Bovine colostrum is defined as the milk secreted by dairy cows during the first 72 hours postpartum. It contains over 200 bioactive components with demonstrated functional properties. The concentrations of key nutrients in bovine colostrum are significantly higher than those in mature milk: total protein content is approximately 5 times greater, total immunoglobulin content is around 100 times higher, lactoferrin content is about 7 times greater, and native calcium content is roughly 3 times higher.

Major Bio-active Components

Principal Efficacy

Bovine colostrum is widely used across multiple sectors, including conventional food products, dietary supplements, nutraceuticals, and pet nutrition. To date, more than 6,000 scientific studies conducted worldwide have demonstrated the potential benefits of bovine colostrum in supporting immune function, intestinal health, bone health, skin health, among others. Ongoing research continues to investigate its broader applications in human and animal health.

Bovine colostrum immunoglobulin

Bovine Colostrum-derived Hydrolyzed Protein Polypeptides

End-to-end service

Product PlanningFormulation designMass production

Coverage of Dosage Forms

High Immunoglobulin Content and Biological Activity

Kangping specializes in the production of high-end products, including those with an IgG content of 40% and higher. Elevated IgG content enhances local concentration within the intestinal tract, enabling more efficient binding to foreign antigens on the intestinal mucosal surface which serves an immune substitution function. In addition, research demonstrates that higher IgG concentrations improve absorption efficiency within the intestinal tract. 

Advanced processing technologies such as membrane sterilization, membrane concentration, and vacuum freeze-drying have been adopted throughout the production process. These methods effectively prevent the thermal denaturation and subsequent inactivation of heat-sensitive nutrients, thereby maximally preserving the structural integrity and biological activity of key bioactive components such as immunoglobulins, ensuring the stability of its efficacy in terminal products.

Bovine Colostrum-Derived Hydrolyzed Protein Polypeptides

Kangping Bioengineering is the only domestic enterprise holding a production license for bovine colostrum-derived hydrolyzed protein polypeptides. The patented technology (Patent No. ZL201310279512.1) utilizes bioactive enzymes to hydrolyze immunoglobulins with molecular weights above 100,000 daltons into low-molecular-weight peptides of below 2,000 daltons. These peptides exhibit high digestibility and bioavailability, facilitating rapid absorption and entry into systemic circulation, exerting their biological effects.

Compared to conventional bovine colostrum powder, bovine colostrum-derived hydrolyzed protein polypeptides offer significant advantages, including improved solubility, reduced allergenicity, and enhanced digestibility and bioavailability. The product is suitable for use in partially hydrolyzed infant formula, hypoallergenic formula, etc.

Improvement of Solubility

Bovine colostrum is characterized by a high protein content, typically ranging from 60% to 70%. As an organic macromolecule, proteins exhibit limited solubility and dispersibility in aqueous systems. Upon hydrolysis, the solubility of the resulting protein hydrolysates increases with rising temperature and decreasing pH. Notably, solubility remains as high as 91.4% even at the isoelectric point and reaches 100% within the temperature range of 20–60 °C. Therefore, protein hydrolysates demonstrate excellent water solubility and maintain stability across a broad pH and temperature range.

Reduction of Allergenicity

Lactoglobulin is the predominant protein component in whey protein, accounting for over 60% of its total protein content. Among these, β-lactoglobulin has been identified as a potential allergen capable of triggering allergic reactions in both infants and adults, representing a common limitation of bovine colostrum-based products. Through the process of protein hydrolysis, our product breaks down intact protein molecules into smaller peptide chains, effectively reducing major allergen and thereby decreasing the overall allergenicity of the final product.

Enhancement of Digestibility and Bioavailability

Proteins are primarily absorbed by the human body in the form of small peptides, which demonstrate approximately 26% higher absorption and utilization efficiency compared to free amino acids. Absorbed peptides can be directly utilized for physiological functions without requiring further metabolic transformation, whereas absorbed free amino acids must first undergo hepatic re-synthesis into peptides before they become biologically available. Through in vitro hydrolysis, the bioavailability of proteins is significantly enhanced. Furthermore, certain components that were originally poorly absorbed have become more readily absorbable.