Lactoferrin

An iron-binding glycoprotein of the transferrin family, isolated from bovine milk or whey by membrane filtration and ion-exchange chromatography. Functional in innate immunity, iron metabolism, and gut barrier integrity.

Pale pink to light brown powder, with the colour intensity related to iron saturation. Water-soluble. Heat-sensitive; pasteurisation conditions degrade native function above approximately 70 °C, which makes processing temperature a primary specification.

We supply food-grade Lactoferrin from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. The material meets the major infant-formula specifications used in the Chinese, EU, and ASEAN markets.

Common market grades include 95 percent purity infant-formula grade (low-temperature processed, native iron-binding activity preserved), 90 percent food-supplement grade, and Apo-Lactoferrin (iron-stripped) for applications where free iron-binding capacity is the value driver.

Bulk and reduced-MOQ shipments. Batch-level COA covering protein content, iron-binding capacity, microbiology including absence of pathogens, and origin documentation traceable to milk source.

Lactoferrin was first identified independently by three research groups in 1960 (Groves; Johanson; Montreuil) in cow, human, and various mammalian milks. The molecule is now understood to be a major component of the innate immune system, present in milk, tears, saliva, and mucosal secretions.

Commercial production is by membrane filtration of whey or skim milk to capture the protein fraction, followed by cation-exchange chromatography to isolate Lactoferrin from other whey proteins. Spray drying under low-temperature conditions preserves native iron-binding activity.

Recognised as a permitted food ingredient by EFSA (novel food approval 2012), the U.S. FDA (GRAS notice GRN 423 in 2012, with further notices for specific applications), and the relevant authorities in China, Japan, and Australia. Approved for use in infant formula in China at defined inclusion levels.

The molecule binds iron with very high affinity in two distinct iron-binding lobes, which underpins both its bacteriostatic action (depriving pathogens of iron) and its safe-iron-delivery role in infant nutrition. Lactoferrin also exerts direct antimicrobial action through its N-terminal Lactoferricin peptide and immunomodulatory action on macrophages and natural-killer cells.

Heat stability is the principal manufacturing constraint. Native iron-binding activity is lost above approximately 70 °C; conventional HTST pasteurisation at 72 °C for 15 seconds preserves most of the activity, while UHT processing at 140 °C destroys it. Finished-product formulators select low-temperature delivery systems including cold-process beverages, sachets, and dry blends to protect native function.

• Infant formula fortification; the largest single application by volume globally
• Immune-support supplements; clinical literature supports antiviral and antibacterial roles
• Iron-supplementation products; non-haem iron carrier with good gastrointestinal tolerance
• Gut-health and probiotic-synergy formulations
• Sports nutrition products targeting recovery and infection resistance
• Oral-care products including toothpaste and lozenges for periodontal support
• Cosmetic and skin-care formulations for anti-inflammatory and anti-aging positioning
• Medical nutrition for inflammatory bowel conditions and chemotherapy support
• Veterinary nutrition for neonatal companion-animal feeding