Imagindairy Redefining Dairy Alternatives with Modified Beta-Lactoglobulin
ALTERNATIVE PROTEINSDAIRY & ALTERNATIVES
This is an AI generated illustration and does not represent actual product or service.
Plant-based dairy alternatives have seen a surge in popularity over the past decade—but there's a catch. Despite their rising appeal among consumers for environmental and health reasons, these products still struggle to match the creamy texture, foaming ability, and nutritional profile of traditional dairy. This gap has often led to limited commercial success and consumer dissatisfaction.
A recent patent application aims to tackle these challenges head-on through a novel approach: Modified Recombinant Beta-Lactoglobulin (mrBLG).
What Is Beta-Lactoglobulin, and Why Modify It?
Beta-lactoglobulin (BLG) is a key whey protein found in cow and sheep milk. It plays a major role in dairy’s desirable properties, such as emulsification and foaming. Traditional plant-based alternatives typically lack such proteins, resulting in products that fall short in taste, texture, and mouthfeel.
To bridge this gap, scientists have developed recombinant BLG (rBLG)—a lab-produced version of the natural protein, using microbial hosts like yeast or fungi. The next step? Modifying this rBLG further to create mrBLG, a protein that not only mimics but in many ways outperforms its natural counterpart in key functional areas.
The Innovator: Imagindairy
This breakthrough in dairy protein technology comes from Imagindairy, an Israeli food-tech startup founded in 2020. The company specializes in producing animal-free dairy proteins through precision fermentation, utilizing genetically engineered microorganisms to produce proteins identical to those found in cow's milk.
Imagindairy's approach combines advanced computational biology and molecular biology technologies, enabling mass-scale production of dairy proteins at costs comparable to traditional dairy. The company employs the microbe Aspergillus oryzae, commonly used in traditional fermentation processes, to produce its beta-lactoglobulin.
The Magic Behind mrBLG: A Functional Leap
The mrBLG developed through chemical or physical modifications exhibits dramatically improved sensory and functional properties, making it an ideal base for next-gen dairy alternatives.
Key Benefits:
Enhanced Emulsification
Unlike conventional rBLG, deamidated mrBLG allows for the creation of stable milk beverages without added emulsifiers or stabilizers. After 24 hours, these drinks showed no phase separation—a major leap for clean-label product formulation.Curdling Resistance at Low pH
Modified rBLG does not coagulate in acidic environments (like coffee), unlike untreated rBLG. This opens doors for formulating barista-style creamers and beverages without the need for acidity regulators.Superior Foaming for Baristas
Whipping tests showed that mrBLG significantly enhances foaming capacity, which is critical for creating frothy lattes and cappuccinos. Again, this is achieved without any chemical additives.Creamier Yogurt Textures
Sensory panels scored yogurts made with deamidated mrBLG significantly higher in creaminess. Unlike the gel-like texture of standard formulations, these yogurts were smooth and palatable—closer to traditional dairy.Spray-Drying Stability
Even after spray-drying, yogurts reconstituted from mrBLG powders retained their creaminess—especially when sugars were used as excipients. This finding highlights mrBLG’s potential for long shelf-life and convenience formats.
How Is mrBLG Made?
The production of mrBLG begins with rBLG, which is expressed through various microbial systems like Aspergillus oryzae. The protein is then chemically or enzymatically modified. One common technique involves deamidation, where specific glutamine residues in the protein are converted to glutamic acid. This seemingly small tweak has a massive impact on the protein’s structure and functionality.
The result is a random peptide mixture (RPM) that includes monomers and multimers bound through hydrogen bonds or disulfide linkages. While complex, this mixture is well-characterized through tools like SEC-HPLC and shows distinct markers associated with creamier textures and improved product performance.
Implications for the Future of Dairy Alternatives
The use of modified recombinant proteins like mrBLG could mark a turning point for the dairy alternatives sector. By overcoming texture and stability issues without relying on synthetic additives, this innovation aligns well with clean-label trends and evolving consumer demands.
Moreover, the modularity of recombinant technology allows for scalable, animal-free production, making it attractive for companies looking to reduce environmental impact without compromising product qualit
