DESCRIPTION

Beta-Lactoglobulin occurs as an amorphous powder or as crystals, with color ranging from white to slightly yellow. It is derived from bovine milk whey. Beta-Lactoglobulin is produced by specific membrane filtration steps employed to reduce or remove nonprotein constituents (water, lactose, and minerals) as well as crystallization employed to separate Beta-Lactoglobulin from other whey protein constituents. Manufacturing processes are carried out maintaining a pH between 2.5 and 9.0. The two major genetic variants in Beta-Lactoglobulin are the isoforms A and B. Beta-Lactoglobulin produced by methods of recombinant protein expression is not the subject of this standard.