A protein hydrolysate is the outcome of an enzymatically-driven process, where the intact protein is cut into smaller peptide fragments or free amino acids. Protein hydrolysates offer three main benefits:

  • Reduced allergenic potential compared to intact proteins
  • Easier digestion and absorption compared to intact protein and free amino acids
  • Faster absorption compared to intact proteins

Industrial enzymatic hydrolysis is similar to the natural breakdown of proteins that takes place in the gastrointestinal system during digestion of a protein meal. For this reason, hydrolysed protein is seen as ‘pre-digested’ and a more rapidly absorbed source of protein for the human body.