Proteins & Peptides

What manufacturers buy here

This category covers intact proteins, protein hydrolysates and short peptides supplied as raw materials for food supplements. Formulators usually sort them into three groups by source and molecular size.

Glutathione is a tripeptide of glutamic acid, cysteine and glycine. L-carnosine is a dipeptide of beta-alanine and histidine. The two alanyl dipeptides pair alanine with L-glutamine or L-tyrosine. They are often chosen for easier handling in water than the free amino acid.

Free amino acids sit under Amino Acids. Collagen and hydrolyzed collagen sit under Joint & Connective Tissue.

Choosing within the category

• Source and allergens. Milk and soy proteins trigger mandatory allergen labelling. Pea, rice and millet proteins are the usual choice when a product must avoid those declarations.
• Intact or hydrolysed. Hydrolysis generally raises solubility and lowers viscosity in drinks. It often adds bitterness, so hydrolysates usually need more flavour masking.
• Serving mass and format. Proteins enter a formula at gram-level serving masses, so they suit powders. Peptides are used at far lower masses and fit capsules and tablets.
• Protein content basis. Protein content, its basis and the nitrogen conversion factor used appear on the specification sheet. Ask for the specification with the quote form before fixing a label claim.

Regulatory notes

Directive 2002/46/EC sets positive lists only for vitamins and minerals. Proteins and peptides in food supplements are therefore not covered by those lists, and national rules, which differ by member state, may apply. Milk and soy appear in Annex II of Regulation (EU) No 1169/2011 and must be emphasised in the ingredients list. Some peptides may be novel foods under Regulation (EU) 2015/2283: check each against the Union list and the novel food guide. Protein claims are governed by Regulation (EC) No 1924/2006.