Patented technology

The patented PeptoPro® enzyme breaks proteins down into the smallest of parts. These di- or tripeptides comprise two or three amino acids. They are water soluble, no longer bitter and are immediately taken up in the body.

Soluble proteins
To make proteins soluble and available faster for the body, they are split into peptide pieces with the help of proteases. There are different enzymes available, depending on their preference for the place where they break through the amino-acid chain. The broken-up protein pieces are called peptides; they consist of at least two amino acids.

Casein hydrolysis
If standard enzymes are used to cleave the milk protein casein, then this creates dissolvable oligopeptides with a bitter taste. Exoproteases detach the first amino acids from a peptide chain, one at a time. Also, these free amino acids are bitter and, what is more, unstable.

Endopeptidases
DSM used only endopeptidases and a new patented endoprotease with a ‘preference’ for the amino acid proline. This specifically cuts the bitter peptides into pieces which are not bitter anymore. The resulting di- and tripeptides are constructed from two or three amino acids, are water soluble and no longer bitter. In this way the unique PeptoPro® production process ensures that no single amino acids are formed and, equally important, that the bitter peptides are removed! In addition, di- and tripeptides do not cause any allergic reactions.

Di-& tripeptides
Beside all their practical advantages, di- and tripeptides can be used much faster by the organism. The proteins are, after all, already split up and can be absorbed by the body without further ado. Also they do not lie in your stomach like a brick, which means that PeptoPro® can also be taken before or during a sports performance.