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Lactoferrin isolated from whey concentrate for dietary food production

Purpose
Whey protein concentrate and its partial hydrolyzate are used for production of hypoallergenic baby food and specialized food for elderly people and athletes. Lactoferrin has unique antibacterial, antiviral, fungicidal, immunomodulatory, anti-oxidant, detoxifying and anti-carcinogenic properties.

Characteristics
Lactoferrin is an iron-containing protein isolated from whey concentrate by chromatographic separation and subsequent drying.
Foreign technologies of lactoferrin isolation use non-concentrating whey without ultra-filtration. Raw material used for the domestic product is cheese whey. In the production process lactoferrin is preliminary released from whey concentrate. Besides the production process involves technological methods that do not require expensive equipment.

Application
Food industry, pharmacology

Commercial offer
Sale of finished products