Hemp Protein

Hemp protein comes from grinding the tiny, nutrient-rich seeds of the hemp plant, a member of the cannabis family. The seeds contain essential fats and proteins that your body needs to maintain your overall health. If you choose organic hemp protein powder, you’re assured it won’t contain any traces of chemical-based products leftover from cultivation. You can use hemp protein the same way you use any other protein powder. For the best texture, mix the powder with your choice of milk in the blender.

Pea Protein

Pea protein is a food additive with a neutral taste that is used in dairy alternatives such as cheeses and yogurt. It is extracted from the yellow pea, and has a typical legume amino acid profile. The genotype of the pea plants affects properties of the protein. Pea protein contains Legumin, which has some similar properties to Casein, and pea protein products are promoted as an alternative to whey protein.

Rice Protein

Rice protein is a vegetarian protein isolate that is an alternative to the more common whey and soy protein isolates. Brown rice can be treated with enzymes that will cause carbohydrates to separate from proteins. The resulting protein powder is then sometimes flavored or added to smoothies or health shakes.

Soy Protein Concentrate

Soy protein concentrate is about 70% soy protein and is basically defatted soy flour without the water soluble carbohydrates. It is made by removing part of the carbohydrates (soluble sugars) from dehulled and defatted soybeans. Soy protein concentrate retains most of the fiber of the original soybean. It is widely used as functional or nutritional ingredient in a wide variety of food products, mainly in baked foods, breakfast cereals, and in some meat products. Soy protein concentrate is used in meat and poultry products to increase water and fat retention and to improve nutritional values (more protein, less fat).

Soy Protein Isolate

bodybuilding_supplementSoy protein isolate is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the non-protein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence due to bacterial fermentation. Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, enhance moisture retention, and as an emulsifier. Flavor is affected, but whether it is an enhancement is subjective.

Vital Wheat Gluten

vwgVital Wheat Gluten is the protein found in wheat in powdered form. It is made by washing wheat flour dough with water until all starches dissolve, leaving just the Gluten behind. Vital Wheat Gluten works as a binding agent and can improve texture and elasticity in food applications. Some applications for Vital Wheat Gluten include: bakery products, pasta, cereal, vegetarian products and sauces.