Natural Products Insider

SEP-OCT 2017

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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Page 48 of 160

40 INSIDER September/October 2017 Thus, other plant proteins have begun to grab the attention of sports nutrition formulators and consumers. Plant proteins offer an alternative for consumers who seek dairy-free protein due to allergies, intolerance or dietary restrictions. The challenge with plant proteins is in getting the right ratio of EAAs (see charts on page 38). In his presentation during the 2016 SupplySide West panel on emerging sports nutrition ingredients, Ralf Jaeger, Increnovo, noted rice, hemp and fl ax proteins are low in the EAA lysine, while pea protein is low in the EAAs cysteine and methionine. He suggested blending pea and rice protein can yield a complete protein. Kerry Ingredients offers a blended plant protein ingredient, ProDiem, which was developed to have a protein quality (PDCAA, protein digestibility corrected amino acid) score of 1.0, on par with "complete" proteins like whey, according to the company. Plant proteins also tend to have lower leucine density compared to dairy proteins, but increasing the dosage can level the playing fi eld. Plant proteins such as rice and pea have slightly lower absorption rates after ingestion, but rice protein falls in the middle of the digestion kinetics, being faster than casein, but slower than whey. One advantage of plant proteins is increased complex carbohydrates (e.g., fi ber) compared to mainly simple sugars (lactose) found in dairy sources. Ingesting digestive enzymes along with plant protein may help not only break down the complex carbs and proteins, but also may help increase the speed and concentration of amino acids reaching the blood, making plant proteins like rice and pea more competitive with whey. Cosucra Groupe Warcoing SA noted its Pisane ® pea protein isolate has an 88 to 90 percent protein content with a high digestibility of 98 percent. This ingredient is free from gluten, cholesterol, lactose, soy, GMOs (genetically modifi ed organisms) and common allergens. Coscura reported Pisane slightly exceeds the amount of cysteine- plus-methionine needed to be a complete protein (World Health Organization, WHO). The company offers several variations of Pisane, including different viscosities and emulsifying properties for different applications, such as beverages and baked goods. Another non-GMO plant protein is Solanic, a potato-derived ingredient from Avebe. The company explained proteins are extracted from potatoes for a pure and native isolate suitable for vegan, halal, kosher, allergen-free and sustainable label claims. Solanic's high protein value, similar to whey and egg according to the company, makes it ideal for use in a wide range of foods. The potato proteins are soluble and have good emulsifying, foaming and gelling properties, which makes them good substitutes for caseinate, whey protein isolate, gelatin, egg albumen and egg yolk. Yeast extracts, common components of baking and brewing, are also emerging vegetarian protein sources. Lynside ® YE Pept-A is a high-peptide fraction from the yeast Saccharomyces cerevisiae supplied by Lesaffre Human Care, a division of leading yeast producer Lesaffre. The ingredient is made using enzymatic hydrolysis of the yeast protein, yielding almost all the EAAs, including BCAAs. Lesaffre said the Sports Nutrition: Protein

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