The following high quality protein sources are utilized in Health Management and Nutrition’s Nutritional Food Supplements to provide the correct balance of amino acids in the amounts required for healthy weight loss.
Calcium Caseinate, Sodium Caseinate, Potassium Caseinate
Casein is the primary protein in milk. Caseinates are processed from skim milk via a series of reactions where the calcium, sodium and/or potassium are added to separate out the protein fraction. This fraction is then dried to be maintained in a stable form. Milk protein is high quality protein since it provides all of the essential amino acids. Caseinates are typically 90% protein and therefore very low in fat, and very low in the milk carbohydrate lactose.
WHEY PROTEIN CONCENTRATE
Whey is a fraction of milk, which, in its liquid form, contains a low amount of high quality milk protein. However, through specialized ultra-filtration processes the protein in the whey can be concentrated to provide an excellent source of high biological value protein. Whey protein concentrates can have a wide range of protein and carbohydrate contents. The choice of a whey protein vs. a caseinate in a product will be decided for each product based on the particular characteristics of the product and the required nutritional parameters.
MILK PROTEIN ISOLATE OR TOTAL MILK PROTEIN
Milk Protein Isolate is derived from skim milk in which the casein and whey proteins are isolated together to provide excellent nutritive value. Like other milk proteins, these isolates contain all of the essential amino acids and provide the benefits of both caseinates and whey there by referred to as Total Milk Protein. Such products are approximately 90 percent protein and contain virtually no lactose.
NONFAT DRY MILK:
This is a dry form of skim milk. The powdered product contains about 35% protein and still contains the carbohydrate lactose. It is used in a variety of products, often in combination with caseinates, since it still provides high quality protein while adding good flavor characteristics.
PASTEURIZED EGG WHITE SOLIDS:
Egg whites or albumin is another high quality protein used in a dry form in some supplements. Only pasteurized egg white is used rather than whole egg since egg yolk contains fat and cholesterol. The dried form of egg whites is frequently used in combination with milk proteins in nutritional supplements to improve the flavor profile of dried egg white.
SOY PROTEIN:
Soy protein is derived from soybeans. Soy protein is a good protein source providing the balance of amino acids required by World Health Organization to meet human requirements and provide other important health benefits. Soy proteins and milk proteins are sometimes used together in supplements to provide optimal flavor and texture profiles.
These products all have a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0.
Flavors
COCOA POWDERS:
Cocoa is processed from cocoa beans. There are a wide variety of cocoa powders that are obtained from using different types of beans or different processing steps to obtain particular flavor profiles.
NATURAL AND ARTIFICIAL FLAVORS:
Products that are maintained in a stable dry form require specialized flavors. These flavors are made by extracting the flavor from natural product or by synthetically duplicating those flavors. The proper flavor is critical in the success of a product. Usually a combination of flavors is required to get the very best taste and stability.
HYDROLYZED VEGETABLE PROTEINS AND YEASTS:
These ingredients are common in savory products. Common vegetable sources for these proteins include soy, wheat and corn. By processing through specialized techniques these proteins are used to impart flavor or potentiate the flavor of other ingredients. Hydrolyzed vegetable proteins may be found in many savory flavored supermarket products such as soups.
SALT
- The level of added salt is kept under tight control in supplements, but if allowable, will typically accentuate flavor. Salt contains 39% sodium and therefore is minimized by use of alternate nonsodium or lower sodium ingredients such as potassium chloride or disodium inosinate and disodium guanylate.
SWEETENERS
Aspartame
Aspartame is a widely used artificial sweetener. This high intensity sweetener is highly effective in replacing the more caloric sweeteners like sugar or fructose in non-heat-treated products. Aspartame is a combination of two amino acids, phenylalanine and aspartic acid. Some individuals are unable to metabolize phenylalanine due to a genetic disorder call Phenyketonuria (PKU). The warning statement below the ingredient line on all products that contain aspartame is addressed to individuals who have this disorder.
Sugar and fructose:
Sugar, fructose or other sugars are sometimes used in low amounts in nutritional supplements because of their stability and contribution of a different type of sweetness than can be obtained with aspartame alone.
Texture Modifiers (Thickeners and Emulsifiers):
A wide variety of starches and gums are used to provide favorable textures to nutritional supplements just as they are in a wide variety of supermarket products. In supplement development the goal is to make foods that taste as good as their typically higher calorie, lower protein forms. To accomplish this change, the fat component may need to be limited with the favorable taste characteristics of fat replaced by other less caloric ingredients. Listed below are some of these components.
GUAR GUM
Is derived from the seeds of a leguminous plant and is a source of soluble dietary fiber. It is a common thickener because of versatility in a wide variety of food systems. Guar gum is generally recognized as safe by the FDA and is approved for use in foods.
CARRAGEENAN:
Is a food gum, which provides the textural benefits of viscosity and gelation in shakes and puddings. Carrageenans interact with proteins, starches and/or phosphates to produce a variety of textures.
MODIFIED STARCH (Tapioca and Corn):
Modifications are made to starches allowing them to work well in specific products. Starches function to thicken liquids, just as tapioca is used to make pudding or corn starch is used to thicken gravy. The addition of starch is also common in many supermarket products.
POLYDEXTROSE:
Polydextrose is processed from corn. It has the very special nutritional property of only having 1/4 of the calories of other food carbohydrates. The balance of the carbohydrate is not digested and acts as fiber in the diet. Polydextrose can help the blending characteristics of a powdered product and also aid the texture of the product.
LECITHIN:
Lecithin is an emulsifier, which is derived from soybeans. It is used to enhance the solubility of a dry mix when water or milk is added.\
Other Ingredients
PHOSPHATES
Various phosphates are used in nutritional supplements. Sometimes they work together with gums to provide thickness. Other times they are used as buffers to allow the protein to stay in solution or may be used to help the product stay in a powdered form during storage. Phosphates are common food stabilizers and can be seen in supermarket products such as pudding mixes.
FD&C COLORS
Only certain artificial colors are approved for use in foods. These colors have had extensive governmental testing to certify their safety. Their use in nutritional supplements allows products to have a pleasing appearance. Use of natural colors tends to be more limiting in the range of each color and in solubility.
FIBER
Fiber is added to products, when possible, by the addition of ingredients such as gum arabic, cellulose gum or particular grain fibers found in corn bran or oat bran. These fibers are all plant derived. The choice of fibers in a supplements must be made carefully since many fibers will tend to alter the texture of the product.
PARTIALLY HYDROGENATED VEGETABLE OILS
The vegetable oils commonly used are soybean and cottonseed oils. The oils are hydrogenated to different degrees to provide increased stability and functionality.
SODIUM CITRATE
Is often used in combination with other acids to control the acidity of fruit drinks. It also functions as a buffer to allow the proteins to stay in solution.
