Chicago - based Glanbia Corporation has launched a new heat - stable whey protein concentrate called OptiSol 1005 , which can increase the protein content of foods such as fruit purees , vegetables and yoghurts by up to 12 % , without becoming thick and lumpy at high temperatures . Glanbia Nutritionals (Chicago, IL), which supplies the new OptiSol 1005 ingredient, says that in these conditions, OptiSol 1005 offers reduced viscosity as much as 10 times less than a standard whey protein concentrate. Glanbia claims its new product is able to withstand ultra - high - temperature ( UHT ) or high - temperature short - time ( HTST ) processing conditions , and has less viscosity , up to 10 times less than typical whey protein concentrates .
Chicago - based Glanbia Corporation has launched a new heat - stable whey protein concentrate called OptiSol 1005 , which can increase the protein content of foods such as fruit purees , vegetables and yoghurts by up to 12 % , without becoming thick and lumpy at high temperatures . Glanbia claims its new product is able to withstand ultra - high - temperature ( UHT ) or high - temperature short - time ( HTST ) processing conditions , and has less viscosity , up to 10 times less than typical whey protein concentrates .