Great-tasting Protein Hydrolysates

William Baumgartner, Benedict, Dirk

AgCenter scientists have developed a method to reduce the bitter flavor of protein hydrolysates. Protein hydrolysates are small peptides and free amino acids that are more easily absorbed by the body and, therefore, get to muscles quickly. The peptides and amino acids result in bitter flavors and limit the palatability of hydrolysate-containing supplements. This technology allows greater degrees of hydrolysis, better flavor and faster muscle recovery for athletes and casual exercisers.
11/27/2012 1:22:02 AM
Rate This Article:

Have a question or comment about the information on this page?

Innovate . Educate . Improve Lives

The LSU AgCenter and the LSU College of Agriculture