Dry demineralized whey is a dairy product from which most of the mineral salts have been removed. As a result of processing, the organoleptic indicators of the product are significantly improved – the dry whey has a pleasant sweet taste. Demineralization increases product solubility and reduces acidity. Dry whey has a significant content of potassium, phosphorus and sodium, vitamins of group B, A, PP and C.
In the food industry, it is used for the production of dairy products (cheese pastes, ice cream, baby food), as well as meat products (sausages, pâtés, etc.). In addition, the product is added to confectionery and bakery products.
Impulse Commodity Trading sells various types of dry whey – the level of demineralization can be from 30 to 90%. We get all products directly from the best manufacturers and guarantee high product quality. To find out the details, contact us on the phone indicated on the website.
Fields of application
Production of medical preparations
Lactose content: not less than 76.8%
Mass fraction of protein: not less than 10.5%
Active acidity: pH 6.3±0.2
Energy value per 100 g of the product:
Nutritional value per 100 g of the product:
fats – 1.1 g
proteins – 12 g
carbohydrates – 73.3 g
Bags of 25 and 50 kg
Country of origin:
Improved organoleptic characteristics
Reduced level of acidity
High nutritional value, mass fraction of dry component – not less than 96%