Skip to Main Content

The Versatility of Clear Whey Protein

In today’s fast-paced world, consumers are increasingly seeking convenient, nutritious, and innovative ways to boost their protein intake. Clear whey protein, a standout in the realm of protein supplements, offers a unique solution that caters to these demands. At Milk Specialties Global, we are proud to highlight the versatility of clear whey protein and its wide range of applications. From beverages to gummies and popsicles, let’s explore how this remarkable ingredient can elevate your product offerings.

What Makes Clear Whey Protein Unique?

Clear whey protein is a highly purified form of whey protein isolate that has been processed to remove fats and carbohydrates. The result is a protein that not only provides excellent nutritional benefits but also dissolves completely in water, yielding a clear and light solution. This clarity and solubility make it an ideal ingredient for a variety of innovative applications.

Applications of Clear Whey Protein

Refreshing Beverages

One of the most popular applications for clear whey protein is in beverages. Its ability to dissolve completely without leaving a milky residue makes it perfect for creating clear, refreshing drinks. Sports drinks, flavored waters, and protein-infused teas can all benefit from the addition of clear whey protein, providing a protein boost without altering the taste or texture.

Protein Gummies

Clear whey protein can be used to create delicious and nutritious protein gummies. These gummies are a fun and convenient way for consumers to increase their protein intake. They are particularly appealing to younger demographics and those looking for an easy, on-the-go protein source. The neutral taste of clear whey protein allows for a wide range of flavor options, from fruity to sour.

Popsicles and Frozen Treats

Clear whey protein is an excellent ingredient for protein popsicles and other frozen treats. It can be easily mixed into fruit juices and then frozen to create a high-protein, refreshing snack. These protein popsicles are perfect for athletes, children, and anyone looking for a healthy alternative to traditional sugary treats.

Smoothies and Shakes

Adding clear whey protein to smoothies and shakes is an easy way to enhance their nutritional profile. Unlike traditional whey protein, which can make smoothies thick and heavy, clear whey protein maintains a light and smooth consistency. This makes it an ideal addition to both fruit-based and green smoothies, providing a substantial protein boost without compromising on taste or texture.

Benefits of Clear Whey Protein

High Protein Content: Provides a significant amount of protein essential for muscle repair, growth, and overall health.

Low Caloric Value: Contains minimal fats and carbohydrates, making it an ideal choice for those looking to increase protein intake without extra calories.

Versatility: Suitable for a wide range of applications, from beverages to snacks, due to its solubility and clear appearance.

Digestibility: Easily digestible, making it suitable for all age groups and dietary needs.

Clear whey protein is revolutionizing the way we think about protein supplementation. Its versatility and unique properties make it an ideal ingredient for a multitude of applications, from refreshing beverages to fun gummies and nutritious frozen treats. At Milk Specialties Global, we are committed to helping our partners leverage the power of clear whey protein to create innovative, high-quality products that meet the evolving needs of health-conscious consumers.

Elevate your product line with clear whey protein and join us in pioneering the future of nutrition. For more information on how clear whey protein can enhance your products, contact Milk Specialties Global today.

Protein Beyond Muscle: Exploring It’s Role in Immunity & Overall Wellness

In the realm of sports nutrition, the benefits of protein for muscle growth and recovery are well-established. However, what if we told you that the benefits of whey protein extend far beyond the realm of muscle? Enter lactoferrin, a bioactive protein found in whey with remarkable immune-boosting properties. In this article, we delve into the science behind whey protein and lactoferrin, exploring their role in immunity and overall wellness, and why they should be integral components of your sports nutrition formulations.

Woman at home drinking orange flavored amino acid vitamin powder.Keto supplement.After exercise liquid meal.Weight loss fitness nutrition diet.Immune system support.Organic citrus fruit.Strong body

Understanding Whey Protein & Lactoferrin
Whey protein, derived from milk, is a complete protein containing all essential amino acids necessary for muscle repair and growth. However, its benefits don’t stop there. Within whey, lactoferrin stands out as a multifunctional protein known for its immunomodulatory effects. Lactoferrin plays a crucial role in bolstering the body’s defenses against pathogens and supporting overall immune function.

Immune-Boosting Properties of Lactoferrin
Research has shown that lactoferrin possesses a range of immune-boosting properties, making it a valuable addition to sports nutrition formulations aimed at enhancing overall wellness. Lactoferrin exhibits antimicrobial activity by binding to iron, an essential nutrient for bacteria and other pathogens, thereby inhibiting their growth and proliferation. Additionally, lactoferrin can modulate immune responses, helping to regulate inflammation and promote immune balance.

The Synergistic Duo: Whey Protein and Lactoferrin
When combined, whey protein and lactoferrin form a powerful synergy that transcends traditional notions of sports nutrition. Not only does whey protein provide the building blocks for muscle repair and growth, but it also delivers a potent dose of lactoferrin, supporting immune function and overall wellness. This combination is particularly beneficial for athletes and active individuals who demand peak performance from their bodies while also prioritizing their health.

Practical Applications in Sports Nutrition
For R&D professionals in the sports nutrition industry, incorporating whey protein and lactoferrin into product formulations offers a competitive edge. Whether developing protein powders, bars, or beverages, the inclusion of these bioactive ingredients can elevate the nutritional profile of products, attracting health-conscious consumers seeking holistic solutions for their performance and well-being needs.

In the dynamic landscape of sports nutrition, the role of protein extends beyond muscle repair to encompass immune support and overall wellness. Whey protein, enriched with lactoferrin, emerges as a potent ally in this pursuit, offering athletes and active individuals a comprehensive solution for optimizing their performance and health. By harnessing the immune-boosting power of whey protein and lactoferrin, sports nutrition companies can unlock new possibilities in product innovation and differentiation, catering to the evolving needs of their discerning consumer base.

Leveraging Lactoferrin: The Game-Changer in Sports Nutrition Formulations

In the fast-paced world of sports and functional nutrition, staying ahead requires constant innovation. Today, as we delve into the realm of cutting-edge ingredients, one compound stands out as a game-changer: lactoferrin. As the demand for high-performance nutrition solutions escalates, Milk Specialties Global is proud to pioneer the utilization of lactoferrin, unlocking a new dimension of possibilities.

What exactly is lactoferrin, and why is it gaining traction in the sports nutrition arena? Lactoferrin is a multifunctional glycoprotein naturally found in milk and other bodily fluids. Beyond its well-known role in supporting immune function, lactoferrin has garnered attention for its diverse array of benefits, particularly in the context of athletic performance and recovery.

One of the most compelling aspects of lactoferrin is its ability to modulate the immune system. For athletes pushing their limits in rigorous training regimens, maintaining immune health is paramount. By bolstering the body’s defense mechanisms, lactoferrin helps athletes ward off infections and illnesses, ensuring uninterrupted training and competition, particularly if significant travel is required which exposes the athlete to infection.

But the benefits of lactoferrin extend far beyond immune support. Lactoferrin, an iron-binding glycoprotein, enhances iron status—often more effectively than iron supplements alone—without causing gastrointestinal upset. This is particularly beneficial for female athletes, who are at higher risk of iron deficiency, which can affect both performance and overall well-being as iron is critical in oxygen transport and energy production.

Lactoferrin has been reported to have a prebiotic effect from peptides released during its digestion, which could support gut health.

In the realm of sports nutrition, innovation is synonymous with efficacy and safety. Here at Milk Specialties Global, we prioritize quality and purity, ensuring that our lactoferrin is sourced from premium raw materials and manufactured to the highest standards. With our commitment to excellence, formulators can trust in the reliability and consistency of our lactoferrin, empowering them to create formulations that deliver tangible results.

The integration of lactoferrin into your formulations opens up a world of possibilities. Whether you’re formulating pre-workout supplements to enhance performance, post-workout recovery products to accelerate muscle repair, or immune-supporting blends to fortify overall health, lactoferrin offers unparalleled versatility and efficacy.

In conclusion, lactoferrin represents a paradigm shift in sports nutrition—a versatile ingredient with far-reaching benefits for athletes of all levels. By harnessing the power of lactoferrin, formulators have the opportunity to elevate their formulations to new heights, delivering tangible improvements in performance, recovery, and overall well-being. As the forefront of innovation, Milk Specialties Global is proud to lead the charge, empowering formulators to redefine the boundaries of sports nutrition.

Formulating With Clear Whey Protein

Protein products have dominated store shelves for several years now – everything from protein bars to shakes, chips to baking mixes. Protein, specifically proteins from milk, have been shown to reduce risk factors for cardiovascular disease1 and improve overall satiety2. They’re also great for muscle recovery, on-the-go nutrition, and create functional benefits for a multitude of food categories. So, what is driving innovation in this market? Clear proteins. These proteins are capable of fortifying new categories of functional foods. They can be utilized at a range of concentrations, processes, and provide a clean and fresh flavor. In this blog, we’ll explore the benefits of clear whey proteins, how to use them, important formulation and processing considerations, and highlight PRObev™, our award-winning protein that is a leader in the clear protein category.


While protein is an ever-growing market sector, as mentioned before, low pH (defined as pH less than five) protein is driving that growth. Whey proteins continue to be at the top of athletes’ lists when it comes to muscle recovery and protein completeness. However, finding novel uses of whey has become increasingly important to avoid consumption fatigue.

When it comes to clear proteins, whey is the obvious choice. At a pH of less than 4.6, whey protein is very soluble and has excellent clarity. As a bonus, the acidic environment these products have create safe foods when mild heat treatments are applied.

This category also allows for more novel applications and flavors which contributes to its lower consumption fatigue. The adjustable protein amounts similarly helps target different market sectors from sports nutrition to functional foods. Clear proteins support in-market trends such as protein waters for those seeking hydration, and they support the shift from protein consumption by mostly sports nutrition consumers to consumers seeking functional health. These proteins also lend themselves to emerging trends such as immunity, detox, beauty from within, and healthy aging.


Clear proteins are achieved through the acidification and purification of whey protein at a pH of less than 3.2. Clear protein allows a high concentration of protein in a beverage while keeping viscosity low. These ingredients provide a clean and slightly acidic flavor profile that creates a unique opportunity to utilize fresh and fun flavors.

There are several advantages to using clear proteins such as heat stability, application clarity, and a clean flavor. We’ll dive deeper into these advantages and the considerations one must take when formulating with these proteins.


One of the most important aspect of clear proteins is their overall clarity in the final application. This can be affected by several factors. The most important amongst them are heat, pH, protein concentration, additives, and processing.

Heat and pH are closely associated when it comes to protein clarity. In some instances (pH < 3.2) heat does very little to the turbidity of the protein solutions. However, above a certain pH, the clarity of the solution is drastically reduced after heating (creating an opaque solution) as shown in Figure 1.

Another consideration in protein solution clarity is protein concentration. As the protein concentration increases, the solution becomes more turbid. While solutions of greater than 20% protein are possible, concentrations of less than that are recommended for stable products over a long shelf life.

Additives that are used in tangent with a clear protein can have a large impact on final application clarity. Vitamins and minerals, flavors, preservatives, stabilizers, sweeteners, fats and oils, and acidulants are all additives that can impart negative effects on clarity. It’s important to test your formulation in its final form and processing to ensure there are no unwanted changes to clarity.

Processing is the last major factor when it comes to protein clarity. Due to the high-acidity, clear proteins need only minimal processing to produce safe and stable products. Below we’ll explore heat stability as an advantage to clear whey proteins and how different processing conditions vary.


There are numerous types of heating processes a product can go through to make a microbiologically safe product. However, at a higher temperature (>165°F), whey proteins denature and cause sedimentation, gelation and increased viscosity due to changes in protein structure and the aggregation/polymerization with other proteins. This change also depends on the thermal load (temp x time) and concentration of whey protein in the solution. Generally, if whey protein solution is subjected to high heat load, it will result in instant gelling of solution. Milk proteins are inherently more heat stable due to the casein structure3. Therefore, milk proteins are more suitable for high protein drinks in UHT applications. Interestingly, Milk Specialties’ whey proteins can withstand higher heat load at specific concentrations with unique formulations.


As with all consumer products, flavor is the driver. Traditional protein beverages come in ‘milky’ flavors or coffeehouse flavors such as vanilla, chocolate, strawberry and café latte. Clear proteins are unique from others on the market in that they have higher acidity. The high-acid environment means clear proteins are a good base for fruity and diverse flavors like citrus and mixed berry, or novel flavors like elderflower and hibiscus. Particularly popular right now are mocktails – nonalcoholic mojitos, mules and Manhattans.


The increasing demand for dairy protein has driven companies to explore new and novel ways to include protein in a variety eating occasions. Clear proteins are an excellent way to innovate beyond the standard milky flavors and neutral pH options. With great heat stability, optimal clarity and clean flavor, clear proteins are the clear choice for your next product innovation.


Milk Specialties has developed an award-winning protein, PRObev™, that is an acidified clear whey protein isolate produced via a proprietary filtration process that isolates whey proteins in a highly concentrated form to provide maximum functionality. With greater than 84.6% protein on an as-is basis and less than 3.0% fat, this protein can fortify a multitude of applications and provide exceptional clarity and a clean taste profile. PRObev™ has been found by the University of North Carolina to have an exceptionally clean flavor profile and was significantly less sour and astringent than the competitor’s product. With a suggested labeling of PRObev™ (Whey Protein Isolate) this clean label protein is ideal for high acid application work.


Davoodi SH, Shahbazi R, Esmaeili S, et al. Health-Related Aspects of Milk Proteins. Iran J Pharm Res. 2016;15(3):573-591.

Bendtsen LQ, Lorenzen JK, Bendsen NT, Rasmussen C, Astrup A. Effect of dairy proteins on appetite, energy expenditure, body weight, and composition: a review of the evidence from controlled clinical trials. Adv Nutr. 2013;4(4):418-438. Published 2013 Jul 1. doi:10.3945/an.113.003723

Patel, H. and Patel, S., Technical Report: Understanding the role of dairy proteins in ingredient and product performance. 2015. U.S. Dairy Export Council.

Lactoferrin and It’s Oral Health Benefits

Lactoferrin is a natural, iron-binding glycoprotein naturally found in the human body, and the bodies of other mammals. It is naturally found in saliva, tears and milk. Due to advances in technology, lactoferrin can be concentrated from bovine milk making it possible to use as an ingredient in health and wellness products.  

In addition to being renowned for its ability to naturally support the body’s immune system, lactoferrin is now being more widely used in a variety of applications from one-a-day supplements to skin and beauty products. Since lactoferrin is naturally found in our saliva it has been studied in oral health applications

Lactoferrin and Gum Health 

A group of Italian researchers looked at using lactoferrin as a treatment for periodontis. While they researchers noted in their 2011 study that more research is needed, the study found that lactoferrin’s antimicrobial and anti-inflammatory properties offer strong potential as a treatment. The researchers concluded, “…these results provide strong evidence for a role of bLf (bovine lactoferrin) in curing periodontitis, thus extending the therapeutic potential of this multifunctional natural protein.” 

Oral Inflammation  

Inflammation of the gums and mouth can be painful and a sign of large problems. Lactoferrin possesses all natural anti-inflammatory abilities, positioning it as an ideal inclusion in oral health products. Some research indicates daily supplementation of as little as 200mg of lactoferrin can provide a therapeutic effect. Lactoferrin works by binding itself to iron in the body which inhibits microbial growth, leading to less inflammation.  

Lactoferrin and Oral Wound Healing  

As a natural bioactive glycoprotein found in milk, lactoferrin has been shown to help with challenges associated with wound healing such as microbes and inflammation. In oral health application, lactoferrin can be used to help fortify the body’s natural immune defenses because it binds to the iron that microbe require to proliferate.  

While oral health experts can best recommend treatments, lactoferrin is a low inclusion bioactive ingredient that can provide functional benefits to oral health products.  

Lactoferrin For Skin and Beauty

Lactoferrin is a useful ingredient in skin and beauty products. It is a glycoprotein that is naturally produced by humans and other mammals. Research around lactoferrin suggests it possesses multi-functional health benefits including antimicrobial, anti-inflammatory and other properties. While research is ongoing, several academic studies from the past two decades indicate lactoferrin could be a beneficial treatment for skin infections and inflammation. Lactoferrin can help provide functional health benefits to existing products, or be the foundation for new skin and cosmetic products that aim to offer more functional benefits to the consumer.  

Lactoferrin Is Antimicrobial 

Lactoferrin can bind to iron, which inhibits the growth of pathogens. The function of this transferrin family protein and its peptides has been widely researched as a treatment for everything from Covid-19 to the common cold to fungal infections. These antiviral, antibacterial and antifungal properties, combine with a low inclusion rate for products, makes lactoferrin a powerful ingredient in skincare, beauty products, and oral health products.  

Lactoferrin is Anti-Inflammatory  

Inflammation can cause an array of skin conditions in otherwise healthy adults. Lactoferrin has been shown to be an all-natural immune modulator, which can help your body’s natural immune system work more effectively. This glycoprotein’s ability to work naturally with the body’s immune system, help provide an ally in combatting skin inflammation.   

Lactoferrin and Wound Healing and Skin Health 

 With lactoferrin’s ability to fight inflammation and infections, it is no surprise that it can be used as an aid to assist your body with the healing process. From acne to cuts, lactoferrin has the potential to be a powerful weapon for keeping skin healthy by helping provide an all natural boost to your body’s defense system.  

It opens the door to a new era of skincare and cosmetic solutions that prioritize not only aesthetic appeal but also functional health benefits for consumers.

Why Lactoferrin?

In conclusion, the exploration of lactoferrin for skin and beauty products reveals to be promising in the field of skincare and cosmetics. As a naturally occurring glycoprotein with antimicrobial, anti-inflammatory, and wound-healing properties, lactoferrin has garnered attention for its potential to enhance existing products or serve as the foundation for new and innovative formulations. As the scientific evidence supporting lactoferrin’s benefits accumulates, it opens the door to a new era of skincare and cosmetic solutions that prioritize not only aesthetic appeal but also functional health benefits for consumers. Want to learn more? We can help.

Highlights From the International Lactoferrin Conference

Every second year for the past 30 years, the top lactoferrin researchers gather to present, disseminate, and discuss the most recent research on this incredible ingredient for health, growth and development in infants and adults. With almost 11,000 published scientific papers on the topic, much is already known about its benefits; however, the presentations and wide-ranging research that is ongoing highlighted that many benefits and mechanisms are only just being discovered.   

Lactoferrin is a whey protein fraction that occurs naturally in both bovine and human milk. First isolated in 1939 and used in infant formula since the ‘80s, it’s an iron-binding glycoprotein that’s also found in supplements, gummies and even dental products. Its most researched benefits are highlighted in figure 1.  

Figure 1. Lactoferrin Benefits

Presenters from across the globe presented the influence of lactoferrin on many areas of health, including: 

  • Cystic fibrosis 
  • Inhibition of SARS-CoV2 virus 
  • Antifungal properties 
  • Hyper-ferritinemia (excess levels of the iron-binding protein, ferritin) 
  • Lowering iron levels in infant formula without negatively impacting growth or iron status 
  • Hair greying abstract. 
  • Cancer treatment and reduced tumor growth  
  • Cognitive function and protection 
  • Parkinsons Disease  
  • Reduced recurrence of bacterial vaginosis 

With so many potential benefits, it can sometimes seem too good to be true. But when digging into the mechanisms behind it, lactoferrin’s ability to bind iron is key in its function across many conditions of health and disease.  

Lactoferrin has a greater iron-binding capacity than the more commonly recognized protein, transferrin, which is renowned for transporting iron throughout the body. This iron-binding capacity helps enhance the iron status in adults and infants. This was highlighted in a couple of presentations; 1. Where the addition of lactoferrin to an infant formula meant the level of additional iron in the formula could be reduced, and still had the same benefit on overall infant growth and iron status. 2. Hyper-ferritinemia, a condition in which the body has too much iron, was also improved with lactoferrin supplementation.  

When it comes to its anti-microbial properties, there is no doubt of this protein’s benefits. In vitro work highlighted its ability to favorably impact the response to rotavirus infection, RSV and SARS-CoV2. It was a similar story when looking at the influence of bovine lactoferrin on fungal strains like Candida albicans, with an inhibition of growth with lactoferrin compared to control.  

An emerging area is the impact lactoferrin can have on bacterial vaginosis, BV, a persistent, recurring condition who’s treatment is mainly antibiotics that do not help mitigate recurrence.

Improve Dry Matter Intake

Nutritionists and dairymen alike have been trying to maximize dry matter intake of their lactating cow diet.

Wide angle background image of industrial cowshed with cows in rows eating hay, copy space

Allen, 2000 stated, “Energy intake is a primary limitation on milk yield for high producing dairy cows and is determined by net energy content of the diet and DMI. The maximal productive capacity of an animal will depend on its genetic potential and will vary over the animal’s lifetime according to its age, physiological status (e.g. lactating, pregnant), and climate. Each animal has a maximal rate at which it can utilize nutrients and metabolic fuels and unless DMI is limited by physical capacity, mechanisms must exist that balance supply with demand for nutrients.”

Allen, 2000

Dry matter intake (DMI) is determined by meal size and meal frequency that are influenced by animal and dietary factors affecting satiety and hunger. Certain feed additives and nutrients can cause changes in DMI. The interest of this publication is to explore fatty acids (FA) and their effect on DMI.

Allen, 2000 published a review on factors affecting feed intake including certain FA. Supplemental fat sometimes depresses feed intake due to effects of fat on ruminal fermentation and gut motility, acceptability of diets containing added fat, release of gut hormones, and oxidation of fat in the liver. Significant decreases in DMI were observed for Ca-PFA for 11 of 24 comparisons. In addition, Ca-PFA resulted in a numerical decrease in DMI in 22 of the 24 comparisons. Other sources of fat had less consistent effects on DMI and there were few significant decreases in DMI by added FA for each category of fat. A summary of these findings is illustrated in Table 1.

Table 1. Effects of fatty acid source on DMI in Lactating cows. (adapted from Allen, 2000).

The effects of Ca salts of PFAD (CAS) on DMI reduction was linear indicating significance when included as low as 1% of the diet DM. The data shows us that fat alone is not responsible for the reduction in DMI. The composition of FA within in a fat source appears to be the cause. Allen 2000 concluded “ Although energy utilization is more efficient for digested fat than digested carbohydrate, it is clear that addition of fat to the diet does not always result in increased net energy intake and that reduction in DMI is one of the primary reasons. 

There have been several meta-analyses regarding the effects FA on DMI depression. These results are shown in Table 2.

Table 2. Published Meta-Analyses on Fat Type and DMI. (Adapted from Chilliard 1993, Raibee 2013, Boerman and Lock 2014)

These meta-analyses all indicate that Ca salts of PFAD (CAS) cause significant reduction in DMI based on dozens of published reports. The question then becomes what physical or chemical characteristics lead to the issues with DMI depression. Palatability of fat sources has been researched by Grummer et al. 1990 as a possible factor involved in decreased DMI from fat sources. They reported that some fat sources tested reduced DMI initially, but cows became adjusted after a period of time except for one—CAS. Cows do not become accustomed to CAS presence in the diet. Some other factor is causing DMI depression with respect to CAS.

Degree of unsaturation of FA has been another potential factor involved in FA effect on DMI. DMI depression has been observed with increased degree of unsaturation. Drackley et al 1992 observed when unsaturated LCFA were infused into the abomasum, increased degree of unsaturation reduced DMI more than saturated FA. These researchers suggested that unsaturated LCFA reaching the small intestine of dairy cows affects gastrointestinal motility and DMI. That brings us to another potential mechanism involving gut hormones such as CCK and GLP-1.

Choi and Palmquist 1996 observed increases in CCK and a consequent reduction in DMI when 0, 3%, 6%, or 9% CAS was added to the diet. Fat supplementation increased post-feeding plasma cholecystokinin concentrations and linearly increased plasma pancreatic polypeptide (GLP-1) concentrations. The effects of CAS on CCK plasma concentrations are reported in Figure 1.

Figure 1.The effects of CAS on Plasma CCK, DMI, and NEL intake in lactating cows. (Adapted from Choi and Palmquist 1996)
Figure 2. Effects of specific FA on CCK in humans.

There are at least 10 hormones that activate the stomach and intestines, induce gastric secretions, regulate glucose metabolism, and influence satiety centers in the brain (Song et al 2015). Among these CCK and GLP-1 are the primary hormones affecting satiety. Administration of CCK to humans and animals reduces meal size and duration. CCK causes sensations of satiety as well as reducing gastric emptying and stimulating pancreatic enzyme secretions (Wren and Bloom 2007). When specific FA, such as palmitic and oleic acids, empty into the duodenum, CCK receptors begin sending satiety signals to the brain reducing gastric emptying which, in turn, reduces meal size and duration. This happens every time these FA enter the duodenum in sufficient quantity. The sequence of events is controlled and modulated hormonally. 

Published research work by Relling and Reynolds 2007 and Bradford et al 2008 in lactating dairy cows has shown similar results comparing EB 100 to CAS. EB 100 is a FA source containing mostly saturated FA high in stearic acid while CAS is primarily palmitic and oleic acids. CAS significantly increased CCK while EB 100 was similar to the control. Piantoni et al 2013 observed a significant increase in CCK comparing an 85% palmitic acid FA source to the control. These data suggest that FA sources high in palmitic and oleic acids increase CCK potentially leading to DMI depression, while a FA source high in stearic acid does not. These reports are shown in Table 3.

Table 3. Effects of FA source on CCK in lactating cows

These published reports show the mechanism by which specific FA such as palmitic and oleic cause increases in CCK when fed to lactating cows. This in turn may lead to depressed DMI. To further investigate this hormonally modulated effect, a meta-analysis performed by Sellers et al. 2017 compared FA sources to the control. These findings are in Table 4.

Table 4. Meta-analysis results comparing EB 100, CAS, and 85% palm product. (Adapted from Sellers et al. 2017.)

The advantage that EB 100 has over CAS and 85% Palm is improved DMI. This has multiple positive effects ranging from higher NEL intake, higher milk yield, better BCS and body weight gain throughout lactation, improved reproductive parameters from conception rates to days open, and higher value as measured by IOFC. This is a mammalian phenomenon. The appetite of humans, mice, cows, apes, pigs, etc. are all affected similarly by these specific FA. EB 100 is the consultant’s choice for improved performance from milking to breeding. Contact your Milk Specialties Global representative for more details on their Energy Booster line of products.

References available upon request.

Tryptophan: Part of Alpha-lactalbumin’s Superpower? 

Alpha-lactalbumin is the main protein fraction in human milk and the second most abundant fraction in bovine milk. By utilizing advanced filtration and processing technologies, our NutriPRO™ Alpha-lactalbumin products contain more than twice the amount of alpha-lact as a standard whey protein. With this, comes an increased level of the essential amino acid, tryptophan. The alpha-lactalbumin fraction itself provides as much as 77% more tryptophan than standard whey protein1

Read me a bedtime story. Little girl and her father on bed at home.

Tryptophan plays a key role in many metabolic functions and is a precursor to the neurotransmitter, serotonin (5-hydroxytryptamine), which is critical to sleep, mood, and appetite, among many other functions. Thus, it’s no surprise that it is considered in the management of depression and sleep disorders2. Tryptophan supplementation has been reported in a recent review to decrease anxiety and increase positive mood in healthy individuals, although a reduction in aggressive feelings was not found3. The amount of tryptophan studied and shown to beneficially influence mood varies from 0.13g to 3g per day, on top of what would be consumed from a meal. This is easily achieved in small serve of alpha-enriched whey protein.  

The higher tryptophan level is likely part of the reason why alpha-lactalbumin has been shown in clinical trials to improve measures of sleep and morning wakefulness. For example, Markus et al, 2005, found that evening alpha-lactalbumin intake significantly increased plasma tryptophan levels before bedtime, and modestly but significantly​ reduced sleepiness the following morning4. They also reported improved brain-sustained attention processes, as shown by the number of errors on a cognitive test, the following morning. The differences were particularly clear in poor sleepers.​ 

More recently, the effect of alpha-lactalbumin was tested in female semi-professional rugby union players5. During 4 x one week blocks (to represent the different types of weeks the players experience), the players wore wrist actigraphy watches and had either an alpha-lac rich product or placebo every night, two hours before bedtime. Sleep onset latency was found to be significantly reduced in the alpha-lac group during the away game week and bye week (no competition game scheduled). 

With the increased level of sleep disorders and mental health challenges in the general population, many are turning to their diet to improve their overall health and wellbeing. Alpha-lactalbumin provides tryptophan alongside all the other essential amino acids as an easily digested, high quality protein.   

Lactoferrin’s Health Benefits: Immunity and Beyond 

Lactoferrin is a whey protein fraction that naturally occurs in milk in small amounts. By utilizing advanced processing methods, lactoferrin can be extracted to provide an ingredient at up to 95% purity, meaning consumers can easily experience the health benefits of this powerful bioactive protein in a small dose. While many consumers know lactoferrin for its immune boosting properties, the science suggests the benefits go much further, and provide opportunities for manufacturers to support consumers health and wellbeing goals.  

Women practicing yoga sitting on beach. Rear view of happy women in fitness clothes relaxing at the beach.

While there currently aren’t any permitted health claims on lactoferrin, there are a number of clinical trials that have shown lactoferrin promotes a healthy immune system and gut microbiome1, gut-immune axis2 and increases T cell activation3. These benefits have been shown with as small a dose as 200mg in adults, with doses up to 600mg shown to speed recovery from summer colds4. Lactoferrin was also tested in Covid patients with mild-to-moderate symptoms, with a dose of 1000mg orally and 16mg nasally showing a significant improvement in symptoms and faster time to a negative PCR test compared with both standard pharmaceutical treatment and no treatment5.  

The health benefits – and potential structure function claims – of lactoferrin extend beyond just immunity. A similar dose of just 200mg has been shown to increase antioxidant state by up to 18%2, it can play a role in eye health and has even been shown to lead to moister looking and softer feeling skin during winter months6.  

As an iron-binding protein, it’s no surprise that lactoferrin can improve iron status, with evidence in a population where iron levels are often a challenge – pregnant women. With iron supplements often causing gastrointestinal upset, lactoferrin was shown to lead to health total body iron and hemoglobin levels more effectively than iron sulfate supplementation, and without any of the side effects7.  

Lactoferrin’s benefits can also begin at the start of the gastrointestinal tract – in the mouth. A 20mg dose has been shown to improve elderly oral hygiene when consumed in a lozenge after meals8. This has been supported in other studies that have shown a similar 20mg lactoferrin dose in tablet form to reduce the level of volatile sulfur compounds (VSCs) in oral cavity air compared with placebo9. VSCs play an important role in the progression of periodontal disease. 

With many published papers on lactoferrin, there is a wide array of potential structure-function claims covering a number of health areas. To learn more about our lactoferrin ingredients, please contact us or see our Product Page