Properties:
Hydrolyzed turkey protein contains a mixture of peptides, polypeptides, and amino acids resulting from controlled enzymatic hydrolysis. The product is characterized by excellent solubility and high digestibility.
Applications of Hydrolyzed Turkey Protein:
Its specific flavor profile, described as slightly brothy, allows this hydrolysate to serve both nutritional and sensory functions, particularly in products such as soups, sauces, and food concentrates. In nutraceutical applications, it is utilized as a source of protein with high biological value, while in the food industry, it can be used as an ingredient to enrich products with protein and improve their amino acid profile. Due to its functionality, it also finds application in products for athletes and in foods for special dietary uses.
The product is used in:
- dietary supplements (high-protein),
- functional foods,
- sports products,
- soups, sauces, and flavor concentrates,
- feed products.
