Production of novel beta-lactoglobulin preparations and related methods, uses, and food products

Abstract

Herein is described an edible beta-lactoglobulin (BLG) composition comprising at most 6% w / w water, at least 75% total protein relative to total solids, and at least 90% BLG relative to total protein, wherein said edible BLG composition is a dry powder, and furthermore comprises one or more of the following features: a bulk density of at least 0.50 g / mL, at most 80 mg phosphorus per 100 g protein, a degree of protein denaturation of at most 2%, and the BLG of the edible BLG composition has a degree of lactosylation of at most 0.2. Food products comprising the edible BLG composition are also described.