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  4. Hydrolysates

Hydrolysates

A more easily-digestible form of protein
perfect for nutrition products

Hydrolysates are a form of “pre-digested” proteins that are easily digested and rapidly absorbed by the human body

Snd this is one of the reasons they’re so popular in infant nutrition.

Our range of hydrolysates is even more versatile, with specific sports and other adult nutrition applications.

 

  • Suitable for infants - particularly those facing feeding and digestion issues
  • Supports performance - for active consumers before, during and after exercise
  • More market opportunity - with Halal and Kosher certification, and our expert advice at hand
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For Paediatric Nutrition

For Sports and Medical Nutrition

NZMP™ WPH 817

NZMP™ WPH 817

NZMP™ Whey Protein Hydrolysate 817 is retort stable with good emulsification properties.  This mildly hydrolysed whey protein is ideal for gel applications, delivering a low flavour profile and increased amino acid absorption.
NZMP™ ShortBar WPH 911

NZMP™ ShortBar WPH 911

NZMP™ ShortBar WPH 911 is a lightly hydrolysed, mild flavoured whey ingredient, with excellent bar softening properties.  It offers unique bar shortening properties compared to other hydrolysates. 
NZMP™ SoftBar WPH 917

NZMP™ SoftBar WPH 917

NZMP™ SoftBar WPH 917 is a lightly hydrolysed whey ingredient, with strong bar softening properties, with an elastic texture.  Used at low to moderate levels in a formulation this can be a great shelf life extender and bar softener. Recommended for all whey low sugar solutions. 
NZMP™ WPH 821

NZMP™ WPH 821

NZMP™ WPH 821 is a moderately hydrolysed, 18% degree of hydrolysis, whey ingredient. Enables improved digestibility and superior emulsification properties. Significantly reduced allergenicity determined by ELISA. 

Interested in one of these ingredients?

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Hydrolysates for infants

Fonterra agrees that breast milk is best for infants and supports the aim and intent of the WHO code which states: Breast milk is the ideal source of nutrition for infants. Breast milk substitutes are recognised by the World Health Organisation as safe and nutritious alternatives to breast milk for infants whose mothers cannot or choose not to breastfeed.

Digestive comfort

Through enzymatic hydrolysis, it’s possible to break down cow’s milk protein into peptides and amino acids, which makes it easier for babies to digest and absorb the protein - an essential nutrient for growth and development. It may also reduce gastrointestinal transit time and contribute to reducing minor feeding issues and promote digestive comfort.

Allergy prevention

When produced in the right way, cow’s milk protein hydrolysates may induce tolerance to cow’s milk proteins. The presence of certain peptides in the hydrolysate can cause the baby’s immune system to correctly recognise them as a food protein and not as an allergen. This may help prevent infants from developing an immune response to dairy products as they grow older. Note that hydrolysates are not recommended for infants with existing allergies.

Hydrolysates for sports

Because hydrolysates are easily digestible and rapidly absorbed it makes them ideal ingredients for active consumers wanting to quickly attain the benefits of protein. Hydrolysates can provide the muscle fuel active consumers need when exercising or competing, helping to support muscle maintenance, performance and recovery, pre-, during and post-exercise.

Hydrolysates for Medical

Our hydrolysates are a source of easily absorbed high quality nutrition for medical foods.  Our hydrolysates targeted for medical food applications provide functionality to support retort products.

Our expertise gives you more choice, including tailored solutions

Our hydrolysates are the result of a proprietary process, using selected enzymes to break down the proteins into peptides while controlling the extent of the process. So you can choose the right degree of hydrolysis for your needs, from mild (digestive comfort and fast absorption) to moderate (fast absorption, digestive comfort, tolerance, reducing risk of developing cows’ milk protein allergy, and enteral feeding). 

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