Whey protein is a highly functional ingredient based on milk protein, suitable for egg white and whole egg replacement in cake systems. It stabilizes cake batter, strengthen cake structure and reduce crumbliness. It can also be used as a replacement of egg white and whole eggs.
- Dairy derived ingredient with high protein & low fat content
- Has a clean taste
- Helps ensure consistent texture over the shelf life
- Absorbs moisture and improves water binding capacity
- Improves softness of the baked cakes
- Strengthens the dough and improves its extensiblity and elastic properties
- Improves the melting quality of ice cream
- Improves sustainability in the mouth
- Increase protein content in protein drinks and bars
For Industrial Use Only Please book an appointment with our consultants for more help
For other applications please contact us
What is cost-in-use?
Price is always a concern, but more than the price it is the ingredient's cost in use(CIU), which impacts your product the most. CIU is the cost impact of the ingredient per kg of the final application . Use the calculator to determine the cost impact of the ingredient in your application
Other details
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| Suitable applications |
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| Form |
White creamy powder |
| Shelflife |
18 months |
| Country of origin |
INDIA |
| Label |
Please check Technical Datasheet |
| Storage conditions |
To be stored indoors in a cool (about 20°c) and dry place (rhe < 70%), for 18 months preservation from date of manufacture in original unopened bag |