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Whey protein concentrate is 30% – Felicata Ukraina, OOO | all.biz
Buy Whey protein concentrate is 30%
Whey protein concentrate is 30%
syvorotochno_proteinovyj_koncentrat_30_germaniya
syvorotochno_proteinovyj_koncentrat_30_germaniya
syvorotochno_proteinovyj_koncentrat_30_germaniya

Whey protein concentrate is 30%

In stock
Wholesale:
  • 2.52 EUR/kg.  - from 25 kg.
Minimum order cost: 63.00 EUR
Payment:
  • Invoice payment,
  • Cash,
  • Cash on delivery
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  • Customer pickup,
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Seller
Ukraine, Bucha
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+380 
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95% of positive reviews from 21
12
12 years on Allbiz
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Technical characteristics
  • Country of manufactureGermany
Description

Whey protein concentrate is 30% protein is widely used as a replacement for skimmed milk , as well as a stabilizer in yogurt, bakery mixes , dietary food , baby food and confectionery products. Functional properties of Whey protein concentrates have many functional properties , most of which are related to whey protein. Some of the main features that WPC can provide are the binding of water in the product , improvement of foaming , emulsification , high solubility , gelation , improved viscosity. Whey protein concentrates have many functional properties , most of which are related to whey protein. Some of the main features that WPC can provide are water binding , foaming , emulsion , high solubility , gelation , viscosity development. 1. Hydration Protein can help to reduce the cost formula as whites to hold extra water. Sausages, drinks , bread , pies, sausage 2. Gelation Viscosity of protein-Protein interactions to produce a matrix of the formation and configuration of Dressings for salads , soups , installation cheeses, bakery products, sauces , meat 3. emulsification Proteins stabilize fat emulsions Sausages , soups, cakes, salad dressings , baby food 4. Foaming Proteins form a stable film. Foaming properties better when whey proteins are not denatured , not competing with other surfactants at the interface air / water. Whipped toppings , chiffon pies , desserts 5. The taste and aroma of Proteins contribute to the Browning by reacting with lactose and other reducing sugars present in the composition , providing color to the heated products. Confectionery , meat in the microwave, sauces , bread , low-fat bakery products , soups, dairy products

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Whey protein concentrate is 30%
Whey protein concentrate is 30%
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