High Lactose. Used to boost the protein value of baked products, desserts, confectionery, shakes, cereals and egg-noggs.
Whey is the liquid part of milk left after the casein is removed, such as in cheese-making. It is an excellent source of nutritional protein.
As such it is especially popular with body-builders and athletes. It is very low in fat and is alkaline in reaction. It is popular with diabetics because of its high lactic acid content.
Whey Powder can be reconstituted into liquid form by adding water. It is not suitable for use by the lactose intolerant.
Whey protein is a predigested protein that is rich in dipeptides and tripeptides. Recent studies show that dipeptides and tripeptides signal the liver to produce somatomedin C, the anabolic growth factor that stimulates muscle growth.
Users of whey protein (lactalbumin) will thus be sure of getting an anabolic response along with their protein ¿ as well as maximum nitrogen retention.
Dietary protein in the form of whey also enhances immunity. Whey supplies the milk protein lactalbumin, and immonoglobulins, proteins that function as part of the immune system.
Whey also supplies beneficial elements such as calcium, phosphorous and potassium.
Whey is known to nourish the favorable bacteria in the colon and can therefore help to normalize digestive and bowel symptoms.
| Nutritional Info (per 100g) |
| Kilojoules | 1450.46 kj |
| Calories | 347 Kcal |
| Carbohydrates | 74.1 g |
| Protein | 12.8 g |
| Fat | 1.1 g |
| Fibre (Crude) | 0 g |
| Sodium | 1066.7 mg |
Uses:
For home use, whey may be used in soups, health beverages, shakes, ice cream, and in any food where it is desired to raise protein levels.
Commercially, whey is used in a variety of foods, such as ice cream, candies, imitation breakfast cereals, baked goods and eggnog. Whey protein is often included in powdered formulas that are used for weight-control, body-building and breakfast packs.
Caution:
People who are allergic to milk or who have a lactose intolerance may have reactions to whey.
