Maintaining the body's protein requirements is crucial for a healthy body capable of performing daily activities. When dealing with illness or disease, meeting the body's protein requirements can support the recovery process1.
Whey proteins have long been recognized as an excellent protein source due to their high quality2. This quality is attributed to the easy digestibility of whey proteins and their superior content of essential amino acids, including branched-chain amino acids (BCAA), with leucine (LEU) being particularly important for muscle regulation3. Ongoing research aims to determine the optimal dosage, source, and timing of protein intake to enhance and preserve muscle size and strength in older individuals. Arla Foods Ingredients actively participates in various clinical trials that investigate the impact of whey protein on muscle mass among elderly individuals, including both those who are healthy and those affected by injury or illness.
We are committed to advancing research on the use of whey protein supplementation to enhance muscle mass and function in both healthy adults and individuals with advanced chronic conditions such as metabolic syndrome and type 2 diabetes. Through partnerships with universities and research organizations, we conduct studies to investigate and document the various health advantages provided by our whey protein ingredients. Our ultimate goal is to continuously enhance the quality of our ingredients for the benefit of consumers, based on the findings of these collaborative research efforts.
Our product range for whey protein concentrates
|
|
Lacprodan® SP-7017 |
Lacprodan® DI-8090 |
Lacprodan® DI-8090 Ins |
Lacprodan® DI-8790 |
Lacprodan® DI-8702 |
|
Key benefits |
√ UHT stability |
√ Good microbiological quality |
√ High nutritional value |
√ High UHT stability |
√ Good UHT stability |
|
Possible |
√ Milky ONS |
√ Milky ONS |
√ Powder for milky ONS |
√ Milky ONS |
√ Tube feed |
|
Lactose content |
1% |
6.3% |
6.3% |
1.4% |
0.1% |
Our product range for whey protein isolates
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|
Lacprodan® DI-9212 |
Lacprodan® DI-9213 |
Lacprodan® DI-9224 |
Lacprodan® DI-9224 Ins |
Lacprodan® ISO.Water |
|
Key benefits |
√ Great UHT stability |
√ Refreshing taste |
√ Great microbiological quality |
√ Instant mixing WPI |
√ Tastes like water |
|
Possible |
√ Clear / juice-style ONS |
√ Clear / juice-style ONS |
√ Milky ONS |
√ Powder for milky ONS |
√ Clear / juice-style ONS |
|
Lactose content |
0.1% |
0.1% |
0.1% |
0.1% |
0.1% |
References:
1. Yeung SE, Hilkewich L, Gillis C, Heine JA & Fenton TR. (2017). Protein intakes are associated with reduced length of stay: a comparison between Enhanced Recovery After Surgery (ERAS) and conventional care after electivecolorectal surgery. The American Journal of Clinical Nutrition 106, 44-51.
2. Mathai JK, Liu Y & Stein HH. (2017). Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). British Journal of Nutrition 117, 490-499.
3. Katsanos CS, Kobayashi H, Sheffield-Moore M, Aarsland A & Wolfe RR. (2006). A high proportion of leucine is required for optimal stimulation of the rate of muscle protein synthesis by essential amino acids in the elderly. In Am J Physiol Endocrinol Metab, 2006/03/02 edn, pp. E381-387. Department of Surgery, University of Texas Medical Branch, Galveston, Texas 77550, USA. cskatsan@utmb.edu.
