Vegetable proteins like soy, wheat and corn gluten, rice, pea and peanuts as well as the dairy proteins whey and casein are key ingredients in fortified protein products.
Enzymatic hydrolysis is the answer
Above mentioned products are normally difficult to absorb, but enzymatic hydrolysis helps obtain the ideal properties from raw materials and adapt them to the requirements of the final product.
Improved protein solubility
An enzymatic hydrolysis reduces bitterness, improves protein solubility and facilitates production of protein enhanced nutritional drinks.