Optipep is becoming the amount one hydrolysed protein for taste performing significantly higher than leading products on the market in conditions of overall taste and palatability. When tasted in an final product by serious sports enthusiasts and users of sports nourishment products, the new clean tasting hydrolysed whey necessary protein was evaluated significantly better on overall taste, trail, mouth feel, aroma and appearance. ELISA Kits
A raw materials supplier commissioned the exhaustive sensory study to better understand consumer attitudes towards taste and acceptability in the sports nutrition market. 300 serious sports fanatics involving the ages of dua puluh enam and 35 based in the Netherlands participated in the study, each sampling one sample and providing detailed preference data. The investigation carried out by Opinion-Group who focus on sensory analysis of food & refreshment products.
Optipep allows athletics nutrition manufacturers to integrate WPH without the compromises in conditions of customer experience or flavour in last products. Nutritionally, Optipep offers high levels of di- and tri-peptides which are suitable for rapid delivery of essential peptides for restoration and strength building. Optipep also permits manufacturers to make a WPH promise on their product product labels to appeal to specific customer sectors.
New studies have highlighted the increased insulinotrophic effects of WPH, Optipep, when compared with native designer whey protein. Research carried away at the Department of Physical Education and Athletics Science at the University or college of Limerick highlights the value of an increased insulin response in assisting recovery and reducing muscle injury post exercise.
What is Optipep?
Optipep is a range of proteins hydrolysates created from pure whey proteins, whey being the liquid recovered following dairy products production from cow’s dairy. Whey Protein Concentrate hydrolysates contain 80% protein and Whey Protein Isolate hydrolysates contain 90% protein. The hydrolysis process enzymatically consumes the protein into smaller peptides and fractions. The Optipep range includes products with varying degrees of hydrolysis and many have been developed for maximum performance in a variety of applications.
How is Optipep produced?
Optipep is produced by enzymatic hydrolysis of WPH and WPI. Non GMO Food Level enzymes are being used with specific focus on reduction of bitterness. Following your hydrolysis step, the preparation is high temperature treated to irreversibly deactivate the enzymes. Optipep is spray dried and instantised for optimum solubility in water.
Precisely what is the shelf life of Optipep?
Optipep is a spray dried powder that is kept in high quality packaging. When stored under the correct conditions – under clean, cool dry out conditions not confronted with immediate sunlight or strong odors and avoiding direct exposure to walls and floors – Optipep has an advised life of 24 several weeks.