Compare WPC 70 and WPC 80 by aligning protein basis and test method, then reviewing moisture, lactose, fat and ash. Add functional data only when it matches the needs of your process.
WPC 70 and WPC 80 are commonly used to distinguish whey protein concentrates by their protein level. The number is a useful starting point, but it is not a complete specification: it does not, by itself, tell you the reporting basis, test method, remaining composition or performance in your process.
Before comparing offers, identify whether each protein result is reported as received (also called as-is) or on a dry-matter basis. A dry-basis result excludes moisture from the calculation, so it will generally be higher than an as-is result for the same powder. Comparing one basis with the other can make two products appear farther apart—or more similar—than they really are.
If the moisture and protein values are both reported on an as-is basis, you can calculate an approximate dry-basis protein value as: protein percentage ÷ (100 − moisture percentage) × 100. Use this only when the figures and their units are clearly defined and the calculation matches the specification’s conventions. For purchasing decisions, compare the supplier’s stated protein basis and method rather than relying on a converted estimate.
Protein is the headline comparison, but moisture affects both the basis of that result and the quantity of dry material delivered. Check that moisture is reported separately and that you understand whether the protein value is as-is or moisture-adjusted. The two measures should be read together, not treated as interchangeable indicators.
Then review lactose, fat and ash. These components help describe what makes up the non-protein portion of the powder and can matter when you are balancing a formula, managing sweetness or fat contribution, or setting a target for mineral content. A higher protein grade does not establish exact values for these other components. Do not infer a complete composition from “70” or “80”; compare the actual listed values and their reporting basis.
A useful side-by-side review records each measure, its unit, whether it is a minimum, maximum or typical value, and the method used where stated. This helps distinguish a genuine specification difference from a difference in how results are presented. A current product specification describes the stated offer; a lot certificate or certificate of analysis (COA) provides results for a particular lot. Check that the lot document uses the same measures and basis as the specification.
Protein values are only directly comparable when the reporting basis and analytical approach are aligned. If methods differ, or the method is not identified, ask what procedure produced the result and whether the supplier can provide results under the method your quality team uses. Do not assume that identical-looking percentages mean identical testing.
The same discipline applies to moisture, lactose, fat and ash. A difference in method, units, or whether a result is stated as a minimum, maximum or typical value can change how a number should be interpreted. Keep the original figures and method details visible in the comparison rather than silently converting or relabeling them.
Solubility and heat response are not substitutes for composition data. They become relevant when the concentrate must disperse or dissolve in a specific process, or when the formula will encounter heat. For a beverage powder, for example, solubility or dispersibility data may help assess whether the ingredient is likely to meet the process and finished-product requirements. For a heat-treated application, a relevant heat-response measure may help characterize behavior during that step.
These tests are meaningful only when their conditions and method are clear. A solubility result depends on how the test is performed, while heat response needs to be interpreted in the context of the process being modeled. If your formulation depends on either property, specify the test and the relevant conditions with your quality or technical team before comparing lots. If your application does not rely on that behavior, adding an unrelated functional test may not improve the purchasing decision.
Put the grade claim beside protein basis and method, moisture, lactose, fat and ash. Add solubility or heat-response results only if they are relevant to the product and process, and record their methods and test conditions. Note which values are required limits and which are descriptive or typical, then compare the current specification with the lot-specific COA when available.
This creates a clearer comparison than choosing by WPC 70 or WPC 80 alone. Once you have defined the composition and functional requirements, visit the [Whey Protein Concentrate 70/80 page](/ingredients/whey-protein-concentrate-70-80) to explore sourcing options. Exact values and methods depend on the offered product and lot.
The grade name commonly signals a protein class, but it does not provide a complete specification or establish the exact value, reporting basis or method. Check the current product specification and compare its stated protein result with the lot-specific COA.
Not directly. An as-is result includes the effect of moisture, while a dry-basis result excludes it. First identify each value’s basis and method; compare like with like, or make a clearly labeled calculation when the necessary data and conventions are known.
Only when those properties matter to your formulation or processing step. Compare results using stated methods and relevant test conditions; a functional test without that context may not predict performance in your process.
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