| The ingredients list found on the back or side panel of | | | | of all proteins (eg. whey, soy, egg), but not the grade |
| every commercially available food product - with few | | | | (eg. concentrate, isolate, hydrolysate). |
| exceptions - serves as the consumer’s best | | | | Since all proteins are not the same, manufacturers |
| starting point for understanding the real contents of | | | | employ various methods for incorporating them into |
| each product. It discloses the ingredients that make up | | | | products. Proteins such as caseinate and soy are |
| the product, sorted in order from most abundant to | | | | alkaline-based and can only be used with |
| least abundant. What it does not show is the actual | | | | ‘milky’ flavors such as chocolate and |
| quantity of each ingredient. As such, more people than | | | | vanilla. Another drawback to casienates and soy is |
| ever before are reading the Nutrition Facts panel on | | | | their high viscosity (thickness). This limits the amount of |
| product labels to truly understand what is in their food[i]. | | | | caseinate or soy that can be used in a beverage. |
| However, where one problem has been solved, | | | | Whey is an acid-based protein and is less viscous. |
| another has emerged. While it is beneficial for people | | | | Whey can be used with fruity flavors because of its |
| to know that their food contains a specific amount of | | | | compatibility with acidulants such as citric acid and |
| nutrients and/or vitamins, there are variations within | | | | malic acid. A challenge with all of these proteins is their |
| those elements that are not captured by a typical food | | | | heat instability – when they are heated, the |
| label. This is illustrated clearly when examining protein. | | | | proteins denature (break apart). Denatured proteins |
| Many consumers are well aware of the importance of | | | | are difficult to digest and difficult to metabolize. Most |
| protein in daily diet. Protein constitutes the very building | | | | proteins on the market fall into this category. |
| blocks that sustain life, from digestion through to | | | | However, an innovative hydrolyzed protein blend called |
| muscle maintenance[ii]. However, eating the | | | | Actinase® could be changing all of this for the |
| Recommended Daily Intake (RDI) of 50 grams of | | | | better. Because of its molecular structure, Actinase is |
| protein may not be as healthy as it should be, due to | | | | very dense. Forty grams of Actinase can be |
| the differences in protein sources and protein qualities. | | | | dispersed in less than three fluid ounces of water, with |
| The variation of protein used in products is almost as | | | | a viscosity no thicker than tomato juice. Any other |
| wide as the variation of products themselves. | | | | protein at this concentration would become a sold |
| Manufacturers may use whey, soy, caseinate and | | | | mass. In other words, Actinase allows manufacturers |
| other protein types to fortify their products with protein. | | | | to add more protein to their product without adding the |
| And within each of these protein types are further | | | | thickness (or, viscosity) normally associated with |
| refinements called ‘protein grades’ such as | | | | protein fortification. Actinase is also very heat stable, |
| whey concentrate, whey isolate, whey hydrolysate, | | | | so it has many applications that transcend the obvious |
| and so on. Though the specific type and grade of | | | | sports drink market. |
| protein used in a product is not captured on the | | | | Yet Actinase’s appeal goes beyond its |
| Nutrition Facts or Supplement Facts panel of a | | | | heat-resistance and low viscosity. It is all natural, |
| product, it is an important distinction. | | | | hypoallergenic, both acid and alkaline stable, and |
| The type and grade of protein determines how well | | | | complete (i.e. Actinase contains all essential amino |
| the body will digest and assimilate it. Certain proteins | | | | acids). Through a natural physiological mechanism |
| such as whey isolate are readily digested after | | | | called thermogenesis, Actinase also stimulates the |
| physical activities. Other proteins such as caseinates | | | | body’s metabolism and caloric burn rate. This is |
| are ideal for sustained energy and anti-catabolism, and | | | | very good news for individuals on a weigh-loss or |
| therefore best taken when there will be a long lapse | | | | weight-maintenance program, since an increased |
| before the next meal (catabolism is the state in which | | | | caloric burn rate reduces the intensity and frequency |
| the body breaks down muscle tissue for energy). | | | | of fat-storing insulin surges. It is also good news for |
| One special grade of proteins - hydrolyzed proteins - is | | | | consumers who want to ingest a good source of |
| used in a very small percentage of products because | | | | protein, but not necessarily taste it, since Actinase has |
| of its high cost to manufacture. It is most often found in | | | | a neutral taste and aroma. |
| infant formula because it is very gentle on the | | | | Only a few years ago, learning about protein was |
| stomach; it is easy to digest and assimilate. Hydrolyzed | | | | confined to simply reading a food label to ensure that |
| proteins are derived from complete proteins | | | | the Recommended Daily Intake was being met. Today, |
| oftentimes through an enzymatic process of breaking | | | | however, the subject has become more complex, |
| down the protein into smaller constituents called | | | | especially with respect to protein. Consumers now |
| peptides. The process divides the long protein | | | | understand that it is not enough to simply understand |
| molecules into shorter molecules called peptides. | | | | how much protein is in their food. They should be |
| Generally, the smaller the peptide (measured in | | | | aware of the source and quality of the protein, as well. |
| Daltons), the easier the protein is to digest and absorb. | | | | ABOUT PROTICA |
| Hydrolyzed proteins also owe their popularity to the | | | | Founded in 2001, Protica, Inc. is a nutritional research |
| fact that, as compared to standard proteins, they are | | | | firm with offices in Lafayette Hill and Conshohocken, |
| less susceptible to denaturing (a process by which the | | | | Pennsylvania. Protica manufactures capsulized foods, |
| proteins are broken into structures that the body | | | | including Profect, a compact, hypoallergenic, |
| cannot easily digest). | | | | ready-to-drink protein beverage containing zero |
| Since hydrolyzed protein is an excellent, natural formula | | | | carbohydrates and zero fat. Information on Protica is |
| of protein, it stands to reason that consumers would | | | | available at |
| continually look for products using it. However, this is | | | | You can also learn about Profect at |
| where the challenge occurs. The Nutrition Facts panel | | | | REFERENCES |
| on product labels does not reveal the grade or even | | | | [i] Source: “Understanding Labels”. |
| the type of protein used. To find this information, the | | | | [ii] Source: “The Importance of Protein”. |
| consumer needs to turn back to the ingredient list. The | | | | Ohiohealth. |
| FDA requires all food products to disclose the source | | | | |