Introduce
Introduction:
Egg-White Peptide EP-1 is a small-molecule peptide produced by enzymatically hydrolyzing egg-white protein, with an average molecular weight of approximately 1,100 Da. It preserves the natural amino-acid balance of egg white while offering improved digestibility and physiological functionality.
Key Features & Benefits
High Heat Stability:
EP-1 does not coagulate during heating, making it ideal for high-temperature food processing environments.
Excellent Nutritional Profile:
Derived from egg-white protein with a protein score of 100, it delivers a complete essential amino-acid composition.
Easy Digestion & Absorption:
Compared with intact protein, EP-1 is more efficiently absorbed in the digestive tract due to its smaller peptide structure.
Rich in Essential Amino Acids:
Particularly abundant in BCAA (valine, leucine, isoleucine) and sulfur-containing amino acids (methionine, cysteine).
Physiological Functions:
Animal studies indicate potential benefits such as lowering LDL cholesterol, increasing HDL cholesterol, reducing liver fat accumulation, and providing antioxidative activity.
Antioxidant Properties:
Demonstrates both in-food antioxidant effects and in-vivo oxidative-stress suppression.
Applications
Functional Foods & Beverages:
Suitable for sports drinks, protein beverages, nutritional supplements, and recovery formulas.
High-Temperature Processed Foods:
Its thermal stability supports use in pasteurized beverages and heat-treated formulations.
Nutritional Fortification:
Ideal for products targeting athletes, seniors, and consumers seeking highly digestible, high-quality protein sources.
