Hydrolyzed milk protein

Hydrolyzed milk protein (CAS 92797-39-2), also referred to as milk protein hydrolyzates, is produced by enzymatic or chemical breakdown of whole milk proteins into peptides and free amino acids.

It functions as a bioactive ingredient across food, personal care, and animal nutrition applications. It delivers functional performance that intact milk proteins cannot achieve at equivalent inclusion levels.

In sports nutrition and clinical food formulations, it provides rapidly absorbed peptides that support protein fortification targets. This occurs without the digestive load associated with whole proteins.

Personal care manufacturers incorporate it into hair conditioners, skin creams, and serums. Its low molecular weight peptide fractions improve moisture retention and surface adhesion for cosmetic use.

In infant and medical nutrition, partially hydrolyzed grades reduce allergenic potential. These grades maintain the specific amino acid profiles required for complete and specialized nutritional formulations.

Animal feed producers use it as a highly digestible protein source in starter feeds for young livestock. It is also frequently utilized in aquaculture diets to ensure optimal growth and health.

The product is supplied as a spray-dried powder, with degree of hydrolysis being the primary specification for application fit. Food-grade material is the standard commercial form for most buyers.

Kosher and halal certifications are commonly available for these products. Grades vary by molecular weight distribution and protein content, typically ranging from 70% to 90% protein on a dry basis.