Enzymatic protein hydrolysates

Key features

• 100% Natural proteins

• Hypoallergenic

• High biological value and bio-availability

• Large quantities of indispensable amino acids

• Abundant peptides and crucial macro elements

• Low-fat content

• Enhancement of consumer properties (taste, flavour, structure, etc.) and biological value of final products

• Chicken, turkey, meat proteins

• Collagen

• Soy

• Milk & whey products

• Fish

• Peas

• Gluten

• Liver

• Keratin

Our biotechnologies and processing lines for the production of enzymatic protein hydrolysates are multi-purpose and allow a manufacturer to produce a wide range of hydrolysates with desired properties from various types of raw materials::

The process of protein hydrolysis is conducted in smooth conditions: temperature 45-55 °С and pH 7-8

1. Amino acids are preserved

2. Racemization of amino acids does not occur

3. The hydrolysis process is flexible and allows a manufacturer to get hydrolysates with different functional and biological properties

4. Low power consumption

5. High ecological safety

6. An additional clearing of hydrolysates from salts and other additive agents is not required

The key advantages of enzymatic protein hydrolysis over other types of hydrolysis

Physicochemical properties:

• DM ≥ 96%

• Protein ≥ 85%

• Fat ≤ 5%

• Ash ≤ 7%

Applications

• Meat & poultry processing

• Food products

• Pet feed & treats

• Farming feed additives, premixes

• Beverages

• Cosmetics

• Pharmaceuticals

• Biodegradable materials

• Microbiology

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