Redefining Lactose Free Whey Production: Innovation by Wheyco
SUSTAINABILITYDAIRY & ALTERNATIVES
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Whey, a byproduct of cheese production, is a nutrient-rich liquid containing proteins, vitamins, and minerals. Traditionally, whey protein concentrates (WPC) have been widely used in sports nutrition, bakery products, and ready-made meals due to their high protein bioavailability. However, the high lactose content in whey poses a challenge, particularly for lactose-intolerant individuals.
Wheyco’s patent application addresses this issue by introducing a novel process for producing lactose-free whey protein concentrates (MPK2) with minimal residual lactose (less than 0.1% by weight). This article explores the technology behind this breakthrough and its implications for the food and nutrition industry.
The Challenge: Lactose in Whey Protein
Whey typically contains:
94% water
4-5% lactose
0.6-1% whey protein
Trace minerals and vitamins
While whey protein is prized for its rapid digestion and muscle-building benefits, the lactose content limits its use for lactose-intolerant consumers. Conventional methods to remove lactose—such as diafiltration—require excessive water usage (up to 10 times the concentrate volume) and lead to significant mineral loss, altering the product’s nutritional profile.
Wheyco’s Solution: A Novel Enzymatic Process
Wheyco’s patent pending method efficiently removes lactose while preserving the protein and mineral content. The process involves:
1. Ultrafiltration (UF) for Protein Enrichment
Step (a): A whey source (thin whey or whey concentrate) is provided.
Step (b): The whey undergoes ultrafiltration (UF) to separate lactose and minerals (permeate) from proteins (retentate).
Step (c): A second UF step further concentrates the protein while reducing lactose content.
2. Nanofiltration (NF) or Reverse Osmosis (RO) for Dewatering
Step (d): The retentate is dewatered via nanofiltration or reverse osmosis, increasing dry matter content to 25-50%.
3. Lactose Hydrolysis Using Lactase
Step (e): Lactase enzyme is added to hydrolyze residual lactose into glucose and galactose.
The reaction occurs at 5-50°C, pH 5-6, ensuring near-complete lactose breakdown (residual lactose <0.1%).
4. Spray Drying for Powder Formation
Step (f): The lactose-free concentrate is spray-dried into powder with ≤10% moisture.
Why Wheyco’s Method Outperforms Conventional Approaches
Traditional lactose removal techniques, such as diafiltration, come with major drawbacks. They require massive amounts of water—up to 10 times the volume of the whey concentrate—which not only strains resources but also generates large volumes of wastewater. Additionally, these methods strip away valuable minerals along with lactose, fundamentally altering the product’s nutritional value.
In stark contrast, Wheyco’s innovative approach minimizes water usage while retaining essential minerals, ensuring the final product maintains its nutritional integrity. By strategically introducing lactase hydrolysis after ultrafiltration, the process achieves residual lactose levels below 0.1%—far superior to conventional methods. The entire system is also more energy-efficient and scalable, making it a sustainable and commercially viable solution for large-scale production.
Industrial Applications
Wheyco’s lactose-free whey protein concentrate is ideal for:
Sports nutrition (pre- and post-workout shakes)
Functional foods (protein bars, dairy alternatives)
Infant formula and medical nutrition
Animal feed (high-protein, lactose-free supplements
Wheyco’s innovation represents a significant advancement in whey protein technology, offering a lactose-free, mineral-rich alternative that meets the needs of lactose-intolerant consumers. By optimizing filtration and enzymatic hydrolysis, this innovation ensures high protein retention, minimal waste, and sustainable production.
