Description
Whey permeate is a free-flowing, homogeneous powder with a color from white cream to yellow, free from foreign odors and flavors. It is produced from fresh pasteurized skimmed milk, resulting from ultrafiltration of milk in the production of sweet cheeses. The whey is then dried using advanced spray drying techniques.
Whey permeate is commonly used as a filler and to reduce hygroscopicity. It is also characterized by very good fluidity. It allows the formation of stable emulsions, moisture retention and fat reduction. In addition, whey permeate is rich in lactose but has a low protein content.
| Physical and chemical characteristics | Value |
|---|---|
| Fat content | Max 1.25% |
| Water content | Max. 4.0% |
| pH | 5,6 – 6,5 |
| Protein content | Min. 13% |
| Carbohydrate content | 73 g |
| Energy value | 1547 kJ / 364 kcal |
| Salt content | 0,8 g |
The shelf life of whey permeate is approximately 18 months. The product should be stored in a dry, clean warehouse at a maximum temperature of 25°C and a maximum relative humidity of 75%.
Salsal Trading SA offers whey permeate in 25 kg bags and Big Bags.
Whey permeate is rich in lactose but low in protein, so it can be used in the production of confectionery, baked goods, chocolate, dry mixes and fats. It is also added to the production of ice cream, processed cheese, beverages and sausages. In addition, whey permeate can be used as a substitute for sucrose and corn syrups. It is also used as a filler and a substitute for lactose , SWP or demineralized whey powder .
Whey permeate can also be used in the production of animal feed as a source of protein and other nutrients.
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