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
comes in sheets or powder
plant-derived gelatin: agar & carrageenan
usually obtained form cows or pigs
obtained by boiling skin, tendons, ligaments
and/or bones with water
Collagen Peptides
can be used for dietary supplements, foods, beverages
& cosmetics
contain greater then 90% protein, made from
bovine, porcine or marine sources
promote the health of bones & joints, contribute
to beautiful skin
versatile source of protein
one of the materials that make up
cartilage, bone & skin
