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February 13, 2014
FITCHBURG, Wis.Glanbia Nutritionals Ireland has been granted a U.S. patent for its acidified whey proteins with desirable organoleptic and functional characteristics.
The patent (United States Patent No. 8,637,102; Acidified whey protein compositions and methods for making them") relates to the company's acidified whey proteins with improved flavor, odor, tartness and sweetness compared to conventionally processed acidified whey protein, while maintaining a required amount of whey protein.
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," said Eric Bastian, Ph.D., vice president, R&D, Glanbia Nutritionals. 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."
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