Whey Protein: Advances in Nutrition and Applications
January 2012/NutraSolutions -- Whey protein is a desirable food ingredient, recognized for its well-substantiated effects on health and its superior performance in food formulations. Proteins, including whey, could improve risk factors for cardiovascular disease by reducing serum triacylglycerol, increasing HDL cholesterol and reducing blood pressure. Positive outcomes for diabetics include reduced fasting blood glucose, and improved postprandial glucose levels and insulin responses1.
Research points to protein’s ability to promote satiety, lower energy intakes and have
a higher thermogenic effect (diet-induced energy expenditure) than carbohydrate or fat.
The development of ingredients for satiety is part of the food industry‘s efforts to responsibly address the serious issue of overweight and obesity. Some studies show protein is more satiating, promotes lower energy intakes and has a higher thermogenic effect than carbohydrate or fat. The oxidation of amino acids, in particular leucine, when fed in excess, could be in part responsible for these effects2.
Whey proteins assist in weight loss, the mechanisms which include angiotensin-converting enzyme (ACE) inhibitor activity3. Its high concentration of leucine appears to act in the repartitioning of dietary energy from adipose tissue to skeletal muscle, resulting in greater preservation of skeletal muscle and accelerated fat loss during weight loss4.
A preload drink of whey protein was found to be more satiating when compared with casein; it was also associated with higher postprandial circulating levels of amino acids (AA, 28%), and the satiety-signaling molecules cholecystokinin (CCK, 60%) and glucagon-like peptide (GLP-1.65%), compared to casein5. Whey protein also has a low glycemic load of 2/100g for concentrates and less than one for whey protein isolates.
For the sports enthusiast, whey protein contains the highest concentration of branched-chain amino acids (BCAAs) available: Oxidation of amino acids, mainly BCAAs, can provide up to 10-15% of total energy required during prolonged exercise.
For growth and development, as well as during aging, when compared to other protein types, whey protein offers a Protein Efficiency Ratio (PER) of 3.2 and a “perfect” Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1.00.
Hilmar Ingredients supplies whey protein and lactose made from sweet whey sourced from its parent company’s large-scale cheese operations in California and Texas. Utilizing the world’s largest volume of Jersey cow milk as part of a secure and traceable milk supply, the products are GMO-free, EU-conforming, kosher and halal, and the milk supply is certified BSE-free.
Three types of whey proteins are available:
1. Hilmar Whey Protein Concentrate (WPC)—typically 80% protein. Specialty proteins include lactose-free, high-gelling and alpha-lactalbumin-enriched.
2. Hilmar Whey Protein Isolate (WPI)—typically +90% protein and contributing maximum protein with almost no fat or carbohydrate. WPIs geared toward clear beverages reduce astringency and aid clarity; others are instantized for dry mixes.
3. Hilmar Whey Protein Hydrolysate (WPH)—typically 80% protein. Enzymatically broken into smaller proteins, peptides and AA to provide options in flavor, texture improvements and nutritional value.
Making popular beverages more nutritious through whey protein fortification is Hilmar’s specialty. Its highly qualified team is expert at formulating drinks, juices, shakes, isotonic or dry-mixes, and more to ensure an end-product full of the wellness benefits of whey protein. NS
1. Layman, DK, et al. 2008. Am J ClinNutr. 87(suppl):1571-5S.
2. Gilbert, JA, et al. 2011.Nutr Meta Cardiovasc Dis. 21:B16eB31.
3. Anderson, G.H. and Moore, S.E. 2004. J Nutr. 134: 974S-979S.
4. Zemel, MB. 2009. PhysSportsmed. 37(2):29-39.
5. Hall WI, et al. 2003. Brit J Nutr. 89: 239-248.
For more information:
Hilmar Ingredients • Hilmar, Calif.
Gwen Bergetzi • 209-656-2582