Search Results for: hydrolyzed whey proteins

Raw material: Optipep 90 DH 4^®

The hydrolyzed whey proteins are whey proteins, that is the liquid or "aqueous" part of the milk, if you prefer, subjected to a process called enzymatic hydrolysis. This process gives the hydrolyzed whey proteins their main characteristic, namely that of having very short amino acid chains, indeed, the shortest ever, thus making the hydrolyzed whey proteins the most rapidly assimilated proteins. The other typical characteristics of these proteins are the very high biological value, the very low percentage of fats and sugars, and the great effectiveness in inducing protein synthesis. When we hear the term hydrolyzed proteins, whatever type of protein it is, it means that the amino acid chains of those proteins have been shortened by the process of enzymatic hydrolysis. During this process, to shorten the chains that form proteins, many bonds are broken that hold the amino acids together, this could bring out that slightly bitter aftertaste, (typical of amino acids), but it only indicates a high product quality. The enzymatic hydrolysis takes place at low temperatures, with neutral PH, requires time, and allows to obtain an extremely technical and effective product, that is the hydrolyzed whey proteins. Hydrolyzed whey proteins, given their set of characteristics, represent a valid alternative for all lovers of whey isolates, who are looking for a technical and effective product.