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Isolated Milk Phospholipids and MFGM

Agriculture
Food Science
College
College of Food, Agricultural, and Environmental Sciences (CFAES)
Researchers
Jimenez-Flores, Rafael
Ortega-Anaya, Joana
Licensing Manager
Flammang, Ann Marie
614-292-9839
flammang.2@osu.edu

T2019-219 Process for isolating and producing a high milk phospholipid ingredient from a by-product of the dairy industry, also commonly known as Milk Fat Globule Membrane (MFGM).

The Need

Milk phospholipds are in demand in the food industry because they promote good gut health and cognitive development in adults and infants. Currently, phospholipids can be extracted from a high fat fraction of milk sweet whey. Unlike the sweet whey from natural cheese manufacturing, the acid whey from cottage cheese and other dairy product manufacturing is a product with high acid and mineral content. It currently represents a challenge for many dairy companies because it is not practical for production of whey protein ingredients. There is a need for a process that can utilize the acid whey byproduct and other milk products and make desirable ingredients rich in milk phospholipids (or MFGM).

The Technology

A team of Ohio State researchers, led by Rafael Jimenez-Flores have come up with a way isolate phospholipids from any milk product. This novel process allows manufactures to utilize milk byproducts that are not deemed for human consumption. The result is a byproduct that can be sold in the food industry to keep up with the growing need of consumers.

Commercial Applications

  • Food products in retail
  • Health products at nutrition retails stores (GNC)

Benefits/Advantages

  • Promotion of cognitive development
  • Promotion of gut health
  • Conversion of byproducts for human consumption

Research Interests

The Ohio State University laboratory that developed this technology has expertise in dairy ingredients and components of milk or derivatives. They have special interest in biologically active components of milk, activity of lactic acid bacteria and their interaction with dairy components, milk and lactic acid bacteria and their influence on the microbiome, and is open for collaboration for further products, basic research and investigational routes.