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6th November 2015


Adding Value to Whey Protein Hydrolysates

Whey protein is a valuable ingredient adding many health benefits to the various products it is incorporated in to, such as sports nutritional products, infant formulas, high protein nutritional bars and much more. On the downside, it very often has an awful taste or texture, meaning the blander the whey protein, the better. A simple yet effective way of improving your whey protein hydrolysate and setting your product apart is by using enzymes.

The demand for whey protein continues to soar as a result of its rising popularity as a healthy ingredient, delivering high quality protein in a digestible form. With this in mind it is important, now more than ever, for R&D departments to find novel ways of improving or introducing new products to keep up with current trends. To tackle this most companies will have innovation targets in place with the aim of differentiating themselves from their competitors. After all, launching a product similar to your competitor is not ideal!

Biocatalysts can offer a solution. Whether a company wants to improve the taste or texture of its whey protein hydrolysate, reduce its bitterness, enhance its digestibility or something else, enzymes can play a part. One such example would be using a combination of Promod™ 750MDP and Promod™ 782MDP in the application of high protein nutritional bars. The benefits of using these two enzymes together include protein fortification, maintenance of a soft texture, improvement of shelf life, enhanced absorption and digestibility, and a bland, non-bitter flavour profile.

Biocatalysts has recently published a technical bulletin titled, ‘The Use of Enzymes in the Production of Whey Protein Hydrolysates’. This is an in depth technical document incorporating specific application detail, with the aim of providing whey protein hydrolysate manufactures with the tools they need to innovate. To download this document please visit or alternatively email