Research Report and Overview on Protein Hydrolysate Ingredient Market, 2015 – 2025
Proteins are long chains of amino acids linked by peptide bonds. Due to protein splitting with acid, alkali, or enzyme the long chains are broken to form shot chains of amino acids. Hydrolysis is a natural process which improves functional properties and enhances bioavailability and bioactivity of the protein. After hydrolysis protein digestibility is increased, without altering the nutritive value of the original material and this is suitable in liquid food formulation which is designed for patients who are unable to take ordinary food proteins.
Proteins are long chains of amino acids linked by peptide bonds. Due to protein splitting with acid, alkali, or enzyme the long chains are broken to form shot chains of amino acids. Hydrolysis is a natural process which improves functional properties and enhances bioavailability and bioactivity of the protein. After hydrolysis protein digestibility is increased, without altering the nutritive value of the original material and this is suitable in liquid food formulation which is designed for patients who are unable to take ordinary food proteins.
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<str<strong>on</strong>g>Report</str<strong>on</strong>g> Descripti<strong>on</strong><br />
<strong>Protein</strong> <strong>Hydrolysate</strong> <strong>Ingredient</strong> <strong>Market</strong>: Drivers<br />
Increasing aging populati<strong>on</strong> <str<strong>on</strong>g>and</str<strong>on</strong>g> their c<strong>on</strong>cern about balanced nutriti<strong>on</strong> is creating<br />
opportunity for protein hydrolysate ingredient in food nutriti<strong>on</strong>. <strong>Hydrolysate</strong> ingredients<br />
are used in clinical nutriti<strong>on</strong> to reduce the viscosity of sip feeds, specially designed for<br />
aged populati<strong>on</strong>. As protein hydrolysate ingredient have low viscosity <str<strong>on</strong>g>and</str<strong>on</strong>g> higher<br />
absorpti<strong>on</strong> power, these can be used in infant nutriti<strong>on</strong> <str<strong>on</strong>g>and</str<strong>on</strong>g> clinical nutriti<strong>on</strong>. Increased<br />
working women populati<strong>on</strong> across the globe is enhancing opportunity for protein<br />
hydrolysate ingredient in infant nutriti<strong>on</strong>. C<strong>on</strong>sumers are looking for c<strong>on</strong>venience food<br />
opti<strong>on</strong>s with right nutriti<strong>on</strong>, is driving the growth of protein hydrolysate ingredient<br />
market in forecast period.<br />
<strong>Protein</strong> <strong>Hydrolysate</strong> <strong>Ingredient</strong> <strong>Market</strong>: Key Players<br />
The key internati<strong>on</strong>al players operating in protein hydrolysate ingredient market includes<br />
Arla Foods <strong>Ingredient</strong>s Group P/S, Agropur Inc. (Davisco Business Unit),<br />
Friesl<str<strong>on</strong>g>and</str<strong>on</strong>g>Campina, F<strong>on</strong>terra Co-Operative Group, Milk Specialties Group, am<strong>on</strong>g others.<br />
Companies like Abbott Nutriti<strong>on</strong>als, Nestle SA, Dan<strong>on</strong>e <str<strong>on</strong>g>and</str<strong>on</strong>g> many others are using these<br />
protein hydrolysate ingredients in new product manufacturing, <str<strong>on</strong>g>and</str<strong>on</strong>g> launching a wide<br />
range of nutriti<strong>on</strong>al food products with optimum health ingredients.<br />
Browse Full <str<strong>on</strong>g>Report</str<strong>on</strong>g>@ http://www.futuremarketinsights.com/reports/proteinhydrolysate-ingredient-market
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