Comparative study of the nutritional composition and labeling analysis of whey protein concentrate, isolate and hydrolysate
| Title: | Comparative study of the nutritional composition and labeling analysis of whey protein concentrate, isolate and hydrolysate |
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| Authors: | Luisa Cordeiro de Oliveira, Carolina Carvalho Ramos Viana, Júlia D'Almeida Francisquini, Paulo Henrique Fonseca da Silva |
| Source: | Revista do Instituto de Latícinios Cândido Tostes, Vol 79, Iss 1, Pp 48-60 (2024) |
| Publisher Information: | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Dairy processing. Dairy products |
| Subject Terms: | informação nutricional, proteína do soro do leite, suplemento alimentar., Dairy processing. Dairy products, SF250.5-275 |
| More Details: | With the growth of the Brazilian sports nutrition market, whey protein, a supplement derived from whey, rich in proteins of high biological value, has great potential for expansion. Correct information on product labeling is essential to ensure consumer health. The aim of this study was to evaluate and compare nutritional tables in terms of constituent composition, with an emphasis on protein content, lists of ingredients and aminogram tables on product labels, in order to verify their compliance with current legislation. The labels of whey protein supplements of the following types were analyzed: concentrate, isolate and hydrolysate from 4 national brands, making a total of 12 samples. The isolated and hydrolyzed products did not differ statistically (p0.05) in terms of protein content. Whey protein concentrate, on the other hand, had significantly lower protein contents (p0.05) than those found for hydrolyzed and isolated food supplements. Despite complying with current legislation in terms of nutritional information, there was a lack of standardization in terms of product labelling, such as a lack of uniformity in the units of measurement used. This highlights the need for more specific legislation establishing criteria for standardizing the labelling of these products, in order to make it easier for consumers to read and better understand the nutritional information. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Portuguese |
| ISSN: | 0100-3674 2238-6416 |
| Relation: | https://www.revistadoilct.com.br/rilct/article/view/975; https://doaj.org/toc/0100-3674; https://doaj.org/toc/2238-6416 |
| DOI: | 10.14295/2238-6416.v79i1.975 |
| Access URL: | https://doaj.org/article/1ecbb2cf718f489284d0cf4c98a7930b |
| Accession Number: | edsdoj.1ecbb2cf718f489284d0cf4c98a7930b |
| Database: | Directory of Open Access Journals |
| ISSN: | 01003674 22386416 |
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| DOI: | 10.14295/2238-6416.v79i1.975 |
| Published in: | Revista do Instituto de Latícinios Cândido Tostes |
| Language: | English Portuguese |