DairyCo LLC KSB-34

Identification & Functionality

Ingredient Name

Whey Protein Concentrate

Ingredient Origin

Dairy Origin

Food Ingredients Functions

Protein Source,

Stabilizer

Country of Origin

Ukraine

Smell

Without any extraneous odors.

Ingredients

Whey Protein Concentrate

Technologies

Food Ingredients

Product Families

Food Ingredients — Nutrition & Fortification

Proteins & Amino Acids

Food Ingredients — Texture & Consistency

Stabilizers

Food Ingredients — Whole Foods, Extracts & Premixes

Dairy Products

Features & Benefits

Labeling Claims

GMO-free,

Halal

Food Ingredients Features

Emulsifying,

Good Gelling Properties,

High Foaming,

Improved Water Binding,

Stabilizing,

Stimulates Immune System,

Viscosity Stabilization

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Dairy,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Breadings,

Cakes,

Confectionery Products,

Gravies,

Ice Cream,

Salad Dressing,

Sauces,

Sausage,

Whipping Cream

Application

KSB-34 is usually used as a substitute for skimmed milk, as well as as a stabilizer of fat mimetics. Some of the main functionalities that KSB can provide are water binding, good whipping/foaming, emulsification, high solubility, gelation, viscosity development and bronzing. These properties are necessary in the production of dairy and meat products, sausages, bread and bakery products, low-fat pastries, salad dressings, sauces, gravies, drinks, confectionery, cakes, ice cream and whipped fillers. KSB must be used in the production of pre-starter fodder for animals. This strengthens immunity, increases resistance to diseases and survival due to the maximum amount of immunoglobulins in the composition of whey protein.

Properties

Appearance

Fine dry powder.

Taste

Characteristic of fresh pasteurized milk.

Physico-Chemical Properties

	Value	Units	Test Method / Conditions
Protein In Dry Product	min. 34	%	—
Moisture	max. 4	%	—
Fat	max. 2	%	—
Acidity	max. 20	°T	—
Solubility Index	max. 0.15	—	—
Cleanliness (Disc, Max)	AND	—	—

Microbiological Values

	Value	Units	Test Method / Conditions
ZKB	max. 10	per gram	—
Coliforms	Missing	per 0.1 g	—
Mold And Fungi	max. 100	per gram	—
Salmonella	Missing	per 25 g	—

Regulatory & Compliance

Certifications & Compliance

Halal,

Hazard Analysis Critical Control Point (HACCP),

ISO 22000,

ISO 9001

Packaging & Availability

Packaging Type

Bags

Packaging

• A multi-layered paper bag with a sealed polyethylene insert. Net weight 10, 15, 20, 25 and 40 kg. 
• Big bag 400 kg and 800 kg.

Storage & Handling

Shelf Life

Under the conditions of storage in dry, clean, well-ventilated rooms, stable quality can be preserved for up to 24 months.