Enzymatic

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.