PRODUCTS

HYDROLYZED MILK PROTEIN

CAS NO.: 92797-39-2
EC / List NO.: 296-575-2

Hydrolyzed milk protein is obtained by hydrolysis of milk by acidic, alkaline or enzymatic reactions.
Milk is a rich source of protein casein and whey protein.
Hydrolyzed milk protein has almost all of the required amino acids that a human body need.
In ancient times, milk has been used for bathing, especially it was very common in Royal families.
Hydrolyzed milk protein comes as white, yellow or brownish-white in color..

Hydrolyzed Milk protein is helpful in the restructuring of cells since it has good penetration into the skin.
The amino acids contained in it have two different groups attached in the same structure, which can make them water-loving as well as fat-loving at the same time.
So, they can get attached to dead skin cells and dirt and get washed away with water.
Thus, Hydrolyzed milk protein can be used as cleansers.
The milk protein also keeps skin hydrated and reduces allergic infections like rashes and dark spots on the skin.
They can form a film on the hair and skin surface and do not allow moisture to evaporate and retain it within the skin.
Hydrolyzed Milk protein hydrates the skin and makes it smoother and lighter in shade.
Hydrolyzed milk protein also repairs damaged hair, helps in the growth of healthy and shiny hair.
Hydrolyzed milk protein used in the formulations of many skincare and hair care products.

Hydrolyzed Milk protein hydrolysates are prepared via enzymatic hydrolysis of milk protein and have applications in dietetic and medical foods .
Preparation of milk protein hydrolysates is carried out to decrease allergenicity, increase adsorption, and improve functional properties of proteins for its end-use applications.
These hydrolysates are also used in preparation of protein-enriched nutritious foods and beverages .
For enzymatic hydrolysis, milk proteins are dispersed in water and then the desirable pH and temperature is maintained at optimum value for the enzyme activity.
The specific enzyme is then added to the substrate solution (protein) at a particular enzyme to protein ratio.
In these specific conditions, enzyme hydrolyzes the peptide bond and allowed to continue the reaction till the desired degree of hydrolysis is achieved.
The various unit operation involved in manufacture of milk protein hydrolysates are clarification, reduction of flavor, concentration/evaporation, spray drying, packaging, and storage.
There is an important role of hydrolysis conditions in end product’s functional properties.
Differentiation between different hydrolysates can be done by assessing the degree of hydrolysis.
The main limitation of protein hydrolysates is their bitter taste which limits their food application.
The number of hydrophobic amino acids is mainly responsible for the bitter taste of milk protein hydrolysate.
Certain peptidases are capable of hydrolyzing the hydrophobic amino acids and hence they can be utilized as debittering agent.
Hydrolyzed Milk protein hydrolysates have certain physiological functions such as decreased allergenicity, antigenicity, enhanced protein absorption, and bioactive peptides having certain physiological functions such as antihypertensive peptides for reduction in blood pressure which is related to the inhibition of the angiotensin-converting enzyme .
Hydrolyzed Milk protein hydrolysates are appropriate for the substitution of native proteins in infant and adult foods and beverages due to their decreased allergenicity.
Antigenicity of protein is associated with its potential to instigate allergic reaction.
Higher degree of hydrolysis in milk protein hydrolysates leads to lower antigenicity.
Hydrolyzed Milk protein hydrolysates have high absorption as compared to native milk protein due to their peptide size.
Hydrolysis of milk proteins also leads to release of bioactive peptide which is embedded in complex structure of protein molecule .

Hydrolyzed Milk protein hydrolysates have been used for populations with specific nutritional requirements linked to athletic performance, infant development, food protein allergies, and phenylketonuria (PKU).
The DH depends on the final application: hypoallergenic formulas require extensive DH, while nutritional supplements are generally moderately hydrolyzed.
Different enzymes are used to generate hypoallergenic formulas; however, this process mainly involves gastrointestinal enzymes.
Subjects who suffer from PKU require a diet low in phenylalanine, and specific formulas consisting of hydrolyzed milk proteins have been developed for this purpose.
A certain proportion of Phe residues are released from the protein, using enzyme preparations such as papain or Pancreatin.
These Phe residues can be removed from the hydrolysate using adsorbents (activated carbon and/or a polymeric resin XAD-4).
Up to 98% removal of Phe can be achieved.
Another peptide fragment of interest for PKU sufferers is (glyco)macropeptide, which is released from caseins by the action of chymosin.
(Glyco)macropeptide does not contain Phe residues and is therefore of interest as a nitrogen source for PKU diets.

Hydrolyzed Milk protein hydrolysates have been used extensively in infant and specialized adult nutritional formulations.
Extensively hydrolyzed proteins are more easily digested and have substantially reduced immunological reactivities.
These formulations are essentially multicomponent emulsion systems, and therefore the emulsifying properties of protein hydrolysates are important.

The flexibility and thus the availability of hydrophobic and hydrophilic segments within the protein chain can be improved by moderate enzymatic hydrolysis of globular proteins (e.g., whey proteins), thus improving the emulsifying properties of the protein.
However, extensive hydrolysis (above 20% degree of hydrolysis), because of the production of many short peptides, has been found to be detrimental to the emulsifying and stabilizing properties of whey proteins.
The main form of instability in emulsions formed with highly hydrolyzed whey proteins is the coalescence that arises because of the inability of the predominantly short peptides to adequately stabilize the large oil surface generated during homogenization .
Nevertheless, Hydrolyzed milk protein seems to be possible to make a fairly stable emulsion using highly hydrolyzed whey proteins at high peptide concentrations (protein-to-oil ratio about 1:1) and at low homogenization pressures as the sole emulsifier .
Under these conditions, there is a sufficient amount of high-molecular-weight peptides (>5000 Da) in the emulsion to cover and stabilize the emulsion droplets.

Addition of calcium or magnesium at above 20 mM has been shown to reduce the emulsion stability of emulsions formed with whey protein hydrolysates .
This instability arises mainly from the binding of calcium to the adsorbed peptides, leading to a reduction in the charge density at the droplet surface, which would reduce the inter-droplet repulsion and enhance the likelihood of droplet flocculation.
The formation of calcium bridges between peptides present on two different emulsion droplets would also enhance flocculation.

In these emulsions, some very large droplets, apparently formed by coalescence, are also formed in the presence of calcium.
This is likely to be due to the binding of calcium ions to the negatively charged peptides, causing aggregation of larger, more surface-active peptides.
This situation would reduce the effective concentrations of emulsifying peptides available during emulsion formation.

Heat treatment of emulsions stabilized by highly hydrolyzed whey proteins at 121 °C for 16 min results in destabilization of the emulsions, which appears to occur mainly via a coalescence mechanism .
As the adsorbed peptide layers in these emulsions lack the cohesiveness of the parent proteins and have poor ability to provide steric or charge stabilization, increased collisions between the droplets during heating would cause droplet aggregation, leading to coalescence.
also possible that desorption of some loosely adsorbed peptides occurs during heating, as indicated by the decrease in the amount of peptides associated with the oil surface after heating, which would also enhance coalescence.

Milk protein hydrolysates and whey protein hydrolysates are typically made by enzyme-catalysed hydrolysis of the relevant protein (usually pre-purified by membrane processes and/or ion exchange), followed by drying to a powder form.

Milk protein hydrolysates are produced both for nutritional purposes and for physical functionality.
The primary use of nutritional milk protein (and more particularly whey protein) hydrolysates is in infant formula, where hydrolysis is a means to remove intact protein molecules, particularly β-lactoglobulin, that may cause an allergic reaction, while maintaining the nutritional value of milk.
A further use of hydrolysed whey proteins is in sports nutrition, where whey proteins are prized because of their relatively high level of branched-chain amino acids.
These amino acids are preferentially metabolised in muscle tissue, and are thus believed to provide more rapid recovery of muscle post exercise, and may have a role in signalling, leading to enhanced protein synthesis in muscle after exercise .
Hydrolyzed milk protein whey proteins are thought to be more rapidly digested than intact proteins, thus providing more rapid access to nutrition for the muscle.

Milk protein hydrolysates and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured as lymphocyte proliferation, antibody synthesis, and cytokine regulation .
Of special interest are peptides released during milk fermentation with lactic acid bacteria, as these peptides have been found to modulate the proliferation of human lymphocytes, to down-regulate the production of certain cytokines, and to stimulate the phagocytic activities of macrophages .
Hydrolyzed milk protein has been also suggested that immunomodulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract .
Furthermore, immunopeptides formed during milk fermentation have been shown to contribute to the antitumor effects observed in many studies with fermented milks .
The fact that caseinophosphopeptides have been shown to exert cytomodulatory effects is of particular interest in this context.
Cytomodulatory peptides derived from casein fractions inhibit cancer cell growth or stimulate the activity of immunocompetent cells and neonatal intestinal cells .
Glycomacropeptides (GMP) derived from κ-casein may have a beneficial role in modulating the gut microflora, as this macropeptide is known to promote the growth of bifidobacteria due to its carbohydrate content .

Milk protein hydrolysates and peptides derived from caseins and major whey proteins can enhance immune cell functions, measured by lymphocyte proliferation, antibody synthesis, and cytokine regulation .
The protective effect of a casein-derived immunopeptide on resistance to microbial infection by Klebsiella pneumoniae has been demonstrated in mice .
Korhonen and Pihlanto (2003a) proposed that immunomodulatory milk peptides may alleviate allergic reactions in atopic humans and enhance mucosal immunity in the gastrointestinal tract.
In this way immunomodulatory peptides may regulate the development of the immune system in newborn infants.
Recently Hydrolyzed milk protein was demonstrated that commercial WPIs contain immunomodulating peptides which can be released by enzymatic digestion .
This information is of high relevance when developing infant formula with optimized immunomodulatory properties .
Peptides derived from hydrolysis of WPI with trypsin/chymotrypsin seem to modulate immune parameters in vivo using noninfected and Escherichia coli-infected mice.
In particular, the basic peptide fraction showed promising results, stimulating serum TGF-β1 secretion, which coincided with a significant increase in IgA levels .
Eriksen, Vegarud, Langsrud, Almaas, and Lea (2008) investigated the immunomodulatory properties of whey protein-derived peptides prepared using different enzymes.
Samples of cow and goat whey were hydrolyzed with either commercial enzymes pepsin and corolase PP or human gastric and duodenal juices.
Whey protein samples from both goat and cow showed dose-dependent inhibition of peripheral blood mononuclear cell proliferation in vitro.
This effect is suggested to be associated with intact or hydrolyzed components in whey samples that affect the generation of important activating signals, thus inhibiting further lymphocyte proliferation.
Eleven synthetic peptides derived from theoretical release from β-Lg and α-La by hydrolysis with trypsin or chymotrypsin were evaluated for their immunomodulatory properties.
The peptides β-Lg f(15–20), f(55–60), f(84–91), f(92–105), f(139–148), f(142–148), and α-La f(10–16) stimulated proliferation to different extents, whereas β-Lg f(15–20), f(55–60), and f(139–148) also induced various inhibiting and/or stimulating effects on cytokine secretion .
These results confirm that hydrolysis of α-La and β-Lg by digestive enzymes may result in peptides that have the potential to influence the specific immune response through modulation of splenocyte proliferation and cytokine secretion .
Recent reports indicate that the addition of whey peptides has a positive effect in the development of immune-modulating diets in both mouse and rat models .

Milk and dairy products, especially bovine (cow) sourced, are considered vital sources of nutrition for billions of people around the world.
Milk proteins and protein derivatives form a broad category of materials that are prepared by extraction from bovine milk and partial hydrolysis to yield cosmetic ingredients.
The FDA defines the term “protein” to mean any α-amino acid polymer with a specific defined sequence that is greater than 40 amino acids in size.
The bovine milk proteins and protein derivatives detailed in this report are described by the International Cosmetic Ingredient Dictionary and Handbook (Dictionary) to function mainly as skin and hair conditioning agents in personal care products

Hydrolyzed Milk Protein is one of the most nutrient rich proteins due to its complete amino acid content.
Hydrolyzed milk protein offers the formulator an easy way to incorporate anti-irritant and protective properties unmatched by any other protein.
With its readily available nutrients you'll see increased manageability and body in hair along with increased hydration and elasticity in skin.
As with all proteins, it is restructuring and healing, but along with those benefits you will also get an optimal balance and the building blocks for improved utilization in all of your skin bath, body and hair care products.

SPECIFICATIONS

light amber non viscous liquid*

characteris odor

water soluble

store away from direct heat and light

1yr. when stored properly

Appearance: Light Amber Non Viscous Liquid

Odor: Characteristic

Solubility: Water

Molecular Weight: 3299 Da

Storage: Tightly Sealed, Protected from Freezing / Direct Heat / Sunlight

Shelf: 12mos. Stored / Handled Properly

* May sediment on standing. This is normal. Shake before use if necessary.

USAGE

2 TO 5%

add to cool down phase below 110

addto water phase in cold process formulas

APPLICATIONS

skin care moisturizers and cleansing products
bath and body washes, creams and lotions
hair care
shampoos, conditioners, balms and leave in hair care products (testing at 1.0%)
improved wet and dry comb out
increased elasticity for healthier hair
increased strength to prevent breakage
protection from styling damage
after sun products
healing products
post treatment soothing products

Hydromilk EN-20 is different from the traditional cosmetic proteins since it exists in a whole “globular” form, giving it different properties which may prove interesting from a cosmetic standpoint.
Hydrolyzed milk proteinbehaves more liken a whole native protein than a hydrolyzed protein.
Hydrolyzed Milk protein supplied at a pH of 7.0, however, if the pH is reduced below pH 4.0, precipitation will occur.
Strong salt solutions or 2% sodium hydroxide will cause a thick rubbery gel to form at 5% protein level.
Hydromilk EN-20 is stable up to 80°C.
Hydrolyzed Milk protein should be added to emulsions after they have started to set up, at the same time as the fragrance.
Heat treatment at 45°C changes the characteristics of Hydromilk EN-20, creating a firmer, more adhesive film.

Hydromilk EN-20 has the ability to improve the manageability and body of the hair and to improve the hair’s gloss and texture.
Hydrolyzed milk protein will also form a continuous film on hair, thereby coating and sealing it.
This is especially important for damaged hair since it improves the feel and helps restore the hair’s normalcy.
Hydrolyzed milk protein has good film forming properties which are important during styling and setting.
The good moisturizing properties allow the maintenance of higher moisture levels, enhancing the hair’s flexibility and stretchability and giving it a healthier appearance

Hydrolyzed milk protein has been associated with beautiful skin throughout history since Cleopatra bathed in it.
Thus, there is a time-tested consumer benefit in its incorporation into high quality cosmetic formulations.
Hydromilk EN-20 provides a protective colloid effect; the films that are produced help to protect the skin from the environment and keep the skin soft and supple.
The moisturizing properties will help to minimize dry skin conditions.
Since all the essential amino acids are present it may be considered a complete food for the skin and may help to nurture the skin.
The products will also help to combat the drying effects of surfactants and protect the skin from surfactant attack.
Surfactants are known to be responsible for the removal of lipidic material from the skin which in turn causes further moisture loss and damage to the skin’s permeability barrier.
Excessive dehydration causes dry, scaly or even cracked skin.
This may be prevented by the protective action of Hydromilk EN-20.

The overall composition of milk depends on a range of factors including genetics (species and breed), physiological state (age and stage of lactation) and environment (food and climate) .
While water is the main constituent of milk, comprising ~87% of the total volume, the remainder is composed of carbohydrates, fats and proteins in varying volumes across different species .
Among the numerous nutritional benefits of milk, milk proteins have gathered enormous attention for being a ‘complete’ protein as they provide all nine essential amino acids (leucine, isoleucine, valine, phenylalanine, tryptophan, histidine, threonine, methionine, lysine) required by humans .
Hydrolyzed milk protein are categorised into major proteins that include casein and whey fractions and minor proteins that include lactoferrin, lactoperoxidases, lipases, lactase and miscellaneous proteins (cytokines, immunoglobulins, etc.) .

Hydrolyzed milk protein of breaking down milk proteins to shorter peptide sequences is termed ‘hydrolysis’.
Hydrolyzed milk protein happens naturally in the gastrointestinal tract and can be simulated in the laboratory or on an industrial scale.
During the normal transit through the gastrointestinal tract, milk proteins are exposed to proteinases such as pepsin, trypsin and chymotrypsin which break them down into smaller peptides.
These peptides are further digested by brush border peptidases present at the surface of intestinal epithelial cells where they produce amino acids; however, some oligopeptides still remain intact .
In laboratory or at an industrial scale, milk hydrolysates are released either by treatment of milk proteins with food grade enzymes or through fermentation with bacteria, which is described in detail in the following sections.

Once the hydrolysates are released, they can potentially have bioactive properties which can exert their effects in receptive cells, including those present in the gastrointestinal tract .
The bioactivities of the resulting hydrolysates are variable depending on a range of factors, including the enzyme used, the processing conditions and the final size of the peptide sequence following hydrolysis .
The degree of hydrolysis (DH) is defined as the percentage of cleaved peptide bonds, i.e. the number of hydrolysed bonds per total number of peptide bonds in the protein .
This affects the size and amino acid composition of the peptides, which subsequently determines the biological activity of the peptide.
Hence, DH is an important consideration from the perspective of functional food research .

The enzymatic hydrolysis process is conducted under mild conditions (pH 6–8, temperature 40–60°C) to minimise side reactions and to retain the amino acid composition similar to the starting material .
Enzymatic hydrolysis improves the solubility and heat stability of peptides, which is of benefit to the food industry.
However, consumption of certain enzymes leads to allergic or toxic responses; hence, consumer safety is an important factor and requires the regulation of enzymes used for hydrolysis .
Enzymes that obtain ‘generally recognised as safe’ (GRAS) status and special approval of ‘food grade’ quality are legally considered as safe .
The food grade enzymes generally used to hydrolyse milk proteins into hydrolysates include pepsin, trypsin and chymotrypsin .
In addition, food grade proteolytic enzymes, derived from microorganisms, can also be used to generate hydrolysates .
Proteolytic enzymes are of two types, depending upon their hydrolysing mechanism: endopeptidases which hydrolyse peptide bonds within protein molecules and exoproteases which hydrolyse N or C terminal peptide bonds.
Post enzymatic hydrolysis, the hydrolysates usually need an additional treatment. The most common procedures include ultrafiltration, heat treatment and/or activated carbon treatment to control molecular size and elimination of bitterness in the hydrolysates .

Fermentation of milk proteins with proteolytic starter culture is another method of bulk production of hydrolysates.
Safety measures should be considered with regard to toxicity and pathogenicity associated with the microorganisms used for fermentation.
Food grade microorganisms with no related toxigenic and pathogenic response in humans are widely used.
During microbial fermentation, milk proteins are subjected to ‘splitting’ as they are broken down by the proteolytic system of microorganisms .
Bacterial cultures of Lactobacilli spp., Lactococci spp. and Streptococci spp. are commonly used to generate hydrolysates from milk .
The proteolytic system of lactic acid bacteria (LAB) contains cell envelope-associated proteinases, endopeptidases, aminopeptidases, tripeptidases and dipeptidases for the production of hydrolysates .
LAB requires free amino acids and peptides for their growth, which they obtain from milk proteins by degradation .
The peptides or hydrolysates not utilised by bacteria can promote various bioactivities.
LAB proteinases hydrolyse more than 40% of the peptide bonds in α-S1 and β-caseins, producing oligopeptides ranging from 4 to 40 amino acid residues.
Fermentation parameters such as enzyme/substrate ratio, composition of medium, heat treatment, temperature, pH and carbon/nitrogen ratio influence the release of hydrolysates from milk proteins.
An alternative strategy used by food industry is starter LAB culture along with food grade enzyme to hydrolyse milk proteins.
This strategy not only increases the peptide content of the hydrolysate but also diversifies the bioactivity of the hydrolysate.

The in silico synthesis is an alternative process for generating peptide sequences modelled on various milk protein hydrolysates.
Depending upon the length and quality of the desired peptide, either recombinant DNA technology or chemical synthesis methodologies can be used to synthesise peptides .
The application of recombinant DNA technology is preferable if the objective is to generate large peptides consisting up to several hundred amino acids.
However, this is a long and expensive process.
Chemical synthesis is currently used for laboratory scale peptide synthesis, especially for peptides used in therapy .
However, chemical synthesis uses toxic reagents that may contribute to environmental pollution and generates unwanted peptide by-products.
Instead, the solid-phase synthesis approach, which is a variant of chemical synthesis, can generate peptides composed of 10 to over 100 residues in small scale, using lower amounts of chemicals .
Modification of peptide function by substitution of a particular amino acid in the sequence is easily done in solid-phase synthesis .

HYDROLYZED MILK PROTEIN is classified as :
Antistatic
Hair conditioning
Skin conditioning
Protein hydrolyzates, milk. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of milk composed primarily of amino acids, peptides, and proteins.
It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.
Dosage 1%-2%

Hydrolyzed Oat Protein
Hydrolyzed Oats are a soluble form of whole oat protein, naturally derived.
Hydrolyzed milk protein will impart a soft, cushiony feel on the skin, drying to a velvety smoothness on the skin.
Applied neat, it forms a light, shiny flexible film which dries with almost no tack.
Studies have shown that hydrolyzed oats retain significantly more moisture at all humidities, gaining up to 50% more moisture at relative low humidity when added moisture is most needed.
Dosage 1%-2%

Hydrolyzed silk protein has the ability to replenish the hair with cysteine which is one of the 4 amino acids needed to produce keratin.
Additionally, as a result of hydrolysis, hydrolyzed silk protein has a low molecular weight which means it has a greater ability to infiltrate the hair strands.

Collagen is structural, fibrous protein found in humans and animals, particularly in areas such as tendons, bones, skin, and cartilage.
Hydrolyzed milk protein serves as a connective tissue which makes up roughly 30% of the human body’s protein content, making it the most abundant source of protein in our bodies.
When boiled, Collagen becomes gelatin.
Hyrdrolyzed Collagen is a processed form of Collagen that is obtained by breaking down Collagen fibers utilizing heat or caustic solutions.
Hydrolyzed milk protein contains 20 different amino acids, including 8 of the 9 essential amino acids. Essential amino acids cannot be created the human body,.
Hydrolyzed Collagen (also known as Collagen Peptides) is becoming a very popular protein substitute.
Hydrolyzed milk protein is naturally found in humans & animals and is revolutionizing the way people consume and utilize protein.
Hydrolyzed milk protein is fat-free, cholesterol free and easily digestible in liquid form.
The human body absorbs and utilizes liquid collagen more efficiently compared to powder and other forms.
Hydrolyzed Collagen is high in essential amino acids and is effectively zero allergenic.
Hydrolyzed milk protein is being used in the medical field to help with recovery from sore joint recovery, cancer recovery treatment, and post-surgery treatments.

Hydrolyzed milk protein is concentrated raw ingredients that are meant to be used for making cosmetics and healthcare products.
Hydrolyzed milk protein are proteins that are broken down to some level, so they are easily absorbed in the human body.
Hydrolyzed milk protein enhances moisture.
Enzymatic hydrolysis improves the solubility and heat stability of peptides which is beneficial for health.

Hydrolyzed milk protein is the most nutritious due to its complete amino acid content.
Hydrolyzed milk proteins are used in the preparation of protein-enriched nutritious food and personal care products.
In the infant and specialized adult nutritional formulation hydrolyzed milk protein has been used extensively.
Hydrolysis potentially fuels greater delivery of amino acids from gut to muscle and it may also enhance the speed of delivery when compared to intact protein.
Hydrolyzed milk protein digest faster than isolates.
Hydrolyzed milk protein is made of the main two categories of whey protein and casein protein.
Hydrolyzed milk protein are prepared by enzymatic hydrolysis of milk protein.
The milk protein is classified into whey and casein.
Hydrolysis with enzymes or acid provides a way to breakdown the structure of whey and casein.
Based on human amino acid requirement both whey and casein are classified as high-quality proteins.
A partially hydrolyzed milk protein isolate is designed for rapid absorption by the body.

A growing number of health conscious people and the aging population are driving medical nutrition demand.
The key drivers of the food ingredient market are –taste, health, and innovation.
Proteins from milk are the building blocks for a healthy lifestyle.
Hydrolyzed milk protein is used in infant formula, protein bars, nutritional and dietary products, age care products, and bakery and confectionery products.
Hydrolyzed milk protein is a substantive film-former that gives moisture to the skin.
The consumer demands for natural ingredients in health and personal care products are increasing the market demand for hydrolyzed milk proteins.

The consumer's demand for more from their food beverages product and interest in health and wellness has increased the use of dairy protein in the market.
Milk proteins are a rich source of biologically active peptides.
Due to its digestibility property, hydrolyzed milk protein is the most used ingredient by infant food manufacturers.
Extensively hydrolyzed milk proteins are more easily digestible and have substantially reduced immunological relativities.
Milk protein supplements have a positive effect and may prevent declining metabolic health if used in conjunction with lifestyle change.
Hydrolyzed milk protein is frequently used in products where allergic reactions are concerned or in products targeted to individuals with special dietary requirements.

Sports nutrition
Clinical nutrition
Infant formula
Bakery and confectionery
Personal care
Whey
Casein
Based on form global hydrolyzed milk protein market is segmented as

Powder
Paste

IUPAC NAME :
hydrolyzed milk protein

Protein hydrolyzates milk,

Casein peptons

Protein hydrolyzates, milk

Yogurtene

SYNONYM:

Hydrolyzed milk protein;Protein hydrolysates, milk; Proteins, milk, hydrolysate