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A Whey Protein Hydrolysate Without the Bitter Taste

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A Whey Protein Hydrolysate Without the Bitter Taste

A Whey Protein Hydrolysate Without the Bitter Taste
October 03
09:57 2019
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Arla Foods Ingredients’ newest product offers all the power of whey protein hydrolysate without the bitter taste. Whey protein hydrolysate is more readily absorbed than intact whey protein, giving the body quicker access to amino acids1 and potentially reducing muscle damage.2 Several studies have shown that athletes experience improved recovery after intense exercise when they consume whey protein hydrolysate.3

However, whey protein hydrolysates are known for a bitter taste not found in traditional whey protein isolates or concentrates. This unpalatability is a common challenge for sports nutrition brands during product development.

Arla Foods Ingredients’ new 100% whey protein hydrolysate Lacprodan® HYDRO.PowerPro overcomes this challenge. It is 50% less bitter than comparable products with a similar degree of hydrolysis (21-27%).4

Anne Louise Friis, Health & Performance Nutrition Manager at Arla Foods Ingredients, says: “The benefits of whey protein hydrolysate for post-exercise recovery make it ideal for sports nutrition applications. However, its unpleasant taste is a familiar challenge during product development. Lacprodan® HYDRO.PowerPro solves this problem, offering all the power of whey hydrolysates without the bitter taste. It paves the way for a new generation of protein products that act quickly but also taste great.”

Lacprodan® HYDRO.PowerPro is ideal for powder shakes and ready-to-drink protein beverages. Sourced from grass-fed cows* and made in Europe, it is fat-free, non-GMO, Halal and Kosher. On-pack benefits include high-in-protein, no added sugar, great taste, low bitterness, easy-to-dissolve and low viscosity.

1. Morifuji M, et al. J Agric food Chem. 2010, 58 (15): 8788-8797

2. Hansen M, et al. Int J Sport Nutr Exerc Metab. 2014,25(2):97-109

3. Brown MA, et al. Appl Physiol Nutr Metab. 2017:apnm-2017-0412

4. Based on blinded sensory evaluations

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