Protein hydrolysates of vegetable origin

GLUTENAMIN® N6.5 Hydrolyzed Protein, vegetable origin

Amino acids and peptides
> 50 %

Total nitrogen
6,5 %

Dry matter
≥ 55 %

Ashes (500°C)
≤ 3 %

pH (10% in H₂O)
6,5 ± 0,5

Density (20°C)
1,19 ± 0,02 kg/l

Viscosity (20°C)
250 mPa·s
GLUTENAMIN® NK Hydrolyzed Protein, vegetable origin

Amino acids and peptides
> 24 %

Total nitrogen
> 5,4 %

Dry matter
≥ 60 %

Ashes (500°C)
≤ 9 %

pH (10% in H₂O)
5,5 ± 0,5

Density (20°C)
1,30 ± 0,02 kg/l

Viscosity (20°C)
– mPa·s

Raw materials and applications

Protein hydrolysates are versatile, multifunctional ingredients because of their technical, bioactive, and nutritional properties. Water-soluble plant protein hydrolysates are used in food and feed production as well as in the processing and manufacture of cosmetic products.

We recommend the use of PROTEIN PRODUCTS hydrolysates for technical applications. The raw materials we process are exclusively non-genetically modified (non-GMO) yeasts, organic acids, cereal- and potato proteins.