
Hydrowhey – Whey protein hydrolysate
Hydrowhey is a hydrolyzed whey protein product.
Different references are appropriate for sports nutrition, senior, clinical or infant nutrition.
Owing to its extensively hydrolyzed whey protein, Hydrowhey enjoys a rapid absorption rate and high digestibility.
This product is manufactured from a cascade of strictly controlled enzymatic hydrolysis reactions.
Hydrolyzed whey proteins have lower allergenic potential than intact proteins.
Hydrowhey is available in France and in Benelux countries.
Description
The hydrowhey hydrolyzed whey protein product contains up to 80% proteins on a dry matter basis.
Whey protein is one of the two protein fractions in cow’s milk; casein makes up the other fraction. Protein hydrolysates are peptide fragments or free amino acids produced by enzymes that breakdown (or hydrolyze) intact proteins. Hydrolysis modifies the properties of proteins.
The characteristics of hydrolyzed whey protein confers several advantages over intact proteins.Intact proteins are naturally hydrolyzed during digestion with help from the body’s enzymes.The consumption of hydrolyzed whey protein increases the absorption rate and facilitates the digestion of protein.
Hydrowhey has real nutritional benefits because it contains all the essential amino acids.

Regulatory Information
Hydrolyzed whey protein is authorized as a source of protein in preparations intended for infants and follow-up formula by Commission Directive 2006/141/EC of 22 December 2006 regarding infant and follow-up formulas and amending Directive 1999/21/CE.
Infant formula based on protein hydrolysates must contain between 0.45 and 0.7 g protein/100 kJ of infant formula.
Follow-up formula must contain between 0.56 and 0.8 g protein/100 kJ of follow-up formula.
In the case of infant formulae manufactured from protein hydrolysates defined in point 2.2 of Annex I with a protein content between the minimum and 0,56 g/100 kJ (2,25 g/100 kcal), the suitability of the infant formula for the particular nutritional use by infants shall be demonstrated through appropriate studies, performed following generally accepted expert guidance on the design and conduct of such studies and shall be in accordance with the appropriate specifications set out in Annex VI.
Annex VI defines the characteristics of authorized whey protein.
Regulation (EU) no. 2016/127 provides for changes applicable as of February 2021.
Technological Properties and Formulation
Whey protein hydrolysates have very interesting properties and are characterized by its degree of hydrolysis and its molecular weight distribution.
This characteristic confers interesting properties:
- Solubility: hydrolyzed peptides are much more soluble than intact peptides, making the hydrolysates amenable for use in beverage formulations such as high protein drinks. Their high solubility also makes them suitable for infant and follow-up formulas.
- Digestibility: hydrolysates have high digestibility, thereby facilitating protein intake. This property is particularly useful for athletes or the elderly. Seniors generally have poor digestion due to the decrease in the number of digestive enzymes secreted by the digestive system. Whey protein hydrolysates are more rapidly absorbed than intact proteins.
Two different products are available into Hydrowhey range: they have different hydrolysis degrees.
- Hydrowhey WHS 80+ has a high degree of hydrolysis (roughly 20%). Moreover, they have a characteristic molecular weight distribution with around 40% of its proteins having weights under 1 kDa. It is suitable for infant formula. Hydrowhey WPS 80 reduces the allergenic potential of proteins. Protein hydrolysates can be used in the formulation of products for people with milk allergies or who are intolerant to milk proteins. Hydrowhey WPS 80 can be particularly suitable for infants who are at risk for milk allergies. It is also suitable for sportsmen.
- Hydrowhey WPS E5 has a degree of hydrolysis of 5%. This hydrolysate is less bitter, suitable for sportsmen products and it is highly soluble.
Nutrition and Health Claims
Several health claims can be used for proteins:
- “Protein contributes to the increase in muscle mass”
- “Protein contributes to the maintenance of muscle mass”
- “Protein contributes to the maintenance of normal bones”
Regulation No. 432/2012 on health claims stipulates that “The claim may be used only for food which is at least a source of protein as referred to in the claim SOURCE OF PROTEINS as listed in the Annex to Regulation (EC) No. 1924/2006”.
A food is called
- “High in protein” if at least 20% of the energy value of the food is provided by protein.
- “Source of protein ” : if at least 12% of the energy value of the food is provided by protein.