PROTEIN-BASED INGREDIENTS

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PROTEIN-BASED INGREDIENTS

Dairy Based Protein

Whey Protein Isolate

can be virtually lactose free, carbohydrate free, fat free and cholesterol free

contains the highest amount of protein

the further process of whey protein

Whey Protein Concentrate

lower end contain about 30% protein, higher end contain about 80% protein

percentage of WPC depends on how concentrated it is

low in fats & carbohydrates

derived from milk

Milk Protein Isolate

has very high amino acid composition which makes it is ideal for use in protein bars & meal replacement powders

contain casein & whey proteins in their original proportion found in the milk, without combining separately produced casein (caseinate) & whey protein

contains 90% or more protein by weight

obtained by the partial removal of sufficient non-protein constituents (lactose & minerals) from skim milk

Milk Protein Concentrate

ideal for a large range of applications, cheese products, cultured products, dairy-based beverages. weight management products

typically made from skim milk resulting in fat levels of less than 3%

contains micellar casein, whey protein and bioactive proteins in the same ratio found in milk

any type of concentrated milk product that contains 40-90% milk protein

Caseinate

a good source of proteins, foam stabilizers or an ingredient in milk or cream subtitutes

used as an emulsifier or humectants in meat products

used more often than casein since it is more soluble than casein

usually sodium or calcium casienate

Casein

used as a protein supplement

a milk protein that's produced by mammals: human breast milk consists of 40% casein & 60% whey, cow's milk protein is 80% casein and 20% whey

a white-coloured solid with no taste

a complete protein that contains all the essential amino acid required by the body

Plant Based Proteins

Wheat Protein Isolate

low calorie

not made from dairy products

a suitable alternative to another popular protein supplement, whey

dietary supplement that is rich in protein and low in carbohydrates & fats

Vital Wheat Gluten

made from wheat flour that has been hydrated to activate the gluten and the processed to remove everything except gluten

super-powered flour that is all gluten and very little starcg

Soy Protein Isolate

snacks, meal replacements, breakfast cereals, energy & protein bars, baked goods, ice cream

used in food industry for nutritional, sensorial & functional reasons, water & fat absorption and adhesive

made from defatted soy meal by removing most of the fats & carbohydrates, yielding a product with 90% protein

Soy Protein Concentrate

in meat and poultry products, to increase water & fat retention and to improve nutritional values

baked foods, breakfast cereals and in some meat products

widely used as functional or nutritional ingredient in a wide variety of food products

retains mist of the fiber of the original soybeans

made by removing a portion of the carbohydrates (sugars) from dehulled and defatted soybeans

Soy Grits

high in fiber & protein, low-carb alternative to yellow & white (hominy) corn grits

the toasting brigs out their pleasant, nutty flavor

coarse ground of cleaned, toasted defatted whole soybeans

Soy Flours

rich in vitamins, minerals, isoflavones & lecithin

two kinds of soy flour

defatted soy flour

the oils are removed during processing

natural or full-fat soy flour

contains the natural oil that are found in the soybean

made by grinding roasted soybeans into a powder

Pulse Flours

have higher level of micronutrients

low fat

gluten free

made by grinding or milling whole pulses into flour, and nothing is removed during the milling process

canned or dry beans, chickpeas, lentils, lupin beans and multiple varieties of peas

made from pulses, which are the edible seeds of legumes

Pea Proteins

high-quality protein & great source of iron

used to increase the protein content of smoothies & shakes

a supplement made by extracting protein from yellow peas

Ancient Grains Flour

also used to make fermented & unfermented flat breads & pastas

ancient grains can be ground into flour for making leavened & unleavened breads

ancient grain types include: amaranth, barley, buckwheat, chia, einkorn, emmer, farro, fonio, freekeh, Job's Tears, khorasan or kamut, millet, quinoa, sorghum, spelt, teff, wild rice

have reputation as a healthy alternative to conventional, processed grains

ancient grains are plants cultivated since antiquity that have remained unchanged over time

Animal Based Proteins

Gelatin

can be used for weight loss & for treating osteoarthritis, rheumatoid arthritis and brittle bones

useful for thickening, emulsifying, binding & adhesive properties

used to make gelatinous desserts, gummy candies, yogurt & marshmallows

add to certain meats to prevent them from drying out & give them an attractive glaze