At a glance - WPC 80 Regular
- €25.58/kg net · 15 kg multi-layer kraft bag · MOQ one bag · Ref. #111366
- Protein min. 80% on dry basis · fat max 7% · moisture max 5% · lactose 3-5%
- Non-instantised, free-flowing spray-dried powder - for equipment, not for shakers
- PDCAAS 1.0 · BV ~104 · BCAA ~23 g / 100 g protein
- In stock, EU dispatch, batch CoA with every consignment
What WPC 80 Regular is
Standard, non-instantised whey protein concentrate at a minimum of 80% protein on a dry basis. It is the default WPC 80 - the format that comes off the spray dryer without a second processing pass - and it is the correct choice for any application where the powder will be dispersed by equipment rather than by a person with a shaker bottle.
Produced by ultrafiltration and diafiltration of sweet whey from cheese manufacture, followed by evaporation and spray drying. The protein fraction is retained intact: beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, lactoferrin and bovine serum albumin. Because the process is membrane-based rather than ion-exchange, the native protein structure and the minor bioactive fractions survive, which is what distinguishes a concentrate from an isolate nutritionally as well as functionally.
Specification
| Parameter | Value | Method |
|---|---|---|
| Protein (dry basis) | min. 80% - typical 80.5-83% | Kjeldahl, N × 6.38 (AOAC) |
| Fat | max. 7% | Röse-Gottlieb |
| Moisture | max. 5% | Oven, 102°C |
| Lactose | typical 3-5% | HPLC / enzymatic |
| Ash | max. 4.5% | Incineration, 550°C |
| pH (10% solution) | 6.2-6.8 | Potentiometric |
| Dispersibility | Standard - requires agitation | IDF 87 / in-house |
| Bulk density (loose) | ~0.35-0.45 g/ml | In-house |
| Total plate count | < 10 000 cfu/g | ISO 4833 |
| Salmonella | Not detected / 25 g | ISO 6579 |
| Listeria monocytogenes | Not detected / 25 g | ISO 11290 |
| PDCAAS | 1.0 | FAO/WHO 1991 |
| Shelf life | 18-24 months from production, sealed | - |
Typical values. Actual figures for the lot you receive are on its Certificate of Analysis. Full parameter set, including amino acid profile and heavy metals, on the specification page.
Order WPC 80 Regular - one bag is enough
€25.58/kg net, 15 kg bag, in stock, dispatched in 1-2 business days. No account required, no annual commitment, batch CoA included.
Where Regular is the right choice
The rule is simple: if a machine disperses it, buy Regular. Instantisation buys dispersibility in cold water with hand agitation. Nothing else. Any process step involving shear, heat, hydration time or a wet phase makes that property worthless - and you paid €4.56/kg for it.
| Application | Typical inclusion | What WPC 80 Regular delivers |
|---|---|---|
| Protein bars | 15-35% | Protein claim plus binding. Note that WPC hardens over shelf life through Maillard and disulphide crosslinking - usually blended with hydrolysate or collagen to manage texture. |
| Bakery | 2-8% on flour | Water binding, crumb softness, crust colour via Maillard browning, extended freshness |
| Processed meat | 1-3% | Emulsion stabilisation, cook-yield improvement, fat and water binding in the matrix |
| Yoghurt & fermented dairy | 1-4% | Protein fortification, body and viscosity without added starch, syneresis control |
| Ice cream | 1-3% | Overrun stabilisation, air-cell structure, part-replacement of SMP |
| Soups, sauces, dry mixes | 2-10% | Protein content plus emulsification in the rehydrated system |
| Feed and petfood | varies | High-digestibility protein for calf milk replacers, piglet starters, premium petfood |
| Extruded snacks | 10-25% | Protein content and expansion control - the extruder denatures it regardless of format |
More detail per sector on the applications page.
Functional behaviour worth designing around
Denaturation and gelation
Whey proteins begin to denature around 70°C and form heat-set gels between roughly 75°C and 85°C depending on concentration, pH and ionic strength. This is exploitable - it is why WPC 80 works as a binder in bars and meat - and it is a hazard: hold a WPC 80 beverage above 80°C at pH near the isoelectric point of beta-lactoglobulin (~5.2) and you will get aggregation and sediment. If you are formulating an RTD, the heat treatment and pH have to be designed together, not sequentially.
Emulsification and foaming
Beta-lactoglobulin adsorbs rapidly to oil-water and air-water interfaces, giving good emulsification and foaming. Foaming capacity is why WPC 80 is used to part-replace egg white in some aerated systems; overrun in ice cream benefits from the same mechanism. Residual fat at up to 7% moderates foam stability - if maximum foam is the goal, an isolate or an egg albumen blend performs better.
Browning
The 3-5% lactose plus available lysine gives Maillard browning at bake temperatures. That is desirable in bread crust and cookie colour and undesirable in a white-coated bar over 12 months at 25°C. It is one of the more common reasons a bar formulator discovers that a lower-lactose grade would have been the right call.
Storage and handling
- Below 20°C, relative humidity below 65%, out of direct sunlight, away from heat.
- Kraft bags with a PE inner liner give a good moisture barrier but are not hermetic. Humid warehouses and temperature cycling will cause caking.
- Whey protein powder readily picks up odour. Do not store beside flavourings, cleaning chemicals or anything aromatic.
- Shelf life 18-24 months from production in sealed original packaging. Once opened, transfer to a sealed container and use within 4-6 weeks.
- Allergen: milk. Segregate and manage in your allergen plan.
If Regular is not right
| If you need… | Consider | Why |
|---|---|---|
| Cold-water dispersibility by hand | WPC 80 Instant | Lecithin-treated, wets in under 30 seconds |
| Higher protein, lower lactose | WPI 90 | 90% protein, <1% lactose, and often cheaper per kg of protein than Instant |
| Lower cost, protein is not the claim | WPC 35 / 70 / 75 | Functional dairy protein at a lower price point |
| Slow-digesting protein | Micellar casein | Different digestion kinetics, different gel behaviour |
WPC 80 Regular - FAQ
It will disperse eventually, with vigorous shaking, and it will probably leave lumps and a film. Regular is not designed for hand dispersion. If the end consumer is mixing it in cold water in a bottle, use Instant. If it goes into a mixer, a dough, a wet phase or an extruder, Regular is correct and Instant is money wasted.
Minimum 80% on a dry basis; typical lots run 80.5-83%. The exact figure for your lot is on its CoA. If your formulation is tight on protein, ask for the CoA before dispatch and we will confirm the batch value.
Whey protein concentrate contains no gluten-bearing ingredient - it is a dairy stream. Whether a specific lot can be declared gluten-free under Regulation (EU) No 828/2014 depends on the producing plant's allergen controls and testing. If you need a gluten-free declaration on your label, ask for it before ordering rather than assuming it.
No. WPC 80 Regular is not lecithin-treated, so there is no soy input. WPC 80 Instant is the one to check, since it is instantised with soy lecithin. Milk is the allergen in both.
Bag size follows the producer's fill format for the grade. WPC 80 Regular is filled at 15 kg, Instant at 20 kg. It has no bearing on the price per kg - both are quoted per kilogram.
Yes. High-digestibility whey protein is used in calf milk replacers, piglet starter feeds and premium petfood. Tell us the intended use in the enquiry because feed applications fall under different regulation (EC 767/2009, EC 183/2005) and the documentation differs.
18-24 months from production in sealed original packaging, stored below 20°C at under 65% RH. Once opened, transfer to a sealed container and use within 4-6 weeks. Do not buy more than you will turn over inside the date - a volume discount on material that expires in your rack is not a saving.