Ingredients

Alternative source for formulations

Our cutting edge technology allows us to produce milk solids with high purity and quality

Bakery and cookies

Thumbnail Bakery and cookies

The whey protein concentrates produced by us are widely used in the bakery and biscuit market to obtain the final product.

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Whey permeate

  • Formation of color and flavor
  • Dairy flavor
  • Solubility over a wide pH range

Whey

Partially Demineralized

  • Formation of color and flavor
  • Dairy flavor
  • Solubility over a wide pH range

Whey Protein Concentrated 34%

  • Formation of color and flavor
  • Dairy flavor
  • Low viscosity
  • High nutritional value
  • Good emulsification capacity
  • Solubility over a wide pH range
  • Good dispersibility
  • Gel formation
  • Aeration
  • High protein intake

 

Variations

WPC 34 Instanteneous

WPC 34 Regular

Whey Protein Concentrated 60%

  • Low viscosity
  • High nutritional value
  • Good emulsification capacity
  • Solubility over a wide pH range
  • Good dispersibility
  • Gel formation
  • Aeration
  • High protein intake

 

Variations

WPC 60 Instantâneo

WPC 60 Regular

Whey Protein Concentrated 80%

  • Low viscosity
  • High nutritional value
  • Good emulsification capacity
  • Solubility over a wide pH range
  • Good dispersibility
  • Gel formation
  • Aeration
  • High protein intake

 

Variations

WPC 80 Regular

WPC 80 Instantaneous

WPC 80 Zero lactose

* For lactose-restricted diets

Whey Protein Isolated 90%

  • Low viscosity
  • High nutritional value
  • Good emulsification capacity
  • Solubility over a wide pH range
  • Good dispersibility
  • Gel formation
  • Aeration
  • High protein intake

 

Variations

WPI Instantâneo

Beverages

Thumbnail Beverages

The whey protein concentrates produced by us are widely used in the beverage market to obtain the final product.

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Whey permeate

  • Addition of dairy flavor
  • Colloidal stabilizer
  • Mineral supply

Whey

Partially Demineralized

  • Adição de sabor lácteo
  • Estabilizante ácido
  • Estabilizante coloidal
  • Aporte de minerais

Whey Protein Concentrated 34%

  • Good emulsification capacity
  • Low viscosity
  • Addition of dairy flavor
  • High nutritional value
  • Low viscosity
  • High protein intake
  • Acid stabilizer
  • Colloidal stabilizer

 

Variations

WPC 34 Instantaneous

WPC 34 Regular

Whey Protein Concentrated 60%

  • Good emulsification capacity
  • Low viscosity
  • Addition of dairy flavor
  • High nutritional value
  • Low viscosity
  • High protein intake
  • Acid stabilizer
  • Colloidal stabilizer

 

Variations

WPC 60 Instantaneous

WPC 60 Regular

Whey Protein Concentrated 80%

  • Good emulsification capacity
  • Low viscosity
  • High nutritional value
  • Low viscosity
  • High protein intake
  • Acid stabilizer
  • Colloidal stabilizer

 

Variations

WPC 80 Regular

WPC 80 Instantaneous

WPC 80 Zero lactose

* Para dietas com restrição de lactose

Whey Protein Isolated 90%

  • Good emulsification capacity
  • Low viscosity
  • High nutritional value
  • Low viscosity
  • High protein intake
  • Acid stabilizer
  • Colloidal stabilizer

 

Variations

WPI Instantaneous

Confectionery and chocolates

Thumbnail Confectionery and chocolates

The whey protein concentrates produced by us are widely used in the production of confectionery and chocolate to obtain the final product.

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Whey permeate

  • Addition of color and flavor
  • High solubility content
  • Crystallization
  • Adaptability in coverage and tablets
  • Addition of dairy flavor
  • Bulky agent

Whey

Partially Demineralized

  • Addition of color and flavor
  • High solubility content
  • Crystallization
  • Adaptability in coverage and tablets
  • Addition of dairy flavor
  • Bulky agent

Whey Protein Concentrated 34%

  • Good emulsification capacity
  • Product aeration
  • High solubility content
  • Addition of color and flavor
  • Low viscosity
  • Addition of dairy flavor
  • Gel formation
  • High nutritional value
  • High protein intake

 

Variations

WPC 34 Instantaneous

WPC 34 Regular

Whey Protein Concentrated 60%

  • Good emulsification capacity
  • Product aeration
  • High solubility content
  • Low viscosity
  • Gel formation
  • High nutritional value
  • High protein intake

 

Variations

WPC 60 Instantaneous

WPC 60 Regular

Whey Protein Concentrated 80%

  • Good emulsification capacity
  • Product aeration
  • High solubility content
  • Low viscosity
  • Gel formation
  • High nutritional value
  • High protein intake

 

Variations

WPC 80 Regular

WPC 80 Instantaneous

WPC 80 Zero lactose

* For lactose-restricted diets

Whey Protein Isolated 90%

  • Good emulsification capacity
  • Product aeration
  • High solubility content
  • Low viscosity
  • Gel formation
  • High nutritional value
  • High protein intake

 

Variations

WPI Instantaneous

Dry dairy mixes

Thumbnail Dry dairy mixes

The whey protein concentrates produced by us are widely used in the production of dairy compounds and dry mixtures to obtain the final product.

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Whey permeate

  • Good dispersibility
  • High solubility content
  • Addition of dairy flavor
  • Bulky agent

Whey

Partially Demineralized

  • Good dispersibility
  • High solubility content
  • Addition of dairy flavor
  • Bulky agent

Whey Protein Concentrated 34%

  • Good emulsification capacity
  • Good dispersibility
  • High solubility content
  • Addition of dairy flavor
  • High nutritional value
  • High protein intake

 

Variations

WPC 34 Instantaneous

WPC 34 Regular

Whey Protein Concentrated 60%

  • Good emulsification capacity
  • Good dispersibility
  • High solubility content
  • Addition of dairy flavor
  • High nutritional value
  • High protein intake

 

Variations

WPC 60 Instantaneous

WPC 60 Regular

Whey Protein Concentrated 80%

  • Good emulsification capacity
  • Good dispersibility
  • High solubility content
  • High nutritional value
  • High protein intake

 

Variations

WPC 80 Regular

WPC 80 Instantaneous

WPC 80 Zero lactose

* For lactose-restricted diets

Whey Protein Isolated 90%

  • Good emulsification capacity
  • Good dispersibility
  • High solubility content
  • High nutritional value
  • High protein intake

 

Variations

WPI Instantâneo

Ice cream and frozen desserts

+ Edible frozens

Thumbnail Ice cream and frozen desserts

The whey protein concentrates produced by us are widely used in the market for ice cream, frozen desserts and edible ice cream in general to obtain the final product.

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Whey permeate

  • High solubility content
  • Addition of dairy flavor
  • Volume generation agent

Whey

Partially Demineralized

  • High solubility content
  • Addition of dairy flavor
  • Volume generation agent

Whey Protein Concentrated 34%

  • Good emulsification capacity
  • Low viscosity
  • High solubility content
  • Addition of dairy flavor
  • Good aeration capacity
  • High nutritional value
  • Good synergy with fat women
  • High viscosity content
  • Volume generation agent
  • High protein intake

 

Variations

WPC 34 Instantaneous

WPC 34 Regular

Whey Protein Concentrado 60%

  • Good emulsification capacity
  • Low viscosity
  • High solubility content
  • Addition of dairy flavor
  • Good aeration capacity
  • High nutritional value
  • Good synergy with fat women
  • High viscosity content
  • Volume generation agent
  • High protein intake

 

Variations

WPC 60 Instantaneous

WPC 60 Regular

Whey Protein Concentrado 80%

  • Good emulsification capacity
  • Low viscosity
  • Good aeration capacity
  • High nutritional value
  • Good synergy with fat women
  • High viscosity content
  • Volume generation agent
  • High protein intake

 

Variations

WPC 80 Regular

WPC 80 Instantaneous

WPC 80 Zero lactose

* For lactose-restricted diets

Whey Protein Isolado 90%

  • Low viscosity
  • High nutritional value
  • High viscosity content
  • Volume generation agent
  • High protein intake

 

Variations

WPI Instantaneous

Milk products

Cheese, curd,
yoghurt and dairy drinks

Thumbnail Milk products

The whey protein concentrates produced by us are widely used in the production of milk derivatives to obtain the final product.

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Whey permeate

  • Addition of dairy flavor
  • Bulky agent

Whey

Partially Demineralized

  • Addition of dairy flavor
  • Bulky agent

Whey Protein Concentrated 34%

  • Good emulsification capacity
  • Low viscosity
  • Addition of dairy flavor
  • Gel formation
  • High nutritional value
  • Low viscosity
  • High protein intake

 

Variations

WPC 34 Instantaneous

WPC 34 Regular

Whey Protein Concentrated 60%

  • Good emulsification capacity
  • Low viscosity
  • Addition of dairy flavor
  • Gel formation
  • High nutritional value
  • Low viscosity
  • High protein intake

 

Variations

WPC 60 Instantaneous

WPC 60 Regular

Whey Protein Concentrated 80%

  • Good emulsification capacity
  • Low viscosity
  • Gel formation
  • High nutritional value
  • Low viscosity
  • High protein intake

 

Variations

WPC 80 Regular

WPC 80 Instantaneous

WPC 80 Zero lactose

  • For lactose-restricted diets

Whey Protein Isolated 90%

  • Good emulsification capacity
  • Low viscosity
  • Gel formation
  • High nutritional value
  • Low viscosity
  • High protein intake

 

Variations

WPI Instantâneo

Whey World