Protein hydrolysates are high value-added proteins produced by enzymatic technology from animal co-products such as feathers, viscera, leftovers, etc. The processes supplied by DheyTécnica use special enzymes and highly controlled and flexible processing, thus obtaining a high yield of protein and secondary products, such as oils and fats. Compared to conventional protein flours, protein hydrolysates stand out due to attributes such as:

Low fat and mineral content
Protein digestibility values greater than 95% (in vitro digestibility - pepsin 0.0002%)
Be hypoallergenic
Maintenance of the functional characteristics of the formed peptides – bio-active capacity
Obtaining free amino acids – rapid absorption by the animal;
Greater conversion of weight by the animal
Final product with better appearance, texture, flavour and palatability.
Reduction of residues due to the high absorption by the organism.

ENZYMATIC SYSTEM

The processes by DheyTécnica use special enzymes and highly controlled and flexible processing, thus obtaining a high yield of protein and secondary products, such as oils and fats.