Egg white protein in easily digestible form
Egg whites contain high-quality proteins with important nutritional and functional properties. Egg white proteins are relatively easy to digest and are efficiently absorbed into the body, which makes them useful for processing food products such as nutritional bars, powdered mixes and medical care products.
In response to this, enzyme manufacturer and consultant Biocatalysts has developed Flavorpro 786MDP. The product has been designed to efficiently hydrolyse egg white proteins to produce a bland, non-bitter tasting egg white hydrolysate.
Biocatalysts says the single-step enzymatic treatment using Flavorpro 786MDP results in the reduction of the size of the egg white proteins, enabling them to be more efficiently digested and absorbed into the body. This is very useful for protein fortification of food products for a wide range of nutritional applications.
