Consumers should always try to look at the ingredient list found on the label of their food products with the intention to understand what they’re really putting into their bodies. It discloses the ingredients that make up the product, sorted in order from most abundant to least abundant. What it does not show is the actual quantity of each ingredient. As such, more people than ever before are reading the Nutrition Facts panel on product labels to actually understand what’s in their food [i].
It is generally helpful for consumers to know what their food contains and what sorts of vitamins and nutrients they’re consuming. However, many components are currently not captured by a typical food label. This is illustrated clearly when analyzing protein.
Many consumers are well aware of the significance of protein in daily diet. Protein constitutes the very building blocks that sustain life, from digestion to muscle upkeep [ii]. The ordinary Recommended Daily Intake may actually not be as healthy as it once was since 50 grams of protein can come from different kinds and qualities of proteins.
The variation of protein used in products is almost as broad as the variation of products themselves. Manufacturers may use whey, soy, caseinate, and other protein varieties to fortify their products with protein. And within each of these protein types are additional refinements called ‘protein grades’ such as whey concentrate, whey isolate, whey hydrolysate, and so on. These types and grades of protein are not seen on the labels of many products.
The type and grade of protein determines how well the body will digest and assimilate it. Certain proteins such as whey isolate are readily digested after physical activities. Other proteins such as caseinates are perfect for sustained energy and anti-catabolism, and due to this fact best taken when there will be a protracted lapse before the next meal (catabolism is the state in which the body breaks down muscle tissue for energy).
Hydrolyzed proteins are generally used but in small portions due to its price. It is usually found in infant formula because it’s easy on the stomach and easy to assimilate. They are derived from complete proteins usually by means of an enzymatic process that breaks proteins into smaller peptides. Long protein molecules are then divided into peptides. Generally, the smaller the peptide (measured in Daltons), the easier the protein is to digest and absorb.
Hyrolyzed proteins are also fashionable because they help lessen the consequences of denaturing where proteins are made smaller into structures that the body is unable to digest easily.
Since hydrolyzed protein is a superb, natural formula of protein, it stands to reason that consumers would continually look for products using it. However, this is where the challenge occurs. The Nutrition Facts panel on product labels does not reveal the grade or even the kind of protein used. Consumers have to turn to the ingredient list. The FDA requires all food products to disclose the source of all proteins (eg. whey, soy, egg), but not the grade (eg. concentrate, isolate, hydrolysate).
Since all proteins aren’t the same, producers make use of numerous strategies for incorporating them into products. Proteins such as caseinate and soy are alkaline-based and may only be used with ‘milky’ flavors such as chocolate and vanilla. Another drawback to casienates and soy is their high viscosity (thickness). Their extreme viscosity prevents more of those sources from being used in products. Whey is an acid-based protein and is less viscous. It is often used in fruity flavors because it works well with citric and malic acid. A challenge with all of these proteins is their heat instability – when they’re heated, the proteins denature (break apart). These proteins which have then become denatured are difficult to metabolize and digest. Most protein products will include caseinate, soy, or whey.
The product Actinase is a hydrolyzed protein blend that can help with these issues. It is extraordinarily dense and be easily dispersed in water. Forty grams of Actinase can be dispersed in less than three fluid ounces of water, with a viscosity no thicker than tomato juice. Any other protein at this concentration would become a solid mass. In other words, Actinase allows manufacturers to add more protein to their product without adding the thickness (or, viscosity) usually associated with protein fortification. Actinase is also very heat stable, so it has many applications that transcend the obvious sports drink market.
Actinase is also interesting for different reasons. It is all natural, hypoallergenic, both acid and alkaline stable, and complete (i.e. Actinase contains all essential amino acids). Through a natural physiological mechanism referred to as thermogenesis, Actinase also stimulates the body’s metabolism and caloric burn rate. This is very good news for people on a weight-loss or weight-maintenance program, since an increased caloric burn rate reduces the intensity and frequency of fat-storing insulin surges. It can also be excellent news for consumers who need to ingest a good source of protein, but not necessarily taste it, since Actinase has a neutral taste and aroma.
Food labels can only do so much in helping you understand what you eat. Today, however, the topic has become more complex, especially with respect to protein. Consumers need to be aware of the quantity and quality of the protein in their food. They ought to concentrate on the source and quality of the protein, as well.
REFERENCES
[i] Source: “Understanding Labels”. Supermarketguru.com. http://www.supermarketguru.com/page.cfm/261
[ii] Source: “The Importance of Protein”. Ohiohealth.com http://www.ohiohealth.com/facilities/mcconnell/weightmanage/details/protein.htm
Protica Research (Protica, Inc.) specializes in the development of Capsulized Foods. Protica manufactures Profect, IsoMetric, Pediagro, Fruitasia and over 100 other brands, including Medicare-approved, whey protein supplements for bariatric surgery patients. You can learn more at Protica Research – Copyright