Expertise

Hydrolysates Protein hydrolysis is when proteins, highly organized chains of amino acids, are systematically broken down into smaller chains (peptides) with the resulting end product being called the hydrolysate. Hydrolysates are used for a variety of functional and nutritional purposes, At AMCO Proteins, we enzymatically hydrolyze both dairy and wheat proteins for the food and nutrition industries offering both regular and instantized versions. Our highly functional hydrolysates range from 3% - 15% degree of hydrolysis (DH) and have favorable peptide distribution which means quickly and easily absorbed peptides. If you are looking for a custom hydrolysate, our scientific team can work with you to design and manufacture the right hydrolysate for your application.
	Blending Whether it be mixing 2, 10, 20 or more food grade ingredients AMCO Proteins’ team has the knowledge and expertise to test, trial and scale up your powder blend. Our SQF blending facility is equipped with the following: Pilot Scale Blender (8ft3) 100ft3 Stainless Steel Ribbon Blender Spray Bar for Liquid Addition Two levels of Metal Detection Sifting Capabilities Various Bulk Packaging Options Wet Washdown Capabilities Our scientific team of engineers, chemists and food technologists will work with you from start to finish to meet the requirements of your blend.
Instantizing As experts in dairy proteins, we understand the protein-to-protein interactions that cause powders to lump; preventing them from readily mixing into your ready-to-drink or ready-to-mix applications. This phenomenon happens because proteins are designed to be hydrophilic, or “water loving.” When the protein comes in contact with water it rapidly tries to absorb the water and instantly forms a barrier to the rest of the powder. In order to overcome this property of proteins the proper surfactant (i.e. lecithin) needs to be selected and applied to the powder. Our scientific team will work with you to select the optimal surfactant that will help your protein overcome the usual interactions giving you a powder that consistently disperses into solution.
	Research & Development AMCO Proteins Research & Development team is always at the forefront of food and market trends. Our collaborative team of food scientists, product developers and engineers are always researching and testing innovative ways to not only utilize protein but understand the functional ways it can benefit a product or food system. Combined we have over 50 years of developmental expertise that sets us apart as we formulate functional protein blends, hydrolysates, instantized powders and specialty blends that bring protein into everyday foods. Have a development challenge? Our team will work with you to help determine a solution.
Custom Formulations Adding protein to a food system presents challenges that require all aspects to be studied; textural changes over time, moisture migration, syneresis, pH, impact to shelf life and much more. Our team of food scientists, product developers and engineers are equipped with the experience and tools necessary to help with your custom formulations and provide data that tests the changes to your food’s system.

Our goal is simple: provide superior ingredient solutions and create value for our customers.

Product / Prototype Developments

Have a concept that you want to test but don’t know where to start? That’s ok! Our scientific team here at AMCO Proteins has helped to create many product prototypes as part of the research & development process. Partnering with our product development experts helps to provide proof-of-concept, and we are here to help you along the way. Our team will walk with you from concept to commercialization being sure that key steps and challenges are identified and met with solutions throughout the process.

Quality Management

At AMCO Proteins we pride ourselves in living our motto, “Think Quality First.” Quality begins with an in-depth vendor approval process that involves our quality and product development teams. This process is in place to ensure quality and consistency in the ingredients we supply to our customers.

Internal chemical analysis and 3rd party microbial testing is conducted on all raw materials and finished goods to provide the highest quality ingredients.

Hydrolysates

Protein hydrolysis is when proteins, highly organized chains of amino acids, are systematically broken down into smaller chains (peptides) with the resulting end product being called the hydrolysate. Hydrolysates are used for a variety of functional and nutritional purposes,

At AMCO Proteins, we enzymatically hydrolyze both dairy and wheat proteins for the food and nutrition industries offering both regular and instantized versions. Our highly functional hydrolysates range from 3% - 15% degree of hydrolysis (DH) and have favorable peptide distribution which means quickly and easily absorbed peptides. If you are looking for a custom hydrolysate, our scientific team can work with you to design and manufacture the right hydrolysate for your application.

Blending

Whether it be mixing 2, 10, 20 or more food grade ingredients AMCO Proteins’ team has the knowledge and expertise to test, trial and scale up your powder blend.

Our SQF blending facility is equipped with the following:

Pilot Scale Blender (8ft3)
100ft3 Stainless Steel Ribbon Blender
Spray Bar for Liquid Addition
Two levels of Metal Detection
Sifting Capabilities
Various Bulk Packaging Options
Wet Washdown Capabilities

Our scientific team of engineers, chemists and food technologists will work with you from start to finish to meet the requirements of your blend.

Instantizing

As experts in dairy proteins, we understand the protein-to-protein interactions that cause powders to lump; preventing them from readily mixing into your ready-to-drink or ready-to-mix applications. This phenomenon happens because proteins are designed to be hydrophilic, or “water loving.”

When the protein comes in contact with water it rapidly tries to absorb the water and instantly forms a barrier to the rest of the powder. In order to overcome this property of proteins the proper surfactant (i.e. lecithin) needs to be selected and applied to the powder. Our scientific team will work with you to select the optimal surfactant that will help your protein overcome the usual interactions giving you a powder that consistently disperses into solution.

Research & Development

AMCO Proteins Research & Development team is always at the forefront of food and market trends. Our collaborative team of food scientists, product developers and engineers are always researching and testing innovative ways to not only utilize protein but understand the functional ways it can benefit a product or food system.

Combined we have over 50 years of developmental expertise that sets us apart as we formulate functional protein blends, hydrolysates, instantized powders and specialty blends that bring protein into everyday foods. Have a development challenge? Our team will work with you to help determine a solution.

Custom Formulations

Adding protein to a food system presents challenges that require all aspects to be studied; textural changes over time, moisture migration, syneresis, pH, impact to shelf life and much more. Our team of food scientists, product developers and engineers are equipped with the experience and tools necessary to help with your custom formulations and provide data that tests the changes to your food’s system.

Our goal is simple: provide superior ingredient solutions and create value for our customers.

Product / Prototype Developments

Quality Management

Internal chemical analysis and 3rd party microbial testing is conducted on all raw materials and finished goods to provide the highest quality ingredients.