Vitalus Whey Concentrate INPRO 80

Vitalus INPRO 80 is a whey protein concentrate manufactured from sweet cheese whey. It is manufactured using an ultra-filtration technique followed by a gentle spray-drying process in order to maintain protein integrity and to ensure the highest quality product.

INPRO 80 Properties Profile:

  • It is highly dispersible in a wide range of applications
  • It is highly bio-available source of dairy calcium
  • Its bland flavour profile allows for food formulation flexibility
  • An excellent ingredient for sports drink mixes and protein bars
  • Functional and nutritional characteristics makes it a versatile ingredient

What kind of food application is best for whey protein concentrate INPRO 80?

Vitalus whey protein concentrate INPRO 80 has a well-balanced amino acid profile and a high concentration of branched chain amino acids (BCAAs), which are essential protein for athletes and sports enthusiast seeking a healthy and balanced diet.

Protein Enriched Sports Drink: INPRO 80 is a highly bio-available source of dairy calcium, excellent for sports drink applications.

Meat Products: INPRO 80 has gelation and water retention properties that increase the cook-yield and improve the mouth-feel of meat products while also making them easier to slice.

Salad Dressing: The emulsifying properties of whey protein concentrate INPRO 80 is a very effective emulsifier perfect for making salad dressing.

Custards and Meringues: INPRO 80 also has foaming characteristics similar to egg whites, which makes it a cost effective ingredient for applications in custards and meringues dessert products.

To get your complete spec sheet on our variety of whey protein concentrate INPRO 80, download the PDF file below.

Whey Concentrate INPRO 80 (NZ) Spec Sheet »

Whey Concentrate INPRO 80 Agglomerated (NZ) Spec Sheet »

Have a question about which INPRO 80 whey concentrate is best for your food formulation?
Contact and a representative from our Applications Team will get in touch with you within 48 hours.