Protein hydrolysates ingredients

Whey hydrolysis and dairy waste processing for production of food ingredients [116] production of glucose, galactose, substrates for alcohol and ascorbic acid production [64] Solubilization of fish, meat, and leather remains, production of protein hydrolysates [64,65]... 

Other Milk-clotting agent, dough ingredient, protein hydrolysates... 

Gluadin AGP Partial wheat protein hydrolysate (Hydrolysed Wheat Protein and Hydrolysed Wheat Gluten) min. 94 Active ingredient, care and protective additive. Emulsions and surfactant preparations... 

Gluadin Almond Partial protein hydrolysate from almond (Hydrolysed Sweet Almond Protein) ca 20 Active ingredient, additive. Emulsions and surfactant preparations, additive for alcoholic/ aqueous preparations... 

Gluadin W 20 and Gluadin W 40 Wheat protein hydrolysate and hydrolysed wheat gluten min. 20 min. 40 Care additive, active ingredient. Surfactant preparations, hair care products and emulsions... 

Safety considerations for products containing polymers are often related to the components of the products rather than the polymers, which are usually relatively safe ingredients. Protein polymers should be tested for sensitization however, such problems are not frequent for the types of protein hydrolysates used in hair care. Pure synthetic polymers (with no monomer contaminant) are generally mild ingredients of relatively low toxicity, one example being polyvinyl pyrrolidone originally used as a blood plasma extender in medicine. 

With the introduction of commercial fungal proteolytic enzyme complexes, it is possible to produce protein hydrolysates with fewer undesired by-products, resulting in new opportunities and new products for savory ingredient manufacturers. Food ingredients like savory flavors and enhancers are important in the manufacture of soups, sauces, ready-to-eat meals, and snacks [99]. 

Immunological direct contact reaction may be caused by type-I allergies to latex protein, hydrolysed animal proteins (ingredients of the styling products) and persulphates in blonding products. Type-I allergies to latex and persulphates may cause reactions not only on the skin, but also on the conjunctivae and the respiratory tract. 

The most critical quantitative aspect of protein hydrolysis (whether chemical or biological) is the extent of the cleavage, which determines the size of the resulting peptides. The average length and size distribution of protein hydrolysates will also affect the cosmetic behavior of these ingredients. The extent of cleavage is the most important parameter in protein hydrolysis and should be adequately measured and controlled to obtained pep-... 

Proteolytic enzymes have potential for use in similar applications in the meat industry. Surowka and Fik (1992) prepared edible protein hydrolysates from meat by-products. They used chicken heads as a source of protein and the enzyme neutrase to carry out proteolysis. The hydrolysates produced were of low viscosity and had poor emulsifying properties, and were considered to be unsuitable as a sausage ingredient. They suggested that edible protein hydrolysates from meat might find use as a protein supplement in soups, beverages or bakery products. 

Until now the most-used additives to frozen fish have been various forms of polyphosphates. These have been able to reduce drip loss, giving products containing a maximum amount of water. There is, however, a trend to reduce the application of polyphosphates in frozen fish. Other compounds, like for example polydextrose (Lanier and Akahane, 1986) or other modified polysaccharides (Sych et al., 1990) have similar effects, but the optimum situation would be to use ingredients derived from the fish itself. This could be obtained through the use of the hydrolysates mentioned. It still remains to be explained what the active components are, and what kind of profile of peptides and amino acids would be required to obtain the optimal effects. Previously a lot of work has been done in trying to manufacture fish protein hydrolysates through the combined action of enzymes and fat-extracting chemicals (Tannenbaum et al., 1974). This never became a success (Pariser et al., 1978), partly because... 

Proteins. Protein hydrolysates have already been mentioned as new marine-derived ingredients, but of a type that must be considered an additive for a specific use and not as an integral part of the food. The proteins present in fish muscle are usually divided into three fractions the sarcoplasmic proteins, the myofibrillar proteins and the connective tissue proteins. 

Because protein hydrolysates function in foods as both flavorings and flavor enhancers, no protein hydrolysate used in food for its effects on flavor may be declared simply as flavor, natural flavor, or flavoring. The ingredient shall be declared by its specific common or usual name as provided in Sec. 102.22 of this chapter. (HVPs must be listed as well as their source protein.)... 

Technical gelatins are also employed in the manufacture of protein hydrolysates, an ingredient in personal care items such as skin creams, hair shampoos, and cosmetics. Generally the gelatin is reduced to a molecular weight under 2000 by the use of enzymes or caustic and further combined chemically at reactive sites to form modified proteins of interest to the industry. 

Fermentation hydrolyses proteins into smaller peptides that causes less allergenicity, because they are not recognized by IgE antibodies any more. Fermentation of soybean seed and flours by various mold strains and bacteria can even reduce IgE immunoreactivity up to 98%, which proves fermentation to be a promising technique for the production of hypoallergenic food ingredients (Yamanashi et al. 1995 Tsuji et al. 1997 Penas et al. 2006 Frias et al. 2008). 

Hydrolysed (Enzyme-Digested) Protein are often used as flavouring components and/or functional ingredients in many food products. The use of dairy proteins as a source of hydrolysed protein would define any kosher product using this ingredient as dairy. Hydrolysed proteins from animal sources would have to be produced as kosher to be acceptable. Only hydrolysed protein of plant origin can be used without any problems. 

Ingredients. Alkanol amides, glycols, lipids, hydrolysed animal and vegetable proteins, quaternary ammonium compounds and surfactants. 

Milk was probably the first proteinaceous cosmetic ingredient used. Milk proteins are composed of about 80% casein, an acidic phosphoprotein present as colloidal dispersion, and a soluble protein fraction composed of lactalbumine and lactoglubulins, which are found in milk serum after acid precipitation of casein. These three protein substances are useful as cosmetic ingredients as partial hydrolysates (casein, lactalbumin) or in native form (lactoglobulin). 

Enzymes have also been used in the preparation of protein ingredients from animal wastes. Mohr (1980) described the use of proteolytic enzymes in the preparation of protein concentrates from fish offal. Fish protein waste was ground with protease and incubated to yield a concentrated fish protein, which was then dried. Generally, the contractile and connective tissue proteins are hydrolysed most efficiently. Sarcoplasmic proteins tend to aggregate and resist enzyme attack. The proteins are broken down into peptides and individual amino acids, and the longer the hydrolysis continues the higher the yield of hydrolysates but the greater the peptide breakdown. For many food applications peptide breakdown needs to be carefully controlled. 

---