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    Whey protein isolate essentially is a dried, concentrated form of whey. Through a variety of physical separation techniques such as dialysis, filtration, ion exchange and precipitation, non-protein constituents such as moisture and lactose are removed from whey, resulting in a white to cream-colored powder. WPI contains 90% or more protein, making it an excellent ingredient for protein fortification of foods and beverages. It gives clear suspensions over a wide pH range and has a bland flavor. Typical WPI specifications are 92% protein,4.5% moisture,1.0% fat and 0.5% lactose.