Unlocking the Functional Power of Beta-Lactoglobulin
Food and beverage formulators are constantly balancing clarity, mouthfeel, protein concentration, and sustainability; and conventional protein sources rarely deliver on all of these at once. That balance looks different depending on what you're building: a clear ready-to-drink (RTD) beverage needs high solubility and low viscosity, a concentrated shot demands high protein loading, while structured and aerated foods depend on properties like emulsification, gelation, water binding, or foaming. The challenge is finding a single protein that can deliver on all of these different demands.
Produced through precision fermentation, Vivitein™ BLG combines a broad set of functional and nutritional properties within a high purity protein. With ~95% solubility under tested conditions, and clarity maintained across a broad pH range, it gives formulators greater flexibility to develop clear, protein-rich products without excessive viscosity or sedimentation.
This whitepaper reveals its molecular structure, functional data, and behavior under different processing conditions to understand where those capabilities come from and what product innovations can be unlocked.
In this whitepaper, you'll find:
- What happens to BLG when pH, heat, and protein concentration change
- Why clarity and low viscosity can coexist at meaningful protein levels
- The molecular characteristics behind Vivitein™ BLG's functional range
- How emulsification, gelation, foaming, and water binding open different formulation routes
- What the comparison with WPI and soy protein isolate reveals
