

1.The field of sports nutrition

2.Daily dietary supplement Daily dietary supplement

3.Food industry processing
Dairy products: Added to yogurt, cheese, ice cream to increase protein content, improve product texture (such as thicker yogurt, smoother ice cream), and reduce lactose content (such as lactose-free yogurt).
Bakery products: Used in bread, cakes, cookies, can enhance dough elasticity, extend shelf life, and simultaneously increase protein nutrition (such as "high-protein bread").
Infant formula foods: Some formula milk powders contain α-lactalbumin-enriched whey protein (with an amino acid profile similar to that of breast milk), suitable for infants' digestive and absorption capabilities, reducing the risk of allergies.
Health food: Made into protein powder, protein capsules, providing easily digestible protein supplements for specific groups (such as postoperative patients, chronic patients), helping the body recover.

4.The field of medicine and pet food