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.

Where is Hydrolyzed milk protein used?

• Sports nutrition and clinical food formulations: rapidly absorbed peptides for protein fortification
• Infant and medical nutrition: partially hydrolyzed grades with reduced allergenic potential
• Personal care: hair conditioners, skin creams and serums, where low molecular weight peptide fractions improve moisture retention and surface adhesion
• Animal feed: highly digestible protein source in starter feeds for young livestock
• Aquaculture diets support optimal growth and health.

Good to know: Degree of hydrolysis is the primary specification for application fit. Grades vary by molecular weight distribution and protein content, typically ranging from 70% to 90% protein on a dry basis.

Commercial specifications

• Degree of hydrolysis: primary specification for application fit
• Protein content typically 70% to 90% on a dry basis
• Kosher and halal certifications commonly available