Everything you Need to Know about Hydrolyzed Animal Protein

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Hydrolyzed Animal Protein is a beef protein that has been hydrolyzed or broken down into its component amino acids. It appears as a white to light yellow free flowing powder. It is produced by boiling in a strong acid or strong base or using an enzyme such as the pancreatic protease enzyme to stimulate the naturally occurring hydrolytic process. It is used in baby formula for babies with lactose intolerance.

Who makes Hydrolyzed Animal Protein

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This protein is manufactured by a company called FoodChem International Corporation. Foodchem International Corporation is an international manufacturer and supplier of food ingredients and additives used in the Food, Beverage and Nutrition industry. This company focuses on producing a comprehensive range of preservatives, antioxidants, emulsifiers, phosphates, flavorings, sweeteners, amino acids, plant extracts, and more. Key offerings include Acesulfame-K, Guar Gum, Neotame, and so on.

Does Hydrolyzed Animal Protein Change the Taste of White Pan Bread?

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The saltiness enhancer effect of hydrolyzed animal protein (HAP) and the quality characteristics of white pan bread were evaluated through physicochemical and sensory analyses. HAP was efficiently hydrolyzed using commercial enzymes under high pressurization and confirmed by molecular weight distribution and amino acid composition analysis. Most HAP molecules comprised low molecular weight peptides, or free amino acids. Amino acid composition analysis of HAP also detected highly increased glutamic acid concentration. Compared with the control, the fermentation rates of doughs and loaf volumes of breads were maintained over 89.27% and 100%, respectively, with an exception of samples containing 11.70 HAP. In sensory testing, HAP concentration increases led to concomitant saltiness increases. 

Use of Hydrolyzed Animal Protein

Consumers increasingly understand that their food choices may have consequences for their health, and the group of functional foods can offer interesting opportunities in this respect. Improving health through food is not a new idea. 

In recent years, food scientists have explored the field of angiotensin I‐converting enzyme (ACE) inhibitors from various food sources and food production side streams. Angiotensin I‐converting enzyme is central to the development of hypertension, which is a significant contributor to cardiovascular diseases and an increasing problem worldwide.

In the past decade, studies have shown examples of peptides derived from meat that demonstrate antihypertensive activity. This opens up for the possibility of both producing designed meat products with health‐promoting properties and increasing the value of, for example, by‐products and other low‐value meat cuts.

When producing healthy foods, it is equally important that the eating quality is high, as otherwise people would most probably avoid these products despite their beneficial health effects. This might be a challenge with respect to hydrolysates in general, since the hydrolysates may result in chemical and/or bitter flavor characteristics.

This is everything you need to know about Hydrolyzed animal protein. It is suggested to consume this protein only after consulting your doctor. It should be taken in limited doses only.

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