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whey
whey protein isolate and dairy product solids

Supplier Sponsors

CAS Number: 92129-90-3
ECHA EC Number:295-890-2
FDA UNII: Search
Category:multipurpose additives
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 37 Whey protein isolate and dairy product solids View - notice PDF
GRN 611 Fractionated whey protein isolate containing cows milk derived lactoferrin, lactoperoxidase, and transforming growth factor 2 View - notice PDF
GRN 612 Fractionated whey protein isolate containing cows milk derived lactoferrin, lactoperoxidase, and transforming growth factor 2 View - notice PDF
GRN 633 Whey protein View - notice PDF
GRN 909 Whey protein containing 41% alpha-lactalbumin View - notice PDF
FDA Mainterm (SATF):92129-90-3 ; WHEY
FDA Regulation:
FDA PART 101 -- FOOD LABELING
Subpart A--General Provisions
Sec. 101.4 Food; designation of ingredients.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.111 Acidified milk.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.112 Cultured milk.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.130 Evaporated milk.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.170 Eggnog.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.200 Yogurt.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.203 Lowfat yogurt.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.206 Nonfat yogurt.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.111 Caciocavallo siciliano cheese.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.133 Cream cheese.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.147 Grated American cheese food.


FDA PART 135 -- FROZEN DESSERTS
Subpart B--Requirements for Specific Standardized Frozen Desserts
Sec. 135.110 Ice cream and frozen custard.


FDA PART 135 -- FROZEN DESSERTS
Subpart B--Requirements for Specific Standardized Frozen Desserts
Sec. 135.140 Sherbet.


FDA PART 163 -- CACAO PRODUCTS
Subpart B--Requirements for Specific Standardized Cacao Products
Sec. 163.124 White chocolate.


FDA PART 166 -- MARGARINE
Subpart B--Requirements for Specific Standardized Margarine
Sec. 166.110 Margarine.


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1979 Whey.
 
Physical Properties:
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: skin conditioning
 
Suppliers:
Amecan
Whey Powder
Carbery Milk Products
Isolac® whey protein isolates
Carbery Milk Products
Optipep™ hydrolysed whey proteins
Carbery Milk Products
Organic Whey Protein
ECSA Chemicals
PROTEIN CONCENTRATE OF WHEY POWDER
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
Graham Chemical
Reduced Lactose Whey
Graham Chemical
Reduced Minerals Whey
Kraft Chemical
Whey Proteins
Prinova
Goat Whey Protein
Prinova
Whey Protein
Symrise
Extrapone® Whey N
Odor: characteristic
Use: Extrapone® Whey N contains whey prepared in glycerin and water. Whey is obtained during the production of cheese. Milk, mainly from Germany, is precipitated by means of lab-ferment. The liquid whey is separated from the casein that is processed into cheese. Whey is concentrated in a vacuum evaporator and spray dried. For Extrapone® Whey N the concentrated whey powder is prepared in a mixture of glycerin, water, solubilizer and preservatives. 1 kg Extrapone® Whey N contains approx. 300 g whey. Whey - Extrapone® Whey N - ratio: 0.3 : 1
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
multipurpose additives
Recommendation for whey usage levels up to:
 not for fragrance use.
 
Recommendation for whey flavor usage levels up to:
 not for flavor use.
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Outcome of the consultation on the basic substance application for sweet whey
View page or View pdf

Safety of Whey basic protein isolates as a novel food pursuant to Regulation (EU) 2015/2283
View page or View pdf

Safety of whey basic protein isolate for extended uses in foods for special medical purposes and food supplements for infants pursuant to Regulation (EU) 2015/2283
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for approval of whey for the extension of use in plant protection as a fungicide in grapevines and vegetable crops
View page or View pdf

ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0092129903
 
References:
Pubchem (sid):135285017
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
FooDB:FDB010465
FDA Listing of Food Additive Status:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
 milk serum
whey protein isolate
whey protein isolate and dairy product solids
cheese whey
sweet whey
extrapone whey N (Symrise)
 whey protein
 

Articles:

PubMed:The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
J-Stage:Concentrated Bovine Milk Whey Active Proteins Facilitate Osteogenesis through Activation of the JNK-ATF4 Pathway
PubMed:Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
PubMed:The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds.
PubMed:Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey.
PubMed:The distribution of fat in dried dairy particles determines flavor release and flavor stability.
PubMed:Phages of non-dairy lactococci: isolation and characterization of ΦL47, a phage infecting the grass isolate Lactococcus lactis ssp. cremoris DPC6860.
PubMed:Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
PubMed:The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
PubMed:Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
PubMed:Cold enzymatic bleaching of fluid whey.
PubMed:Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.
PubMed:Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.
PubMed:Influence of heating and acidification on the flavor of whey protein isolate.
PubMed:The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.
PubMed:Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
PubMed:Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.
PubMed:[Medical and biological basis of the recipe of cultured milk products-containing rehydrating beverage for the athletes].
PubMed:Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.
PubMed:The effects of six weeks of supplementation with multi-ingredient performance supplements and resistance training on anabolic hormones, body composition, strength, and power in resistance-trained men.
PubMed:Alternative bleaching methods for Cheddar cheese whey.
PubMed:Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.
PubMed:Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.
PubMed:The use of lactoperoxidase for the bleaching of fluid whey.
PubMed:Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
PubMed:Reducing the fat content in ground beef without sacrificing quality: a review.
PubMed:Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
PubMed:Effects of starter culture and storage on the flavor of liquid whey.
PubMed:Application of sensory and instrumental volatile analyses to dairy products.
PubMed:Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
PubMed:Qualitative comparison of blackcurrant and blackcurrant--whey beverages.
PubMed:Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
PubMed:Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
PubMed:Consumer perception of astringency in clear acidic whey protein beverages.
PubMed:Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings.
PubMed:The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate.
PubMed:Production and partial purification of proteases from Aspergillus oryzae grown in a medium based on whey protein as an exclusive nitrogen source.
PubMed:Invited review: Plasmin protease in milk: current knowledge and relevance to dairy industry.
PubMed:Time course and specificity of lipolysis in Swiss cheese.
PubMed:Invited review: Annatto usage and bleaching in dairy foods.
PubMed:The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
PubMed:Effect of exopolysaccharide-producing strains of Streptococcus thermophilus on technological attributes of fat-free lassi.
PubMed:Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:Characterization of flavor of whey protein hydrolysates.
PubMed:Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
PubMed:Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.
PubMed:Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.
PubMed:Beta galactosidases and their potential applications: a review.
PubMed:The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.
PubMed:Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
PubMed:Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
PubMed:Mapping differences in consumer perception of sharp cheddar cheese in the United States.
PubMed:The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.
PubMed:Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy.
PubMed:Encapsulation performance of proteins and traditional materials for spray dried flavors.
PubMed:Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture.
PubMed:The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolate.
PubMed:Consumer preferences for mild cheddar cheese flavors.
PubMed:Membrane fractionation processes for removing 90% to 95% of the lactose and sodium from skim milk and for preparing lactose and sodium-reduced skim milk.
PubMed:Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.
PubMed:Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
PubMed:Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
PubMed:Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.
PubMed:Impact of flavor attributes on consumer liking of Swiss cheese.
PubMed:The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups.
PubMed:Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
PubMed:Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
PubMed:Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
PubMed:Binding of 2-nonanone and milk proteins in aqueous model systems.
PubMed:Solvent type affects the number, distribution, and relative quantities of volatile compounds found in sweet whey powder.
PubMed:Mexican chihuahua cheese: sensory profiles of young cheese.
PubMed:Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
PubMed:Sensory evaluation of whey and sweet cream buttermilk.
PubMed:Sensory, functional, and analytical comparisons of whey butter with other butters.
PubMed:Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.
PubMed:Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.
PubMed:Major technological advances and trends in cheese.
PubMed:Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
PubMed:Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed:Characterization of dried whey protein concentrate and isolate flavor.
PubMed:Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
PubMed:Sensory characteristics and related volatile flavor compound profiles of different types of whey.
PubMed:The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Short communication: utilization of sheep's milk cheese whey in the manufacture of an alkylphenol flavor concentrate.
PubMed:New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems.
PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:Antibotulinal activity of process cheese ingredients.
PubMed:Mediterranean milk and milk products.
PubMed:The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey.
PubMed:Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
PubMed:Effect of whey protein on the in vivo release of aldehydes.
PubMed:[Maturation study of low fat Chanco cheese made with homogenized milk].
PubMed:Determining flavor and flavor variability in commercially produced liquid cheddar whey.
PubMed:Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.
PubMed:Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.
PubMed:Interpretation of commercial food ingredient labels by parents of food-allergic children.
PubMed:Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
PubMed:Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
PubMed:Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure.
PubMed:Production of bioingredients from Kluyveromyces marxianus grown on whey: an alternative.
PubMed:Sensory and physical properties of ice creams containing milk fat or fat replacers.
PubMed:Chemical, physical, and sensory characteristics of mozzarella cheese fortified using protein-chelated iron or ferric chloride.
PubMed:A review of the interactions between milk proteins and dairy flavor compounds.
PubMed:Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.
PubMed:Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins.
PubMed:Manufacture of nonfat yogurt from a high milk protein powder.
PubMed:Glycolysis and related reactions during cheese manufacture and ripening.
PubMed:Fortification of soft drinks with protein from cottage cheese whey.
PubMed:Characterization of a heat-stable protease of Pseudomonas fluorescens P26.
 
Notes:
Whey or milk plasma is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss. Acid whey (also known as "sour whey") is obtained during the making of acid types of cheese such as cottage cheese. (Wikipedia)
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