The ingredient is the first product to launch under the new joint venture with cheese manufacturer Trega Foods, formed earlier this year. The isolates are produced using a proprietary 'chilling' or low temperature microfiltration process and dried by indirect heat. This process protects the protein, and means that the isolates contain bioactive protein fractions including immunoglobulin, lactoferrin and glycomacropeptides (GMP).
"Iso-Chill has up to 3 per cent denatured proteins, around 10 per cent less than ion-exchange whey protein isolates and typically less than other microfiltration whey protein isolates," said Jody Baxter, marketing manager of the Dairy Ingredients division at Proliant.
They also contain up to 12 times more native GMP, added Baxter.
Iso-Chill Whey Protein Isolate and Iso-Chill Instantized Whey Protein Isolate will be aimed at the booming nutraceutical drinks market and for use in high-protein sports drinks, energy bars and dry-mix drinks.
"We already have expertise in drinks and bars and we wanted to enhance our formulation capabilities," explained Baxter.
The Iso-Chill products are said to have clean band flavor, high solubility and good acid and heat stable properties. Initially launched as Proliant 9000 and 9010 earlier this year, the re-named ingredients will also be available in Europe and Asia-Pacific over the coming months.
Ames, Iowa-based Proliant also markets the immunoglobulin concentrate ImmunoLin under its health division. The venture with Trega is likely to produce further nutritional ingredients.