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CalPro
Whey Protein Concentrates
CalPro Whey Protein Concentrates are produced by ultra filtration of cheese whey with careful attention to detail. This ensures that the end product is fully soluble with consistent functionality. In addition, manipulation of process parameters can be exploited to enhance specific functional properties and tailor make products for end users.
Whey proteins differ in many respects to the main protein component of milk - casein. They are smaller, compact globular proteins, heat labile, not coagulated by rennet or precipitated by acid. Their unique sequence of amino acids and three-dimensional structure confers a wide range of functional properties together with nutritional values unequal to any other protein.
Range. The range of CalPro Whey Protein Concentrates are manufactured to concentrations between 60 and 85 percent protein. The high protein content gives flexibility to food processors requiring enhanced functional properties and a concentrated nutritious protein sources.
Functions include: solubility and acid stability, heat set thickening and gelation, emulsification and foaming.
Solubility and acid stability. CalPro products are soluble over a wide pH range. The processing of CalPro products is controlled to ensure minimal denaturation of the protein. Compared to sodium caseinate and soy protein, whey protein is highly soluble, particularly at lower pHs.
Heat set thickening and gelation. CalPro whey proteins are small, compact globular aggregates which upon heating cause the molecules to unfold and rearrange. This can increase the water binding, viscosity and gelation to modify the functional properties of food systems such as the replacement of egg whites in bakery and meat products.
Emulsification. CalPro whey proteins contain both hydrophobic and hydrophilic groups in each molecule. This feature allows the whey protein to display excellent surface activity and emulsion stabilizing properties.
Foaming. Surface active properties of whey proteins, important in the formation of good emulsions, are also reached to form foams. CalPro proteins migrate to the water - air interface, unfold and aid in the creation and stabilization of foams when sufficient air and energy are put into the system.
| Product | Description | Applications |
| CalPro 7504 | Lactose-Free whey protein concentrate with 75% protein | For application where reduced lactose is required |
| CalPro 75 | Whey protein concentrate with 75% protein | A range of whey protein concentrates with varying protein levels for functional uses and protein fortifications of: soups, beverages, snack foods, gravies, dairy desserts, yogurt, nutritional foods, bakery, nutritional supplements |
| CalPro 80 | Whey protein concentrate with 80% protein | Same as above |
| CalPro 8002 | Whey protein concentrate with 80% protein, high gelling | For texture, gelling and water binding in bakery and meat products, surimi seafood analogues, yogurt, processed foods. May replace eggs or egg whites. |
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