Glanbia Nutritionals Ireland has been granted United States Patent Number 8,637,102, titled “Acidified whey protein compositions and methods for making them.” The patent relates to acidified whey proteins with desirable organoleptic and functional characteristics, including significantly improved flavor, odor, tartness and sweetness compared to conventionally processed acidified whey protein, all while providing a required amount of whey protein.
Eric Bastian, Ph.D., vice president of research and development, Glanbia Nutritionals, Idaho, comments: “With a high nutritive value and balanced array of amino acids, whey proteins have long been recognized as an important protein source for health conscious consumers, athletes and body builders, as well as those looking to stay active in later life. This latest patent not only signifies our commitment to technical advancements for our customers, but also broadens the opportunities for everyday protein supplementation by consumers.
“Traditional dry-blended acidified whey proteins tend to have undesirable taste profiles, for example being too tart, too astringent or exhibiting other off flavors that decrease palatability and consumer acceptance. Our patented process creates a high quality protein ingredient with a pH of between 2.8 and 5.6, which crucially hits the taste and flavor buttons with consumers while allowing the delivery of increased protein levels.”
As a world-leading supplier of value-added protein and next generation grains to the food and beverage industry, Glanbia Nutritionals has been at the forefront of whey protein, milk protein and peptide innovation for more than two decades, as demonstrated by several patents. The company continues to dedicate internal resources and significant investment to developing and bringing new functional and nutritional ingredients to the market. Glanbia Nutritionals further supports its technological advancements with industry-leading food and beverage formulation and technical expertise.