Ingredient
Hydrolyzed Milk Protein
What is Hydrolyzed Milk Protein?
Hydrolyzed Milk Protein is derived from cow's milk and consists of proteins that have been broken down into smaller peptides and amino acids through a process called hydrolysis. This process improves digestibility and reduces the allergenic potential of milk proteins.
It is commonly used in food and personal care products for its nutritional properties and moisturizing effects. In food, it enhances protein content and is considered less allergenic than whole milk proteins, making it suitable for products targeting sensitive individuals.
When you see it on a label, it's important to consider any milk allergies, although its hydrolyzed form might reduce adverse reactions. It’s also advantageous for those seeking to increase protein intake without consuming intact milk proteins.
Commonly found in: infant formula, protein shakes, energy bars, skin creams, hair conditioners
What to watch
- May still cause reactions in individuals with severe milk allergies despite hydrolysis.
Benefits
- Provides a source of high-quality protein that is easier to digest.
- May be less allergenic compared to non-hydrolyzed milk proteins.
Hydrolyzed Milk Protein is generally recognized as safe (GRAS) by the FDA for use in foods.
Studies show hydrolyzed proteins can be easier to digest and less allergenic, but reactions can occur in very sensitive individuals.
Hydrolyzed Milk Protein is derived from cow's milk, hence not suitable for a vegan diet.
Sources: Everything Added to Food in the United States (EAFUS): A Food Additive Database · Hydrolyzed Milk Proteins in Allergy and Immunology
Scout's take
Hydrolyzed milk protein is used to enhance texture and flavor in dairy products. It is broken down into smaller peptides, which can be easier to digest for some individuals. This ingredient is common in processed dairy to improve mouthfeel and protein content.
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