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The Versatility of Actinase Protein Complex

The list of ingredients on the back or side of each food product commercially available – with some exceptions – serves as the consumer’s best starting point for understanding the actual content of each product. It describes the ingredients of the product, sorted in order from most abundant to least abundant. What it does not show is the actual amount of each ingredient. As such, more people than ever before are reading the Nutrition Facts panel on product labels to really understand what is in their food. [I]

However, when a problem has been solved, another has emerged. If it is good for people to know that their food contains a specific amount of nutrients and / or vitamins, there are variations within those elements that are not captured by a label of a typical food. This is clearly illustrated in examining proteins.

Many consumers are well aware of the importance of protein in the diet. Protein is the building blocks that sustain life, from digestion to muscle Maintenance [ii]. However, eating the recommended daily intake (RDI) of 50 grams of protein may not be as healthy as it should be, because of differences in protein sources and qualities of proteins.

The protein variation used in products is almost as wide as the change of the products themselves. Manufacturers may use whey, soy, caseinate and other proteins to enhance their products with proteins. And in each of these types of proteins are further improvement called “classes of proteins” as whey concentrate, whey protein isolate, whey hydrolyzate, and so forth. Although the type and quality of the specific protein used in a product is not captured on the Nutrition Facts panel or supplement facts of a product, it’s an important distinction.

The type and quality of the protein determines how the body will digest and assimilate. Some proteins such as whey isolate are readily digested after physical activity. Other proteins such as caseinates are ideal for sustained energy and anti-catabolism, and therefore best taken when there is a long period before the next meal (catabolism is the state in which the body breaks down muscle tissue for energy).

special class of proteins – hydrolyzed proteins – is used in a very small percentage of products because of its high cost to manufacture. It is usually in infant formula because it is very gentle on the stomach; it is easy to digest and assimilate. Hydrolysed proteins are often derived from complete proteins by an enzymatic process of breaking the protein into smaller blocks called peptides. The method separates the protein molecules in long molecules called shorter peptides. Generally, the more the peptide (measured in Daltons), the more protein is digested and absorbed.

Hydrolyzed proteins also owe their popularity to the fact that, compared with standard proteins, they are less susceptible to denaturation (a process by which proteins are divided into structures that the body can not easily digest).

Since hydrolyzed protein is an excellent natural formula of protein, it is clear that consumers are constantly looking for products using it. However, this is where the challenge occurs. The Nutrition Facts panel on product labels does not reveal the grade or even the type of protein used. To find this information, the consumer needs to return to the list of ingredients. The FDA requires all food products to disclose the source of all proteins (eg. Whey, soy, eggs), but not the note (eg. Focus, isolate, hydrolyzate).

Since all proteins are not the same, manufacturers use various methods to integrate into products. Proteins, such as caseinate and soy are alkaline base and can not be used with flavors “milky” such as chocolate and vanilla. Another disadvantage of casienates and soy is their high viscosity (thickness). This limits the amount of caseinate or soya that can be used in a beverage. Whey is an acid-based protein and is less viscous. The whey may be used with fruit flavors due to its compatibility with acidulants such as citric acid and malic acid. A challenge with all of these proteins is their thermal instability – when they are heated, the proteins denature (break). Denatured proteins are difficult to digest and difficult to metabolize. Most proteins on the market fall into this category.

However, an innovative blend of hydrolyzed protein called Actinase® could be about to change all that for the better. Because of its molecular structure, Actinase is very dense. Forty grams of Actinase may be dispersed in less than three fluid ounces of water, having a viscosity no thicker than tomato juice. Any other protein at this concentration would become a sold mass. In other words, Actinase allows manufacturers to add extra protein to their product without adding the thickness (or viscosity) normally associated with the enrichment of proteins. Actinase is also very stable in heat, so it has many applications that transcend the market for sports drinks obvious.

Yet the appeal of Actinase goes beyond its heat resistance and low viscosity. It is natural, hypoallergenic, both stable and complete acid and alkaline (ie Actinase contains all the essential amino acids). Through a natural physiological mechanism called thermogenesis, Actinase also stimulates the body’s metabolism and calorie burn rate. This is very good news for people on a weigh loss program or weight maintenance because an increased caloric burn rate reduces the intensity and frequency of fat storage surges of insulin. It is also good news for consumers who want to ingest a good source of protein, but not necessarily taste since Actinase has a neutral taste and aroma.


Only a few years learning the protein was confined to just read a food label to ensure that the recommended daily intake has been respected. Today, however, the subject has become more complex, especially as regards the protein. Consumers now understand that it is not enough to simply understand how much protein is in their food. They must be aware of the source and quality of the protein, as well.

ABOUT Protica

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures foods, including Profect capsulized a hypoallergenic, compact beverage ready to drink protein containing zero carbohydrates and zero fat. Information on Protica is available at

You can also learn about Profect at


[i] Source: “Understanding the labels”

[ii] Source: “The importance of protein”


Source by Jim Duffy

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