Hydrolyzed Peanut Protein

Hydrolyzed Peanut Protein is a plant‑derived hydrolyzed protein raw material produced from peanut meal, a by‑product of edible peanut processing. Controlled biological enzymatic hydrolysis breaks down large‑molecule peanut protein into abundant small‑molecule peptides and free amino acids. The final powder is obtained through filtration, impurity removal, concentration and spray‑drying.

Different from conventional peanut isolated protein, enzymatic hydrolysis greatly improves water‑solubility and reduces protein aggregation and precipitation even under heating conditions. This product retains the natural roasted nutty aroma of peanuts without artificial pigments or flavourings. As a distinctive plant‑peptide raw material, it delivers nutritional protein supplementation together with processing properties such as emulsification and foaming. It is widely adopted in various food formulations, especially suitable for liquid and semi‑liquid food systems where native peanut protein tends to precipitate.

◆ Natural Umami Booster

Rich in flavor-contributing amino acids like Glutamic acid, it significantly enhances the "mouthfeel" (Kokumi) and savory depth of food products, enabling sodium reduction strategies.

◆ Moisture Management

Exhibits excellent water-binding capacity in meat processing, improving juiciness and preventing dehydration during freeze-thaw cycles.

◆ Cortex Penetration

With an average molecular weight below 2,000 Daltons, these peptides penetrate the hair cuticle into the cortex, strengthening hair fibers from within and reducing combing friction.