Hydrolyzed animal protein in the food processing h

Hydrolyzed animal protein (HAP) is a high-quality source of protein, protein content as high as 90% above. It is casein, gelatin and fish meal of raw materials such as acid, alkali, enzyme hydrolysis product, main components of low molecular peptides. It contains 18 kinds of amino acids, there are 7 species are essential; Also contains a variety of essential trace elements. It is a good natural physiological active substances, good water solubility, high nutritional value, contains no cholesterol, extremely easy digestion and absorption by human body.

HAP powder liquidity is good, white or pale yellow, molecular weight is about 2000 ~ 6000, with the fresh fragrance inherent to the animal protein. HAP has the better chemical resistance and heat resistance, excellent water retentivity, emulsification, not easy to produce precipitation; Good oxidation resistance, not easy to Browning and degeneration, protection and stability for perishable food products; Can effectively improve and adjust the food structure, the quality and flavor; HAP has a similar amino acid composition and donkey-hide gelatin, can quickly provide energy, promote the growth and m e t abolism, accelerate the synthesis of hemoglobin, promote cell growth and wound healing. Because the HAP has many good characteristics, so in recent years has been widely used in food industries.

1. Used in food nutrition reinforcement, as a basic material of functional food

HAP in the amino acid varieties is complete, the proportion is appropriate, is a kind of natural food nutrition fortifier is very beneficial to human body nutrition and functional food base. It is widely used in nutrition health food production, as the protein and amino acids enhancer. For instant supplements such as amino acid infusion of, for example, the reference content is 0.5% ~ 5.0%; Used for sports drinks, reference dosage is 0.2% ~ 1.0%, intestines and stomach digestion, absorption, load is small, can quickly provide energy, promote m e t abolism. Used in fermented foods such as bread, lactic acid bacteria beverages, dosage of 2.0% ~ 5.0%, microorganism could promote yeast growth, increase nutrition products, extend the shelf life of products. Also used in the food of special formula, such as bodybuilding food, health food reducing weight. HAP on the digestive tract diseases have good prevention role; Because of its no cholesterol, can also be used in patients with high blood pressure food.

2. Used to replace milk protein in dairy industry

HAP applied in dairy industry, is a good alternative to milk protein. HAP with lower molecular weight, protein content is high, infants and young children easy to absorb, can use it to develop low infant milk protein powder (see dosage of 5% ~ 8%). HAP used in fruit milk drinks, such as coconut milk, peanuts, almond and various kinds of lactic acid drinks (see dosage is 0.2% ~ 0.2%). Its emulsifying ability is strong, and can keep unchanged juice original flavor nutrition such as good stability, not easy to precipitate.

3. Used to adjust the food structure and texture

HAP is added in the ham sausages, sausages and other meat products (the dosage is 0.5% ~ 2%), can improve the nutritional value of products and you can adjust the food structure, make the product is exquisite, enhance food flavor, make it easy to packaging molding, prolong shelf life. Used in food such as hamburgers, bread (usage is 0.2% ~ 0.2%), enhanced nutrition products, and have the taste is mellow, delicate effect, effectively improve product flavor.

4. Used in the production of senior spices

Japan and other developed countries, attaches great importance to the development of the new senior spices, the use of natural flavor condiment can better reflect the natural flavor of food. Increase fresh agent of HAP, nucleotides and yeast extract compound made of natural spices, will become the mainstay of the seasoning the food industry. Nearly two decades in developed countries, HAP, should be used in high grade seasoning and soup to make it present a strong meat flavor, increase the freshness. Add HAP of natural amino acid seasoning sauce, chicken essence, widely used in all kinds of processed food and cooking. If with chemical flavoring and, often can form a variety of unique flavor. It can be used as a filling base, monosodium glutamate dosage is 10% ~ 70%.