Ingredient Resource Center

Whey Protein Fractions

Whey Proteins can be further separated into individual protein fractions that offer benefits of their own.

Please note that in the coming months, ADPI members will have the availability to log-in and access all product standards information. In the interim, to obtain the Products Standards Book, or if you have questions, contact Dan Meyer at dmeyer@adpi.org.

Alpha-lactalbumin (alpha-lac)

Bovine Alpha-lactalbumin is a protein isolated from either milk or fresh whey. A combination of different protein isolation technologies may be utilized for purification of the protein. The acidity of Alpha-lactalbumin may be adjusted by the addition of safe and suitable pH adjusting ingredients. Alpha-lactalbumin for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

 Added to infant formula, it creates a protein profile more similar to human milk.

Alpha-lac accounts for about 25% of total whey protein. It is white to light cream in color with a bland, color flavor.

Applications include: Infant formula, high protein beverages, ice-cream, frozen yogurt, beverages, salad dressings, process cheese, gels and protein bars.

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 2 years.

Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.

Beta-lactoglobulin (beta-lac)

Bovine Beta-lactoglobulin is a protein isolated from milk or fresh dairy whey. A combination of different protein isolation technologies may be utilized for purification of the protein. The acidity of Beta-lactoglobulin may be adjusted by the addition of safe and suitable pH adjusting ingredients.

Beta-lactoglobulin for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Beta-lac represents about 50% of the total protein content in bovine milk. It is responsible for some of the functional properties of whey, such as water-binding. Beta-lac is white to light cream in color with a bland, clean flavor.

Applications include: High protein beverages, puddings, yogurt, ice-cream, frozen yogurt, beverages, salad dressings, process cheese, gels and protein bars.

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 2 years.

Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.

Lactoferrin (LF)

Bovine Lactoferrin is a biologically active milk protein isolated from fresh cow’s milk or fresh whey. Colostral Lactoferrin is a biologically active milk protein isolated from fresh colostrum.

 

LF delivers many benefits. It helps to increase iron absorption and transport. It is also an anti-microbial and anti-viral agent and may inhibit a diverse range of organisms, including bacteria, yeast, fungi, parasitic protozoa, E. coli, HIV, herpes viruses and hepatitis C. Preliminary research appears to show that it stimulates growth of beneficial bacteria in the intestinal tract. Animal studies suggest it may decrease bone breakdown, helping sustain bone density.   

Lactoferrin Applications include: Foods, Beverages, Supplements, Infant Nutrition, Immune Support and Cosmetics.
Colostral Lactoferrin Applications include: Dietary Supplements and Animal Nutrition.

Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 1-2 years.

Any suitable closed container.

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