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