Findings can have major implications for other functional traits, such as solubility, mixability and taste.
PR-Inside.com: 2017-11-10 15:20:37
A newly published study showed that Plasma Nutrition’s Ingredient Optimization™ technology can increase the surface area of whey protein by up to 25% without altering the particle size. This has major implications for other functional traits, including the possibility for improved solubility, mixability and taste.
Ingredient Optimization™ (patent pending) is a process developed by Plasma Nutrition to make protein more efficient, improving their bioavailability and bioefficacy. Last June, a study by the University of South Florida on a double-blinded randomized cohort of thirty-two resistance-trained males found that Ingredient Optimized ioProtein™ can achieve the same results as standard WPI with 26% less quantity.
“With this research we continue to expand the solid scientific foundation for our technology and to demonstrate its potential for nutritional supplements and other food and beverage applications,” says Plasma Nutrition’s co-founder Chris Flynn-Rozanski.
Changing the structure of proteins on a commercial scale has proven challenging so far. Current processing methods, like hydrolysis or enzymatic approaches tend to have a negative impact on proteins taste, solubility, or dispersion, making them less appealing to consumers. On the other hand, a novel technology that delivers ideal protein efficacy without altering protein’s functional properties could be used in significant volumes, with important implications for the nutritional and dietary supplements industry.
“Protein is a critical part of all nutritional supplement categories, from weight management to clinical nutrition to medical foods, so it’s surprising how little truly novel research and development is being done to improve it,” says Plasma Nutrition’s co-founder Stephen Motosko. “This successful study helps demonstrate why Ingredient Optimized protein is the only technology approach that addresses whey protein at its source.”
The potential of these findings could also be beneficial for the rest of the food industry. While there is a large body of research on surface expansion approaches on inorganic materials, applications on organic compounds were not explored as extensively. Therefore, this study opens up the possibility to duplicate these results across substances such as salt or sugar, and achieve the desired taste with a reduced use of the ingredient.
About Plasma Nutrition
Plasma Nutrition is a New York-based tech startup founded in 2015 with the mission to unlock the full potential of the food we eat and to improve health outcomes. Plasma Nutrition's protein processing technology, called Ingredient Optimization™ (patent pending), includes a specifically-designed hardware platform, an innovative food transformation process, and custom-designed quality control.
For more information please visit www.becomeio.com
or contact Chris Flynn-Rozanski.
1209 Orange Street
Wilmington, DE 19801
848 391 8393
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