Arla offers solution to bitter taste of whey protein hydrolysate
This content item was originally published on www.nutraingredients-usa.com, a William Reed online publication.
Arla serves global markets within early life nutrition, medical nutrition, sport nutrition, health foods and more. With so many companies opting for plant-based proteins, NutraIngredients-USA decided to ask them ‘why whey?’
“The superior nutritional profile,” answered Troels Laursen, Director, Health & performance nutrition at Arla.
Whey protein hydrolysate is more readily absorbed than intact whey protein, giving the body quicker access to amino acids and potentially reducing muscle damage. Several studies have shown that athletes experience improved recovery after intense exercise when they consume whey protein hydrolysate, according to Arla.
The taste factor
Whey protein hydrolysates are also known for a distinct bitter taste not found in traditional whey protein isolates or concentrates. This unpalatability is a common challenge for sports nutrition brands during product development.
It’s taken many years, but Laursen told NutraIngredients-USA that Arla has found a solution to the bitter taste.
Arla has a solution
“You have something that is very tasty, functionally very good, a very clear, stable drink, with a long shelf life, very strong nutritional profile, no sugar, no fat, you just have water and whey protein. And you have an excellent taste. So you have something that tastes exactly like flavored water.”
Arla showcased their 100% whey protein hydrolysate at SupplySide West. Laursen said that Lacprodan HYDRO.PowerPro is more readily absorbed than intact whey protein. The product is 50% less bitter than comparable products with a similar degree of hydrolysis (21-27%). It’s designed for use in powder shakes and other ready-to-drink protein beverages.
Arla Foods Ingredients is a global leader in value-added whey solutions. They discover and deliver ingredients derived from whey, supporting the food industry with the development and efficient processing of more natural, functional and nutritious foods.
