Immunoglobulins are natural antibodies that provide passive immunity, i.e. boost immunity against a wide range of bacterial and viral infections and even allergens. Immunoglobulin G (IgG) constitutes about 80 to 90 percent of immunoglobulins in bovine milk. However, high heat treatment causes a significant loss in its bioactivity and immunity boosting property due to its denaturation. Recently a novel technology has been developed to protect immunoglobulin G (IgG) against heat, thereby enabling retention of about 65 to >90 percent of its bioactivity in dairy and related products after heat processing.
The patented technology just involves use of unique powder bioactive formulations having bioactive IgG. These are reconstituted in water for the manufacture of bioactive “Ready to drink” (RTD) long life (UHT) beverages and “Ready to eat” (RTE) products on a commercial scale. These can be tailored to meet specific consumer requirements and can also be used in conjunction with other naturally occurring bioactive ingredients to get additional health benefits. The long-life beverages do not have added preservatives, have a shelf life of 3 to 9 months under ambient conditions. The bioactive products can be made with different flavours and enjoyed by both adults and children.
The technology uses low cost conventional heat processing which can be used by manufactures of dairy products and beverage / juice manufacturers, including small scale manufacturers.
The inventor of this technology would like to collaborate with manufacturers of dairy products / beverages / juices/ nutritional supplements and license the technology for the manufacture of immunity boosting products.
IgG is a heat labile protein. After heating at a temperature of 85 to 93 0C / 15 sec, it retains <10 to about 15% of its original bioactivity in reconstituted powder. A novel technology has been developed that protects IgG against heat and enables retention of about 65 to >90 per cent of its original bioactivity in dairy and related products after heating under similar conditions. The technology uses unique powder formulations and simple processing steps. It offers advantages of ease of handling, uniformity of composition, thus avoiding difficulties in handling day to day variation which is encountered in handling liquid materials. Moreover, powder can be transported over long distances and used for making bioactive products at the point of manufacture. The manufacture of RTD long life beverages and RTE products on a commercial scale involves reconstitution of powder in water, hydration, acidification and heating at relatively low temperatures (<100 0C). For RTE products like ice cream, instant desserts acidification / heating is not required. Conventional thermal processing which is low in capital cost and equipment is used which is much more economical than other non-thermal technologies.
The commercial products currently available in the form of powder or tablets as nutritional supplements that contain IgG can only be used for domestic consumption after reconstitution in water. The bioactive RTD and RTE products are convenient to use, have a much greater consumer appeal and can be made with different flavours. Moreover, RTD long life beverages have a shelf life of 3 to 9 months under ambient conditions.
The technology can be used in the following areas: