The highly hydrolysed whey protein ingredient Lacprodan DI-3092 allows 10 g of high-quality single-source protein to be packed into 100 mL – significantly higher than the market standard of 6-7 g per 100 mL.
Additionally, it is designed to taste great with minimal bitterness, helping overcome a key challenge in medical nutrition.
Whey protein hydrolysates are produced through an enzymatic process whereby protein is broken down into peptides.
Sometimes described as “predigested,” they are a valuable solution for the nutritional needs of patients with impaired gastrointestinal function or nutrient absorption.
However, peptide-based products are also known for an unappealing bitter taste. This is a serious problem given the impact of taste and texture on compliance with medical nutrition.
Many patients report that medical drinks have an unpleasant texture and taste; and, in a recent study, half of those recommended medical nutrition plans did not complete them or did not take the full dosage.
Mads Dyrvig, Head of Sales Development, Specialised Nutrition at Arla Foods Ingredients, said: “Whey protein hydrolysates are essential for peptide-based medical nutrition but there are three key challenges in the category."
"The first is to improve taste and texture, which is important to ensure patient compliance. The second is to go higher in protein and the third is to do that using a high-quality protein source. Lacprodan DI-3092 – our best-tasting whey protein hydrolysate yet – overcomes all three challenges.”
To showcase the new product, Arla Foods Ingredients has created two new prototypes: a ready-to-drink beverage and a ready-to-mix powder. Both the 200 Kcal recipes contain 10 g of protein/100 mL and offer a very mild taste as well as low viscosity.
Lacprodan DI-3092 offers a high degree of hydrolysis (16-22%) and low lactose content. It is also UHT-stable, making it suitable for both direct and indirect heat treatment.
