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Difference Between Wpc 80 Heat Stable & Wpc 80 Commercial


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#1 Sakura

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Posted 21 March 2011 - 01:42 AM

Dear Sirs,
We are trial WPC 80 for UHT milk but we don't know how do check quality of WPC 80 and how do we check WPC 80 heat stable & WPC comercial?
Please advise for us.
Thanks a lot.
Sakura



#2 Tony-C

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Posted 21 March 2011 - 03:56 AM

Dear Sirs,
We are trial WPC 80 for UHT milk but we don't know how do check quality of WPC 80 and how do we check WPC 80 heat stable & WPC comercial?
Please advise for us.
Thanks a lot.
Sakura


A typical spec is attached.

Attached File  wpc_80__tech_spec1.pdf   266.51KB   30 downloads

Why would you want to use this rather than SMP or WMP for UHT Milk?

Regards,

Tony

#3 Hongyun

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Posted 21 March 2011 - 04:31 AM

Dear Sirs,
We are trial WPC 80 for UHT milk but we don't know how do check quality of WPC 80 and how do we check WPC 80 heat stable & WPC comercial?
Please advise for us.
Thanks a lot.
Sakura


Hi Sakura,

One main purpose for the use of WPC is to increase the protein content of your product (in this case, UHT milk?). So, check the protein content of these samples, then, depending on which parameters you are more concern with, check those as well. E.g. moisture, microbial, visual inspection, dissolvability/precipitation,etc...

@ Tony,

As mentioned, WPC is commonly used to increased the protein content of the finished products. Plus it is cheaper than SMP and WMP. (Am I right, Sakura?)

"World Community Grid made it possible for us to analyze in one day the number of specimens that would take approximately 130 years to complete using a traditional computer."

- Dr. David J. Foran, professor and lead researcher at The Cancer Institute of New Jersey, UMDNJ-Robert Wood Johnson Medical School.




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#4 Sakura

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Posted 22 March 2011 - 11:57 PM

We agreed with your ideas. We plan to use WPC 80 for our product with increased the protein content of the finished products however this product have more trouble than using SMP, WMP (ex: age agelatin, coagulation...).So evaluating quality of WPC heat stable which can be use for UHT milk, we need to check how do key parameter? spec of this parameters? (ex: WPNI somthing like that,....)

Thanks,
Sakura



#5 Hongyun

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Posted 23 March 2011 - 01:45 PM

We agreed with your ideas. We plan to use WPC 80 for our product with increased the protein content of the finished products however this product have more trouble than using SMP, WMP (ex: age agelatin, coagulation...).So evaluating quality of WPC heat stable which can be use for UHT milk, we need to check how do key parameter? spec of this parameters? (ex: WPNI somthing like that,....)

Thanks,
Sakura


Hi Sakura,

Have you tried to communicate your problems with your current WPC supplier? They should be able to help you troubleshoot.
Insolubility/coagulation is usually due to isoelectric point and heating. Perhaps the addition of some Sodium Caseinate helps to prevent that.

I found one lecture that might be able to help you.

Or you can try to contact stabilizer suppliers like DOW or FMC for help.

"World Community Grid made it possible for us to analyze in one day the number of specimens that would take approximately 130 years to complete using a traditional computer."

- Dr. David J. Foran, professor and lead researcher at The Cancer Institute of New Jersey, UMDNJ-Robert Wood Johnson Medical School.




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