Consumers ought to always try to look at the ingredient list found on the label of their food products so as to understand what they’re really putting into their bodies. It goes in order from the most abundant ingredient to the least abundant ingredient. What it doesn’t show is the actual quantity of every ingredient. As such, more individuals than ever before are reading the Nutrition Facts panel on product labels to truly understand what is in their food [i]. It is generally beneficial for consumers to know what their food contains and what kinds of vitamins and nutrients they are consuming. However, many elements are currently not captured by a typical food label. We’ll illustrate this by taking a look at protein. Many consumers are well aware of the importance of protein in daily diet. Protein constitutes the very building blocks that sustain life, from digestion to muscle upkeep [ii]. The traditional Recommended Daily Intake may actually not be as healthy as it once was since 50 grams of protein can come from different kinds and qualities of proteins. The variation of protein used in products is almost as extensive as the variation of products themselves. Manufacturers might use whey, soy, caseinate, and other protein types to fortify their products with protein. “Protein grades” such as whey concentrate, whey hydrolysate, and whey isolate are also used to help refine these proteins. Though the specific type and grade of protein used in a product is not captured on the Nutrition Facts or Supplement Facts panel of a product, it is an important distinction. The grade and kind of product is going to determine how easily you’ll be able to digest and assimilate the food. Foods such as caseinates are great for sustaining energy and preventing catabolism where the body breaks down the body’s muscles for energy. Hydrolyzed proteins are sometimes used but in small quantities due to its price. It is usually present in infant formula because it is easy on the stomach and easy to assimilate. They are derived from complete proteins usually via an enzymatic process that breaks proteins into smaller peptides. The process divides the long protein molecules into shorter molecules known as peptides. The smaller these peptides are, the easier the protein can be absorbed and digested. Hyrolyzed proteins are also widespread because they help lessen the consequences of denaturing where proteins are made smaller into structures that the body is unable to digest easily. Since hydrolyzed protein is an excellent, natural formula of protein, it stands to reason that consumers would continually look for products using it. However, this is where the challenge occurs. This is because your product label’s Nutrition Facts will not inform you what kind of grade or type of protein is used. Consumers have to turn to the ingredient list. The FDA requires all sources of protein be disclosed; however the grade of the protein nonetheless remains a mystery. Since all proteins are not the same, manufacturers make use of various methods for incorporating them into products. Proteins such as caseinate and soy are alkaline-based and may only be used with ‘milky’ flavors such as chocolate and vanilla. Another drawback to casienates and soy is their high viscosity (thickness). Their extreme viscosity prevents more of these sources from being used in products. Whey is an acid-based protein that’s much less thick than its other sources. Whey can be utilized with fruity flavors due to its compatibility with acidulants such as citric acid and malic acid. Caseinate, soy, and whey all have heat instability and their proteins will break apart if the experience heat. Denatured proteins are difficult to digest and difficult to metabolize. Most protein products will include caseinate, soy, or whey. The product Actinase® is a hydrolyzed protein blend that may help with these issues. It is extremely dense and be easily dispersed in water. Forty grams of Actinase can be dispersed in less than three fluid ounces of water, with a viscosity no thicker than tomato juice. Other protein sources would become solid at this density. Actinase also allows more protein to enter into its product without adding the thickness which makes it harder to consume. It is also heat stable and can be utilized in different ways in contrast to its other protein source counterparts. Yet Actinase’s attraction goes beyond its heat-resistance and low viscosity. It is all natural, hypoallergenic, both acid and alkaline stable, and complete (i.e. Actinase contains all essential amino acids). Actinase helps stimulate thermogenesis which permits the body to maintain a high metabolism. This is superb news for people on a weight-loss or weight-maintenance program, since an increased caloric burn rate reduces the intensity and frequency of fat-storing insulin surges. It can be excellent news for consumers who need to ingest a good source of protein, however not necessarily taste it, since Actinase has a neutral taste and aroma. Only a couple of years ago, learning about protein was confined to simply reading a food label to make sure that the Recommended Daily Intake was being met. They are nonetheless missing a protein part that will be extraordinarily helpful in letting you understand what you’re putting into your body. Consumers need to be aware of the amount and quality of the protein in their food. Consumers also need to understand what sources of protein are used in order to understand what’s best for them. REFERENCES [i] Source: “Understanding Labels”. Supermarketguru.com. http://www.supermarketguru.com/page.cfm/261 [ii] Source: “The Importance of Protein”. Ohiohealth.com http://www.ohiohealth.com/facilities/mcconnell/weightmanage/details/protein.htm
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