Whey Chemical Properties

EPA Substance Registry System

Whey (92129-90-3)

Whey Usage And Synthesis

Chemical Properties

Translucent yellow-green liquid or milky white solid, slightly milky and sweet. The main components are lactose, inorganic salts, lactalbumin, lactoglobulin and water-soluble vitamins B₁, B₂ and so on.

Uses

Whey can be used as Texture improvers; molding aids; processing aids; nutritional supplements; emulsifiers; gelling agents. And it is widely used in meat products. Bakery products, cold drinks, beverages, dairy products, pasta products, seasonings, etc.

Preparation

Whey can be obtained from the casein is coagulated, precipitated and separated with acid or rennet.

Whey(92129-90-3)Related Product Information

• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)EUROPIUM(III)
• Ferric acetylacetonate
• Tris(2,4-pentanedionato)chroMiuM(III)
• N-BUTYLISOCYANIDE
• SALCOMINE
• 2,4-PENTANEDIONE, SILVER DERIVATIVE
• 1,1,3,3-TETRAMETHYLBUTYL ISOCYANIDE
• Cupric acetylacetonate
• Benzyl isocyanide
• Aluminum acetylacetonate
• METHYL ISOCYANOACETATE
• DICHLORO(ETHYLENEDIAMINE)PLATINUM(II)
• PHENYLSELENOL
• TRIS(2,2,6,6-TETRAMETHYL-3,5-HEPTANEDIONATO)DYSPROSIUM(III)
• TERT-BUTYL ISOCYANIDE
• Ethyl isocyanoacetate
• COBALT(II) ACETYLACETONATE
• Tosylmethyl isocyanide