Best protien powders
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Best Protein Powders: Insights from Recent Research
Selenium-Enhanced Protein Powders
Optimum Quantity of Selenium Powder
Recent research has explored the use of selenium (Se) powder as a catalyst in protein assimilation. The study determined that the optimal quantities for effective protein assimilation are 1.5g of Se powder, 1g of potassium sulfate (K₂SO₄), and 10 ml of concentrated sulfuric acid (H₂SO₄). This method was compared with standard methods and found to produce consistent results, indicating its potential for enhancing protein powder formulations.
Probiotic Protein Powders
Probiotic Sohiong Fruit Powder
Non-dairy based probiotic foods are gaining popularity due to issues like lactose intolerance and casein allergies. A study focused on creating a probiotic fruit juice powder using Sohiong fruit and Lactobacillus plantarum. The juice was fermented and spray-dried to produce a stable probiotic powder. This powder maintained acceptable probiotic viability (6.12 log CFU/g) for up to 36 days at 25°C and 50% relative humidity without refrigeration, making it a viable alternative to traditional dairy-based probiotic powders.
Storage Stability and Quality
The study also examined various quality parameters of the probiotic Sohiong fruit powder, such as color, density, porosity, flow properties, hygroscopicity, and moisture content, all of which remained within acceptable ranges during storage. The powder's glass transition temperature decreased from 57.04°C to 45.81°C over the storage period, and moisture sorption isotherms were effectively modeled using the Peleg model, indicating good stability and potential for long-term storage without refrigeration.
Conclusion
The research highlights two promising advancements in protein powders: the use of selenium powder to enhance protein assimilation and the development of stable, non-dairy probiotic fruit powders. These innovations offer new options for consumers seeking effective and stable protein supplements, catering to various dietary needs and preferences.
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