Micronized proteins are the proteins that have been broken down into smaller particle size. Micronization helps in optimizing starch gelatinization, and protein solubility. Micronized protein including soy protein, pea protein, wheat protein, rice protein are used in various food products to meet protein needs. Micronized protein powder including plant-based and dairy-based powders are being used on a large scale for muscle growth, weight management, and in tissue repair.
Various studies have also been conducted to investigate the effects of micronization on the rheological and chemical properties of wheat. Meanwhile, more studies are ongoing on finding the effects of micronization on proteins. The micronization of food ingredients is on a rise in order to enhance the quality and properties of the protein foods and increasing dissolution rate, thereby, increasing efficacy. An increasing number of manufacturers are offering micronized proteins including micronized soy protein, micronized pea protein, micronized rice proteins, and other micronized plant-based proteins.
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- Healy Group has launched micronized rice and pea protein ingredients known as PrimaPro. The PrimaPro is being considered suitable for sports nutrition, plant-based diets, and high protein snacks and beverages. The particle size of PrimaPro has been reduced from D90 100 micron+ into a class of its own where D90 is less than 25 micron.
Noosh Brands
Noosh Brands located in the US provides almond-based products. The company also offers Noosh Almond Protein Powder produces with whole California almonds.
CK Nutraceuticals
CK Nutraceuticals is located in Canada and offers high quality raw materials and ingredients for dietary supplements and natural health products.
Size reduction of foods including dairy-based and plant-based food products to micron and nano-size range is the rapid developing technology used across the food industry. This is leading to the significant growth of micronized protein market. Various technologies are being used for reducing the size of both solid and liquid foods. For instance, for solid foods, ball milling, jet milling and colloid milling technologies are used. While for liquid foods, ultrasonic homogenization, high pressure homogenization, and micro fluidization technologies are being used on a large scale.
