Hydrolyzed Whey Protein
| Product Name | Hydrolyzed Whey Protein |
|---|---|
| Other Names | Whey Protein Hydrolysate, Hydrolyzed Whey Peptides, Peptide Whey Protein |
| CAS Number | Not applicable (protein hydrolysate mixture) |
| Appearance | Off-white to light cream fine powder |
| Protein Content (dry basis) | ≥80% |
| Degree of Hydrolysis | 10–20% (typical) |
| Molecular Weight Distribution | Majority <10 kDa |
| Moisture | ≤5.0% |
| Ash | ≤5.0% |
| Heavy Metals | ≤10 ppm |
| Microbiological | Total plate count ≤10,000 cfu/g; Yeast & mold ≤100 cfu/g; E. coli absent; Salmonella absent |
| Solubility | Highly soluble in water |
| Package | 20 kg net weight in multi-wall kraft paper bags with food-grade polyethylene liner |
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Synonyms: Whey Protein Hydrolysate, Hydrolyzed Whey Peptides, Peptide Whey Protein, Whey Peptide Isolate, Enzymatically Hydrolyzed Whey Protein.
Hydrolyzed Whey Protein is a premium protein ingredient produced by enzymatic hydrolysis of whey protein concentrate or isolate. This process breaks down larger protein molecules into smaller peptides and free amino acids, resulting in a product with enhanced solubility, faster absorption, and reduced allergenicity. It is standardized to a typical degree of hydrolysis of 10–20% and a protein content of at least 80% on a dry basis.
Thanks to its superior nutritional and functional properties, hydrolyzed whey protein is widely used in sports nutrition, clinical nutrition, infant formula, and specialized medical foods. It supports muscle recovery, immune function, and overall health, making it a preferred choice for formulators targeting rapid protein delivery and easy digestibility.
| Parameter | Specification |
|---|---|
| Appearance | Off-white to light cream fine powder |
| Protein Content (dry basis) | ≥80% |
| Degree of Hydrolysis | 10–20% |
| Moisture | ≤5.0% |
| Ash | ≤5.0% |
| Heavy Metals | ≤10 ppm |
| Microbiological | Total plate count ≤10,000 cfu/g; Yeast & mold ≤100 cfu/g; E. coli absent; Salmonella absent |
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