Hydrolyzed Plant Proteins: High Solubility, Transparency, and Health Benefits in Beverages

Plant proteins have been criticized for containing antinutritional factors and for having inadequate amino acid profiles. These components, such as trypsin inhibitors, for example, can significantly reduce protein digestibility and, therefore, amino acid availability.

The factors that reduce protein bioavailability are largely broken down during the hydrolysis process, which considerably improves the value of the proteins. As a result, the amount of protein consumed in hydrolyzed form is highly effective, bioavailable, and functional for the body.

The amino acid profile can also be improved by blending plant proteins from different botanical sources. For example, it is especially recommended to combine a legume protein with a cereal protein.

The hydrolyzed protein market is growing every day, adding new alternatives and sources that enrich formulation possibilities and open the door to more innovative solutions: