LYOpharm

ProLYotin

Food Supplement Powder

Our goal was the development of a purification technology aimed at not altering the bioavailability of the amino acids naturally present in the composition of the natural whey. The possible alteration of milk proteins appears to be due to consecutive heat treatments and the change in pH associated with the transformation processes used in the dairy industry. We have therefore developed a purification and concentration technology that we can define as "sweet", through an industrial process based on chromatography and membrane filtration (ceramic membranes). At no stage of the purification process are our proteins denatured by pasteurization (by time and / or temperature). Our proteins in solution are sterilized through 0.2μ membrane filtration. The Biological Value of ProLYOtin ^® whey proteins is positioned between 120 and 130 (reference VB of the egg = 100).

Industrial applications

Soluble whey proteins are particularly rich in assimilable amino acids. However, milk proteins have a particular taste and smell. To integrate them into our food and beverages, we have developed an exclusive technology capable of completely solving this problem, making ProLYOtin ^® a very pure product ideal for use in the nutritional field, both clinical and dietary.