Printer Friendly

New animal protein-sourced powder has omega-3 and omega-6 fatty acids.

Proteins have become a principal area of attention for many food technologists. Food products rich in these macromolecules, such as meat, milk and eggs, are in short supply in many underdeveloped countries and are expensive and sometimes difficult to acquire.

Scientists at the Peruvian company Matrel have developed Proteinol, a protein concentrated powder containing omega-3 and -6 fatty acids that can be used as a partial substitute for other animal protein sources that are of equal or less nutritional value.

Proteinol is sourced from the muscle of a series of marine species--the flying fish (Prionotus stephanophrys) and giant squid (Dosidicus gigas)--using aseptic processing. This approach makes it possible to preserve the functional properties of the proteins. The final product is a white cream powder that has a very thin texture. Unlike milk powder or egg that have a protein concentration of about 26% and 12.5% respectively, Proteinol has a protein concentration of more than 80%.

Proteinol can be consumed directly, or it can be used as an ingredient in food formulations. The protein has an excellent content of essential amino acids for human nutrition. Its nutritional value is comparable to other high-quality animal proteins, such as those from milk, eggs and meat.

Biological studies indicate that Proteinol has a high content of omega acids. The omega acids are polyunsaturated fatty acids. Present in Proteinol are the oily unsaturated acids. Omega-3 contains EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

As you may know, the family of omega-3 acids plays an important role in the development and physiology of humans. Omega-3 acids form a part of the structure of the neurons, brain, retina and peripheral nerves. We are supplemented with omega-3 acids during the fetal stage across the placenta and, upon birth, through human milk. These fatty aicds are indispensable in keeping the skin in healthy condition, helping it remain soft and flexible, protecting it from infections and regulating its temperature and water loss.

Further information. Luis Felipe Olaechea, General Manager, Matrel, Republica de Panama 5893, Lima 18, Peru; phone: +51-1- 4453433-2422412; fax: +51-1-4453433-2422412; URL:
COPYRIGHT 2005 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2005, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Emerging Food R&D Report
Date:Nov 1, 2005
Previous Article:Peptide concentration and structure.
Next Article:Pre-drying thermal treatment affects commercial dried milk powder protein functionality.

Related Articles
Alzheimer's advance: omega-3 fatty acid benefits mice.
Fats and prostate cancer.
Liquid egg whites with omega-3 on the market.
Nutrition hotline: this issue's Nutrition Hotline addresses whether it is possible for omega-3 fatty acids to be vegan, as well as how and why you...
Emulsions inhibit lipid oxidation in surimi.
Sato Pharmaceutical to Market New Health Maintenance Food Rich with DHA and EPA.
Executives: fyi ...
Pigging out healthfully: engineered pork has more omega-3s.
Fish byproducts have commercial possibilities.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters