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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dried acid whey offers several health benefits. It's a good source of high-quality protein and essential minerals like calcium, phosphorus, and potassium, which support bone health and electrolyte balance. Its lactic acid and bioactive peptides can also contribute to a healthy gut microbiome.
Per 100g, dried acid whey contains approximately 339 calories, 11.73g protein, 73.45g carbohydrates (primarily lactose), and 0.54g fat. It's also rich in essential minerals such as calcium, phosphorus, and potassium, which are vital for various bodily functions.
Dried acid whey is suitable for vegetarians as it is a dairy product derived from milk. However, it is not suitable for vegans, as vegan diets exclude all animal products, including dairy.
Yes, dried acid whey is naturally gluten-free. It is derived from milk and does not contain wheat, barley, rye, or their derivatives, making it safe for individuals with celiac disease or gluten sensitivity.
Dried acid whey contains lactose, though often in slightly lower amounts than sweet whey due to the fermentation process. Individuals with severe lactose intolerance may still experience symptoms, while those with mild intolerance might tolerate small amounts. It's best to consult a doctor or dietitian.
Dried acid whey is often used in baking to improve texture and shelf life, in beverages for its nutritional profile and tartness, and in dairy products like yogurt and cheese spreads. Its acidic nature also makes it useful as a natural preservative and flavor enhancer.
dried acid whey is a versatile ingredient found in cuisines around the world. With 339 calories per 100g and 11.73 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Dried acid whey has a distinct tangy or tart flavor due to its higher lactic acid content, which differentiates it from the milder, sweeter taste of sweet whey. It also carries a subtle milky undertone.
Dried acid whey should be stored in a cool, dry place, away from direct sunlight and moisture, in an airtight container. Proper storage helps prevent clumping and maintains its shelf life, which can typically be 12-24 months when stored correctly.
The primary difference lies in their production and pH. Acid whey is a byproduct of acid-coagulated dairy products like Greek yogurt or cottage cheese, resulting in a lower pH and a tangier taste. Sweet whey comes from rennet-coagulated cheeses and has a higher pH and a milder, sweeter flavor.
Yes, beyond its nutritional value, dried acid whey's acidity allows it to function as a natural preservative by lowering the pH of food products, inhibiting microbial growth. It also contributes to emulsification, water binding, and can enhance flavor profiles with its characteristic tartness.