The substance obtained by the removal of sufficient non protein constituents from pasteurized whey so that the finished dry product contains at least 25% protein. WPC is produced by physical separation techniques such as precipitation, filtration or dialysis. The acidity of WPC may be adjusted by the addition of safe and suitable pH adjusting ingredients.
Applications: food additive
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Graham Chemical Corporation
1250 South Grove Avenue, Suite 206
Barrington, IL 60010
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