Whey protein hydrolysate
Whey protein hydrolysate is whey protein concentrate or isolate that has been partly broken down into peptides with food-grade protease enzymes, then heat treated to stop the enzymes, filtered and spray dried. Suppliers describe it by degree of hydrolysis (DH), the share of peptide bonds cut, and by its peptide size profile. Higher DH gives a thinner, more soluble powder with a more bitter taste, so brands usually buy a specific DH for their flavor system.
Suppliers sell different products under the same name. Specify the one you need.
Low degree of hydrolysis (often under 10%), close to intact whey in taste and used in ready-to-mix powders and drinks.
High degree of hydrolysis with mostly small peptides; more soluble and more bitter, used in specialty nutrition products.
Hydrolysate made from whey protein isolate, with higher protein and lower lactose and fat than concentrate-based grades.
Grades treated or blended to reduce bitterness, sometimes with added flavor or sweetener carriers that belong on the spec.
Compare each result with your own specification when the lot arrives.
Hydrolysates are more hygroscopic than intact whey and can cake or turn sticky in humid conditions, so keep bags sealed and stored cool and dry. Warm storage speeds browning and flavor change. Shelf life follows the supplier's specification, with a retest of moisture, micro and taste for aged stock.
Degree of hydrolysis and bitterness can shift between lots, so record DH, protein and a taste check for each lot before it goes into a flavored product. Keep a retained sample from each lot for sensory comparison.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Workout Supplements monograph lists whey protein hydrolysate with cow and goat milk (Bos taurus, Capra hircus) as the source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)21 CFR 102.22 requires the common or usual name of a protein hydrolysate to include the identity of the food source the protein came from.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Eden Prairie, MN
US dairy ingredient maker, formerly Milk Specialties Global, producing whey proteins, milk protein concentrates and isolates, and caseins and caseinates for food and nutrition brands.
Manufacturer · Amersfoort, Netherlands
Dutch dairy cooperative’s ingredients business supplying whey and casein proteins, lactoferrin and galacto-oligosaccharides for infant, medical and sports nutrition.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include partially hydrolyzed, extensively hydrolyzed, isolate-based and debittered or flavor-masked. Ask each supplier for the specification sheet of the exact grade they quote.
Expect protein (Kjeldahl or Dumas), degree of hydrolysis, moisture, fat, ash and lactose, microbiology and heavy metals, each with its method, specification and result for that lot.
Hydrolysates are more hygroscopic than intact whey and can cake or turn sticky in humid conditions, so keep bags sealed and stored cool and dry. Warm storage speeds browning and flavor change. Shelf life follows the supplier's specification, with a retest of moisture, micro and taste for aged stock.
Health Canada's Workout Supplements monograph lists whey protein hydrolysate with cow and goat milk (Bos taurus, Capra hircus) as the source material. 21 CFR 102.22 requires the common or usual name of a protein hydrolysate to include the identity of the food source the protein came from.
Request a free listing for the ingredients you make or distribute. No paid placement.