Dry demineralized whey

Dry demineralized whey is a dairy product from which most mineral salts have been removed. This processing significantly improves its organoleptic properties: the powder acquires a pleasant sweet taste, better solubility, and lower acidity. At the same time, dry whey remains rich in valuable nutrients, including potassium, phosphorus, sodium, and vitamins A, C, PP, and B group.

In the food industry, demineralized whey is widely used in the production of dairy products (cheese spreads, ice cream, baby food), meat products (sausages, pâtés), as well as in confectionery and baked goods.

International Exim Group offers various types of dry whey with demineralization levels from 30% to 90%. All products are sourced directly from top manufacturers and meet high-quality standards. For more information, please contact us using the phone number provided on our website.

Fields of application

Food Industry

Production of medical preparations 

Characteristics

Composition:

Lactose content: not less than 76.8%

Mass fraction of protein: not less than 10.5%

Active acidity: pH 6.3±0.2

Energy value per 100 g of the product:

332,8 kcal

Nutritional value per 100 g of the product:

fats – 1.1 g

proteins – 12 g

carbohydrates – 73.3 g  

Packaging: 

Bags of 25 and 50 kg

Country of origin:

Ukraine 

Advantages

• Improved organoleptic characteristics
• Reduced level of acidity
• High nutritional value, mass fraction of dry component – not less than 96%