Fish protein powder (FPP) describes a food grade powder product designated primarily for human consumption applications. It differs significantly from fish meal products which are designated for animal feed applications. Fish protein powders have various sanitary processing, purity and functional characteristics which establish them as human food ingredients. [1] Production plants registered for the USA market are located in Peru [2] and France.
Historically, the fish processing methods used for human consumption have been: fresh, canned, frozen, smoked or dehydrated - all of which would be used as a whole food rather than as an ingredient in other foods. Additionally, an industrial fish industry exists where whole fish and by products from fish processing have been cooked and dehydrated to form a product termed fish meal, which is used for animal feed, pet food and fish feed. [3] [ failed verification ]
With the evolution of refining and processing technology and expanded research on the nutrition of fish proteins and peptides, a new industry has developed for the specific purpose of producing a fish protein powder for human consumption with the intent of reaching new ingredient uses and markets. [4] The FPP end product is now used in a variety of food ingredient applications including sports nutrition, food additives and supplements, [5] all of which depend on the finished fish protein powder produced such that it is hygienically safe and also meets sensory requirements of taste, odor and function in prepared foods.
Enzymatic hydrolysis similar to the body's natural digestive process provides the most efficient breakdown of the proteins into smaller fractions termed peptides which can then be separated from the oil and non-digested proteins during liquid phase processing. Subsequent steps of solids and oil removal through various mechanical separation techniques are required to create a final fish protein fraction with acceptable organoleptic properties for use in human food. [6] Minimization of odor through the elimination of fat and oil from the protein fraction, as well as separating out the lowest molecular weight protein fractions from the larger fractions all serve to create a refined fish protein. Some processes utilize solvents to extract the fat but these can result in dangerous handling and potential residual issues. The final step in producing the product is typically spray drying, which involves atomizing the liquid protein in a hot air chamber resulting in rapid evaporation of the water and a fine powder falling to the bottom of the chamber for removal.
The two basic categories used to classify fish protein powders are dependent on the levels of protein, fat, mineral and carbohydrate contained in the powder. The minerals are mostly naturally occurring, organic complexes of magnesium, calcium and phosphorus. The spray drying process may utilize other minerals and carbohydrates to improve flow characteristics of the final product thus altering the natural balance. Powders will all have a residual moisture content in the 4-8% range.
Any animal that consumes a whole protein must break down and digest the protein order to absorb the nutrients. [9] For humans this begins with chewing and the addition of saliva enzymes, followed by acid and protease enzyme digestion in the stomach, whereby the end result is a peptide or amino acid fraction ready for uptake into the blood stream via the small intestine. Research has confirmed that most animals have more Peptide receptors in the gut and lower intestine than they do free amino acid receptors - as such the peptide form of fish protein powder is most conducive for optimal nutritional benefits.[ citation needed ]
Hygienic production of fish protein powder mimics these natural digestion steps, and pending the degree of hydrolysis, the protein powder will actually be a partial or complete peptide powder, ready for immediate absorption in the intestine.
Significant elements of the nutritional science of fish protein powders centers around the bioactive and antioxidant properties of the peptide fractions produced during hydrolysis and their ability to have a positive impact on many conditions including gastrointestinal issues associated with irritable bowel syndrome (IBS) and Crohn's disease [10] [11] - as well reduction effects on hypertension [12] and fast absorption functionality promotes the addition of lean muscle mass to humans consuming the products. Further studies showed that peptides in fish protein powders can minimize injurious effects of anti-inflammatory pain drugs. [13] The University of Maryland School of Medicine concluded that certain peptide fractions from fish may inhibit prostate cancer and possibly other cancers from spreading. [14]
Additional benefits of fish protein powders are centered around diet needs of various subsets of the human population. Individuals who have lactose intolerance, milk allergy, gluten intolerance or coeliac disease (aka Celiac's) require alternate protein sources.[ citation needed ]
The hydrolyzed nature of fish protein powder (low molecular weight profile) leads it to be used in hypoallergenic applications such as infant formulas. [15] There is no evidence that infants who have a high risk of having an allergy to cows milk should be fed hydrolyzed infant formula instead of breast milk for allergy prevention. [15] For infants who have a high-risk of a cows milk allergy but cannot be fed breast milk, there is low-quality evidence suggesting that hydrolyzed protein-based formula may reduce the risk of a cows milk allergy compared to cow milk protein formula. [15]
Gelatin or gelatine is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics.
Trypsin is an enzyme in the first section of the small intestine that starts the digestion of protein molecules by cutting long chains of amino acids into smaller pieces. It is a serine protease from the PA clan superfamily, found in the digestive system of many vertebrates, where it hydrolyzes proteins. Trypsin is formed in the small intestine when its proenzyme form, the trypsinogen produced by the pancreas, is activated. Trypsin cuts peptide chains mainly at the carboxyl side of the amino acids lysine or arginine. It is used for numerous biotechnological processes. The process is commonly referred to as trypsinogen proteolysis or trypsinization, and proteins that have been digested/treated with trypsin are said to have been trypsinized.
Casein is a family of related phosphoproteins that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content.
The small intestine or small bowel is an organ in the gastrointestinal tract where most of the absorption of nutrients from food takes place. It lies between the stomach and large intestine, and receives bile and pancreatic juice through the pancreatic duct to aid in digestion. The small intestine is about 5.5 metres long and folds many times to fit in the abdomen. Although it is longer than the large intestine, it is called the small intestine because it is narrower in diameter.
Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream. Digestion is a form of catabolism that is often divided into two processes based on how food is broken down: mechanical and chemical digestion. The term mechanical digestion refers to the physical breakdown of large pieces of food into smaller pieces which can subsequently be accessed by digestive enzymes. Mechanical digestion takes place in the mouth through mastication and in the small intestine through segmentation contractions. In chemical digestion, enzymes break down food into the small compounds that the body can use.
Whey is the liquid remaining after milk has been curdled and strained. 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 is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.
Digestive enzymes take part in the chemical process of digestion, which follows the mechanical process of digestion. Food consists of macromolecules of proteins, carbohydrates, and fats that need to be broken down chemically by digestive enzymes in the mouth, stomach, pancreas, and duodenum, before being able to be absorbed into the bloodstream. Initial breakdown is achieved by chewing (mastication) and the use of digestive enzymes of saliva. Once in the stomach further mechanical churning takes place mixing the food with secreted gastric acid. Digestive gastric enzymes take part in some of the chemical process needed for absorption. Most of the enzymatic activity, and hence absorption takes place in the duodenum.
Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes up the third largest component but is not a protein. Whey protein is commonly marketed as a protein supplement, and various health claims have been attributed to it. A review published in 2010 in the European Food Safety Authority Journal concluded that the provided literature did not adequately support the proposed claims.
Hydrolyzed protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this exist, most common is prolonged heating with hydrochloric acid, sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.
Bodybuilding supplements are dietary supplements commonly used by those involved in bodybuilding, weightlifting, mixed martial arts, and athletics for the purpose of facilitating an increase in lean body mass. Bodybuilding supplements may contain ingredients that are advertised to increase a person's muscle, body weight, athletic performance, and decrease a person's percent body fat for desired muscle definition. Among the most widely used are high protein drinks, pre-workout blends, branched-chain amino acids (BCAA), glutamine, arginine, essential fatty acids, creatine, HMB, whey protein, ZMA, and weight loss products. Supplements are sold either as single ingredient preparations or in the form of "stacks" – proprietary blends of various supplements marketed as offering synergistic advantages.
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch.
A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk.
Proteins are essential nutrients for the human body. They are one of the building blocks of body tissue and can also serve as a fuel source. As a fuel, proteins provide as much energy density as carbohydrates: 4 kcal per gram; in contrast, lipids provide 9 kcal per gram. The most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition.
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
Donkey milk is the milk from the domesticated donkey. It has been used since antiquity for cosmetic purposes as well as infant nutrition.
Amino acid-based formula is a type of infant milk formula made from individual amino acids. It is hypoallergenic and intended for infants suffering from severe allergy to milk and various gastrointestinal conditions, such as food protein-induced enterocolitis syndrome and malabsorption syndromes. It is sometimes referred to as elemental formula but this is considered a misleading name. Issues with the use of amino acid-based formula include its high cost and its unpalatable taste. Intake of amino-acid formula for healthy infants shows no advantage in growth.
Rice protein is a vegan protein isolate made from rice. It is often used as an alternative to the more common whey and soy protein isolates. To make it, brown rice is treated with enzymes that cause carbohydrates to separate from proteins. The resulting protein powder may then be flavored, and consumed with water, milk, or added to smoothies or health shakes.
Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products. As a powder, it is used as an ingredient in food manufacturing, such as a thickener, foaming agent, or an emulsifier.
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. The Protein Digestibility Corrected Amino Acid Score (PDCAAS), which was recommended by the Food and Agriculture Organization of the United Nations (FAO), became the industry standard in 1993. FAO has recently recommended the newer Digestible Indispensable Amino Acid Score (DIAAS) to supersede PDCAAS.
Soy formula is a substitute for human breast milk. It is a commercial product based on the proteins found in soybeans. Soy infant formula uses processed soybeans as its source of protein, and comes in powdered or liquid form. Usually lactose-free, soy infant formula contains a different sugar. Infants who are intolerant of cows' milk protein may also be intolerant of soy protein. It differs from human breast milk in a number of ways. Soy protein inhibits the absorption of iron. The soy-based formulas discussed by the World Health Organization reports that soy formula is fortified with iron to compensate for this effect. One naturally occurring plant-based compound found in soy-based infant formula is phytic acid. It is also a strong inhibitor of iron absorption, though it can be removed in processing. It is not known how many manufacturers of soy-based formula incorporate this practice. China and Vietnam have regulated soy-based infant formulas to include NaFeEDTA to fortify the formula and enhance the absorption of iron by the infant. When iron compounds are added to soy-based infant formula, the iron compound is encapsulated to prevent it from making the formula dark.
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