Protein powder purity comparison

I. Steps for protein powder elasticity determination
Take appropriate amount of protein powder, dissolve and stir according to the ratio of 1:7.5 water to protein powder. Cut off the appropriate length of the intestines, fill the dissolved protein powder, set the thermostatic water bath to 95 degrees, put the intestines into the body, cook for about 30 minutes, then fish out, cool with cool water, and put it into the refrigerator at about 4 degrees to refrigerate for 8 to 10 hours.

Take the refrigerated protein intestines, cut them into small sections of about 10cm, place them on the operating table, set up the corrective deviation (generally set to (30,1.0)), and start the measurement. Generally each section of intestine body measurement of about 6 points, to be measured after the end, remove the maximum and minimum value, take the average of the remaining values for the elasticity of the protein powder.

Second, the difference between pure powder and impure powder
(A) Elasticity
The elasticity of pure powder is generally higher than that of impure powder. Through the elasticity measurement data of our pure powder and foreign samples for a long time, it is reflected as follows: the elasticity of pure powder is generally above 1400, while the elasticity of impure powder placed for a longer period of time is generally around 1000, which is extremely small.

(ii) Solution state
Pure powder solution after dissolution of the solution is clear and transparent, similar to the egg white solution, or even clearer than it. Some of the impure powder after dissolution of stratification, some solution yellow and even a little red. The cooked pure powder intestine body for the bright state, while the impure powder color varies, and some through the intestine body can see the obvious layering.

(iii) Taste
Pure powder and impure powder taste different, take the appropriate amount of egg powder dissolved, pure powder solution taste for normal egg white liquid flavor, and impure powder may be soybean meal flavor, some will be a bit of other fishy taste and so on. Of course, the flavor of the solution is related to the substances added to the egg powder and the amount added. This can not be used as a judgment standard.

(D) Water retention
In the measurement of cooked protein powder sausage body, impure powder sausage body in the measurement of the small hole will appear to have water deep oozing out of the situation, while the pure powder will not appear this situation. Sometimes when the sausage body is cooked under the same conditions, the pure powder sausage body will be thicker than the impure powder sausage body.

(E) Changes in the state after placing
Under the same conditions, pure protein powder placed for a longer time, and the state of change is not big, this change is mainly reflected:
1, after a period of time after placing the pure protein powder sausage body only the outer surface layer has a slight hardening, while the impure powder sausage body in addition to the outer surface layer of the partial hardness of the same as the hardness of the pure powder slightly changed, the impure part of the hardness change will be greater. Thus can also be seen that the water retention of impure powder is also worse than pure powder.
2, pure powder intestinal volume basically did not change, while the volume of impure powder will be significantly reduced.

How to choose the right protein powder

First, look at the source of raw materials
Preferred whey protein, because whey protein is higher than casein, soy protein essential amino acid content, biomass price, protein efficiency and other indicators to evaluate protein. The next choice is soy plus whey protein, the advantage is that the price is cheaper than pure whey protein powder. The last choice is soy protein. Its main ingredient is soy, which is suitable for people who are allergic to milk but need to supplement protein powder. In addition to this, there are other protein powders on the market such as pea protein powder and peanut protein powder, which are not recommended because they do not have high quality protein.

Second, look at the ingredient list
Look at the ingredient list to confirm the source of protein, in general, the highest content of the top of the ingredient list; the fewer the ingredients, the better. According to the digestive absorption rate whey protein > casein > soy protein > pea, wheat protein. Whey protein is more suitable for malnourished tumor patients. In addition, serious lactose intolerant patients to choose lactose-free.

Third, look at the nutritional composition table
Confirm the protein content, the higher the protein content, the better. The protein content of high quality protein powder will be above 70-80%.