Arla Foods Ingredients recently showcased its two most recently launched proteins (at SupplySide West 2021)—Lacprodan BLG-100 and Lacprodan MicelPure, both of which offer novel textures and nutritional profiles to distinguish finished products.
 
According to the company, BLG-100 is the first commercially-produced pure beta-lactoglobulin, the major whey protein in milk. According to Ulrik Bank Pedersen, general manager, North America, the company’s proprietary concentration process allows for this isolate to achieve maximal density, while offering 45% more leucine and 26% more essential amino acids compared to conventional whey protein isolates. While most whey protein concentrates are produced through conventional filtration methods which leave behind components such as sugars and fats in the finished ingredient, Arla Foods Ingredients’ ingredient contains 100% pure beta-lactoglobulin.
 
The ability to purify BLG content in small serving sizes lends itself strongly to BLG-100’s capacity in the medical nutrition space. “Protein is often overlooked during periods of critical illness, when people are hospitalized and can’t engage in physical activity,” Pedersen said. However, adequate protein intake remains a major struggle for elderly people and hospital patients among many other nutritional insufficiencies.
 
Pedersen said that, compared to the majority of established whey protein ingredients, BLG-100’s ease of consumption may position it as part of a new category within the broader whey space. BLG is a relative newcomer in the field of already-established whey concentrates, isolates, and hydrolysates. While the latter protein types are often fortified with leucine by manufacturers, which could add bitter taste BLG’s leucine-rich composition has superior effectiveness for leucine delivery.  
 
Because it lacks the leftover sugars and fats, the protein crystalizes with minimal astringency, allowing for incorporation into clear beverages and small-serving protein shots, and this relative ease of consumption serves a factor linked to overall compliance especially among those at risk of malnutrition. In its pure state, BLG-100 lacks the typical thick, milky texture seen in conventional whey proteins, can be used in high-protein shots with concentrations as high as 23%. Its leucine and essential amino acids content lends itself to robust muscle protein synthesis response for elderly or recovering patients, particularly in cases of sarcopenia, Pedersen said. Additionally, its high purity reduces the presence of certain minerals which may be related to complications in certain hospitalized patients, such as those with kidney disorders who can’t process potassium.
 
Organic MicelPure
Pedersen also discussed the recent launch of MicelPure, an ingredient which represents the company’s first foray into organic, and, according to Pedersen, represents the first organic micellar casein protein isolate commercially available.
 
This is a strong distinguisher in a market where animal protein concentrates and isolates with organic certification may be hard to find, and consumers view organic ingredients as more wholesome.
 
Largely, the concept behind this protein concentrate was to offer a highly-purified milk protein that remains as close to nature as possible. Sourced from organic Danish milk, MicelPure represents the first ingredient in the company’s line which taps into its capabilities at the organic-certified production facilities it invested in.
 
MicelPure is then concentrated through a gentle, acid- and chemical-free membrane filtration process, Pedersen said, which denatures as little protein as possible for a minimum native protein content of 87%. “These organic and natural attributes fulfill widespread demands from global consumers who agree that foods as close to nature as possible are the healthiest,” Pedersen said, noting that MicelPure is especially versatile in a wide variety applications due to its heat stability. It is most optimal for powder shakes, protein beverages, and functional food applications such as high-protein pudding, due to its naturally-based organoleptic properties.
 
A distinguishing feature for casein protein lies in the speed at which it is digested. While whey protein has a fast rate at which it is metabolized, micellar casein, the highest-density casein available, is absorbed more slowly over the course of several hours, adding a factor of convenience when it comes to timing of ready-to-drink beverages. So, the density of the casein combined with its potential to deliver a steady stream of amino acids over the long-term can appeal to everyday consumers who seek out protein for combined reasons of satiety and exercise recovery.