Acid Whey Powder, partially demineralised (AWP)                          

Arrabawn Whey Powder is manufactured from acid casein whey which is partially demineralised in a Nanofiltration plant, evaporated and spray dried. It is characterised by a very bland and clean flavour.

Acid Whey Powders provide:

  • Bland and neutral flavour
  • Nutritional value
  • Waterbinding
  • Browning/Colour
  • Tenderising

Applications include:

  • Confectionary products
  • Bakery products
  • Breakfast cereals
  • Yoghurt and dairy desserts
  • Drink mixes
  • Ice cream
  • Carrier in seasoning blends

  Protein (%)

  9

  Moisture

  3

  pH

  6.8

  Fat (%)

   0.5

  Total plate count at 30°C / g

   4000

  Coliforms / g

  Negative

  Yeast and Moulds / g

  Negative

  Salmonella / 25 g

  Negative

Whey Protein Concentrate (WPC 35 High-Gel or regular)                              

Arrabawn Whey Protein Concentrate is a free flowing spraydried powder containing high quality whey protein concentrated from casein whey by a combination of filtration techniques. It provides an excellent source of undenatured dairy protein to a variety of processed and special dietary food formulations. Arrabawn WPC is light cream to cream in color with a bland and clean odour and flavour.

Arrabawn Whey Protein Concentrates provide:

  • Very strong gelation (High-Gel WPC)
  • Excellent solubility and dispersibility
  • High emulsification capacity
  • Good water binding properties
  • neutral dairy flavour
  • viscosity development
  • freeze-thaw stability
  • whipping and foaming
  • high biological value

Applications include

  • Yoghurt and dairy desserts (esp. High-Gel WPC)
  • Beverages
  • Soups and sauces
  • Drink mixes
  • Dry mixes
  • Ice Cream/Frozen Desserts
  • Bakery products
  • Breakfast cereals
  • Confectionary
  • Meat systems
  • Nutritional and sport foods

  Protein (%)

  35

  Moisture

  4

  pH

  6.8

  Fat (%)

  2.5

  Total plate count at 30°C / g

  5000

  Coliforms / g

  Negative

  Yeast and Moulds / g

  Negative

  Salmonella / 25 g

  Negative