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Ingredient Optimized™ Technology Can Improve Whey Protein Surface Area by 25%, Study Finds
Findings can have major implications for other functional traits, such as solubility, mixability and taste.
By: Plasma Nutrition
"With this research we continue to expand the solid scientific foundation for our technology and to demonstrate its potential for nutritional supplements and other food and beverage applications,"
Changing the structure of proteins on a commercial scale has proven challenging so far. Current processing methods, like hydrolysis or enzymatic approaches tend to have a negative impact on proteins taste, solubility, or dispersion, making them less appealing to consumers. On the other hand, a novel technology that delivers ideal protein efficacy without altering protein's functional properties could be used in significant volumes, with important implications for the nutritional and dietary supplements industry.
"Protein is a critical part of all nutritional supplement categories, from weight management to clinical nutrition to medical foods, so it's surprising how little truly novel research and development is being done to improve it," says Plasma Nutrition's co-founder Stephen Motosko. "This successful study helps demonstrate why Ingredient Optimized protein is the only technology approach that addresses whey protein at its source."
The potential of these findings could also be beneficial for the rest of the food industry. While there is a large body of research on surface expansion approaches on inorganic materials, applications on organic compounds were not explored as extensively. Therefore, this study opens up the possibility to duplicate these results across substances such as salt or sugar, and achieve the desired taste with a reduced use of the ingredient.
About Plasma Nutrition
Plasma Nutrition (https://www.becomeio.com/
For more information please visit https://www.becomeio.com or contact Chris Flynn-Rozanski.