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(For taste improvement in hydrolysates, HYDROPRO CP is commonly paired with DEBITTER PRO.)
Protein beverages (RTD) • Protein powders • Nutrition blends • Sports nutrition • Bars • High-protein bakery • Functional protein ingredients
0.02–0.20% on protein
(Exact dosage depends on protein type, target DH, reaction time, and processing conditions.)
It is used to produce functional plant protein hydrolysates and improve plant protein performance in powders and RTD beverages by controlled protease processing.
DH is the percentage of peptide bonds cleaved during hydrolysis. It controls peptide size distribution and strongly affects solubility, viscosity, taste, and functionality.
Over-hydrolysis can reduce texture and increase bitterness. Controlled hydrolysis targets the best balance between solubility and sensory quality.
Pea, soy, rice, wheat, and blended plant proteins—final results depend on protein quality and processing conditions.
Yes. Improved solubility and dispersion can reduce sedimentation risk and improve mouthfeel in RTD protein systems (process dependent).
Bitterness can increase at higher DH. Use DH control and consider pairing with DEBITTER PRO for taste optimization.
Typically by heat inactivation or controlled pH adjustment, depending on your process.
Start at 0.05–0.10% on protein, then adjust based on DH and functional targets.
pH, temperature, solids %, enzyme dose, reaction time, mixing, and stopping method. These determine DH and functionality.
DH measurement, solubility %, dispersion time, sedimentation index, viscosity, taste/bitterness, and emulsification/foaming performance.