R&D Background
Inspiration:
Whey is rich in protein and a small amount of fat, lactose, vitamins and minerals. It is a raw food material with high value and widespread application.
At present, whey is mainly processed into whey powder or whey protein concentrated powder. However, about 40% of whey has not been used, and its development prospect is immeasurable.
Many experts and scholars at home and abroad are now studying how to make reasonable use of whey to make fermented wines and beverages.
Relying on the superior platform of the SYNBIO's strain bank in Taiwan, China General Company (more than 2,000 native strains),
the institute of strains uses the SYNTEK ® thorough strain optimization process technology system to specially develop a lactobacillus starter with whey as fermentation substrate.
It makes use of mature lactobacillus fermentation technology of Nanjing SYNBIO to select high-quality whey protein raw materials for fermentation, clarification, retain small molecular peptides, amino acids and other probiotic factors, and promote human absorption.
It solves the problem of product heat sensitivity through removing macromolecular protein so as to increase product health demands and added value.