enow.com Web Search

  1. Ads

    related to: difference between casein and isolate

Search results

  1. Results from the WOW.Com Content Network
  2. Casein - Wikipedia

    en.wikipedia.org/wiki/Casein

    Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk. [3] Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. [4] The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier.

  3. Milk protein concentrate - Wikipedia

    en.wikipedia.org/wiki/Milk_protein_concentrate

    MPC contains micellar casein, whey proteins, and bioactive proteins in the same ratio found in milk. As the protein content of MPC increases, the lactose levels decrease. This high-protein low-lactose ratio makes MPC an appealing ingredient for protein-fortified beverages and foods and low-carbohydrate foods. [2]

  4. Whey protein - Wikipedia

    en.wikipedia.org/wiki/Whey_protein

    There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19] Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. [2] Whey protein is also commonly used as a thickener to improve texture and decrease syneresis in many types of yogurt.

  5. Digestible Indispensable Amino Acid Score - Wikipedia

    en.wikipedia.org/wiki/Digestible_Indispensable...

    A major difference between DIAAS and PDCAAS, is that PDCAAS is truncated at 100%, while DIAAS is not. ... Soy Protein Isolate [3] [4] 0.98 0.898 Met + Cys Pea Protein ...

  6. Whey - Wikipedia

    en.wikipedia.org/wiki/Whey

    It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.

  7. Protein quality - Wikipedia

    en.wikipedia.org/wiki/Protein_quality

    Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are various methods that rank the quality of different types of protein, some of which are outdated and no longer in use, or not considered as useful as they once were thought to be.

  1. Ads

    related to: difference between casein and isolate