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Acid Whey Powder
Acid Whey Powder is an innovative product made by drying whey, the residue from cheese production, to produce a convenient and sustainable form. It is a source of natural bacterial cultures and nutrients. It can be used in the food industry for the production of yogurts, fermented beverages and other dairy products.
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Technical aspects
Acid Whey Powder is a free flowing powder with a creamy color and a slightly sour taste. It is made from sweet whey using an advanced low-temperature filtration process. Whey in Powder is also made from whey produced during the manufacture of yellow cheese and cottage cheese.
The composition of Acid Whey Powder (AWP) is similar to that of Sweet Whey Powder (SWP), except that it has a lower lactose content, a higher acidity and a higher content of calcium, phosphorus and lactic acid.
| Nutritional analysis (approximately per 100g) | Value |
|---|---|
| Energy | 1338 kJ / 315 kcal |
| Carbohydrates | 76 g |
| Protein | 11 g |
| Fat | 0.75 g |
| Salt | 0.75 g |
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Storage period
The shelf life of Acid Whey Powder is approximately 12 months. Store the product in a dry, clean warehouse with a maximum temperature of 25°C and a relative humidity of 75%.
Packaging
Foodcom S.A. supplies its Business Partners with Acid Whey Powder in 25 kg bags, Big Bags or in bulk/silos.
Application
Acid Whey in Powder is mainly used in the production of ricotta and whey butter as a food additive. It is also used in the production of some food products such as bread, crackers, sausages, pastries and ready meals. Due to its high content of calcium, phosphorus and lactic acid, Acid Whey Powder is also present in chocolate and various confectionery products.
In addition, Acid Whey in Powder can also be used in the production of animal feed due to its high nutritional value. It is a popular economic substitute for Sweet Whey in Powder in piglet feed.
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