Adding value to whey protein hydrolysates

WHEY protein remains a sought-after ingredient, offering high quality protein in a digestible form to an expanding list of health products.  Demand for enzymes continues to grow for sports nutrition beverages, infant formula, protein bars, and many others. However, the taste and texture of whey protein hydrolysates have to be improved before these can be used on these products. Enzymes help to mend the unwanted characteristics of whey protein hydrosylates.

Option offered by Biocatalysts include the Promod? 750MDP and Promod? 782MDP. When used in combination in high protein nutritional bars, for example, these enzymes will include protein fortification, maintenance of a soft texture, improvement of shelf life, enhanced absorption and digestibility, and a bland, non-bitter flavour profile.