Davisco Foods to Launch New Specialty Whey Proteins
14 Nov 2013 --- Davisco Foods Int’l., Inc. announces the launch of three new ingredients, complementing their portfolio of whey protein products for food and nutrition applications. WPC80-Heat Stable, WPC 80 IP (Identity Preserved) and Instantized BiPRO IP each provide differentiated functionality and nutrition and are backed by Davisco’s reputation for high quality, product consistency and clean flavor.
These new ingredients will be introduced at the Davisco booth (# 9C22) in Frankfurt, Germany at the FIE- Food Ingredients Europe Expo November 19-21.
Whey Protein Concentrate 80 Heat stable (WPC80-HS) is an alternative to standard WPC80, containing at least 80% whey proteins, no more than 5% moisture, 10% lactose and 6% minerals, and typically 5.5% fat. WPC80-HS is suitable for thermally processed foods where whey protein aggregation can sometimes be an issue when used at high levels, including sauces, soups, beverages, yogurt, baked goods, confections, process cheese, processed meats, infant formula, nutrition-products, and more.
Instantized WPC80 IP is an agglomerated whey protein concentrate containing at least 80% protein that offers ease of dispersability via sunflower lecithin, a non-GMO/Identity preserved ingredient used at less than 1.5% in the product. While whey proteins are known for very high solubility, more rapid dispersability can be a benefit in dry mixes and in certain unit operations where rapid dissolution is important.
Instantized BiPRO IP similarly offers dispersability with a non-GMO/Identity Preserved sunflower lecithin, but in a whey protein isolate made from ion exchange with unsurpassed purity. It is fat-free and lactose-free, and as with all BiPRO whey protein isolate products, Instantized BiPRO IP provides very high solubility, clarity in solution, clean taste and high nutritional quality with at least 95% protein on a dry-basis.
These three new products provide the high protein quality that whey proteins are known for with rapid digestibility, a complete amino acid profile and high levels of branched chain amino acids, including leucine. They are also useful for modifying texture and binding water in a variety of foods without sacrificing clean flavor or a clean label declaration. Davisco’s whey protein specialty products are available in 50 lb. Kraft multiwall bags incorporating a polyethylene liner, individually closed, and a shelf life of 2 years. Davisco’s Protein Technology Center can support you by matching these or other Davisco’s products to your product concept needs.
