Product description

Fish protein hydrolysate is the result of the enzymatic or chemical hydrolysis of the protein fraction of whole fish, fish muscle, fish by-products or process waters. FPH has interesting technological and sensory properties. Typically, it is a powder with creamy colour and a fishy smell. It presents around 80 % protein, less than 5 % humidity and less than 11 % of fat content.  There are two main presentations:

• Soluble Fish protein Hydrolysate (FPH).
• Partially hydrolysed protein (PHP).

Product application

Due their good sensory and technological properties, FPH find applications in the food industry as tasting and flavoring agents in fish sauce and soups or as texturizing, foaming, jelling or emulsifying agents in bakery, ice cream, meat products and sauces. Also as salt and monosodium glutamate replacers.

There are a few nutritional supplements in the market with fish hydrolysates with health promoting properties (see bioactive peptides).

As a protein source with improved digestibility and flavor, FPH are used in nutritional supplements in feed, aquafeed and pet food.

In agriculture they are used as nitrogen source in fertilizers and in biotechnology as source of peptones in culture media (see peptones).

Raw materials

FPH can be obtained from any kind of species, from the fish muscle, whole fish or fish by‐products.

There is no need of previous transformation although previous concentration would be advisable in order to reduce transport costs. Raw material should be stored in refrigerated conditions or frozen. Hystamine production must be carefully controlled.

Feasibility

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Technology maturity

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Competing Companies

Simplified process Scheme