Course:FNH200/Projects/2024/TEAM 14- Protein Powder

Introduction

Introduction and Mainstream Claims

Protein powder is a supplement designed to deliver a concentrated amount of protein in an accessible form,  and has become a popular dietary supplement for athletes, bodybuilders, and health-conscious individuals. Whey Protein Powder is the most popular type of protein powder and is high in essential amino acids and branched chain amino acids (BCAAs) .Due to the rising popularity of whey protein powder, lots of ambiguous mainstream claims in support or against protein powder have been made. For example, Claim 1: The Clean Label Project, a non profit organization conducted a study which found that many protein powder products contained heavy metals such as lead, cadmium and mercury and other contaminants and known carcinogens in significant amounts . This study created mainstream concern about the heavy metal content and overall safety of protein powder. Claim 2: Another major mainstream claim from Harvard health publishing is that despite their supposed health benefits, protein powders may be high in added sugars as well as calories, adding as many as 23 grams of sugar per serving . Claim 3: Lastly, experimental studies have claimed that protein powder is just as effective as food protein sources and can essentially replace the food sources of protein .

In this research paper, we will dissect the current body of literature to assess the credibility of these many claims, considering mainly the Manufacturing, processing, and packaging,  nutritional content, and Canadian regulations of whey protein. We will analyze in which ways Health Canada is mitigating the safety risks of protein powder and synthesize that information to assess the overall effectiveness and safety of whey protein in Canada. Firstly, we will give an intricate overview of whey protein

Protein Powder Brands

Protein Powder

An overview of  Whey protein: How is it manufactured/ processed

Whey is one of two proteins found in milk, the other being casein . It is the liquid that is removed during the "curding process" of cheese production , and can often be found at the top of yogurt containers (the "watery" substance on top of the yogurt) .

How Whey Protein is made:

Milk is heated in order to pasteurize it and remove bacteria. Following this, after the curd is "strained" and removed, what remains is whey. Through the use of the enzyme rennet (from calves' stomachs), casein is separated from the whey, and the liquid whey is then pasteurized once more. After this entire process, the remaining substance either becomes Whey protein concentrate or isolate .

There are two methods through which Whey becomes concentrate or isolate:

• Membrane Filtration: a membrane with various sized pores is used in a cold temperature. When passing through these pores, whey protein is isolated

• Ion Exchange: uses the different charges (positive or negative) of proteins, and isolates them ("collects" and "separates" proteins based on charge), The remaining lactose and minerals are "washed away"

Spray Dryers are then used to make the final powder, help preserve the product, as well as to prevent microorganisms from entering.

Most Protein Powders come in two forms: Concentrate and Isolate.

Protein Concentrate	Protein Isolate
Protein Concentrate is obtained through the extraction of protein from whichever raw source is being used by either heating it up or utilizing enzymes . Through this process, some water and minerals are lost, but carbs and fat remain. It is about 70 -85% pure protein .	Protein isolate is the "purest form of protein powder". The powder is processed even further than Protein Concentrate, until the carbohydrates, fats and minerals are removed. It is roughly 90% pure protein .

Packaging Methods and Preservation

There are a variety of packaging methods and formats available for Whey protein powder, including: Cans, Jars, Pouches and Bags.

What remains consistent for all forms, however, is the need for a well-sealed and air-tight package. Factors that contribute to the deterioration of protein powder are oxygen, heat, light, and moisture, all of which need to be prevented in order to sell a successful product. If the container is kept sealed, it should stop the powder from absorbing any moisture or outdoor odors, as well as keep it from clumping due to oxygen exposure. Oxygen also causes oxidation and oxidative rancidity which must be avoided in order to extend the product's shelf life .

Another way in which contamination or oxidation can be prevented is through Nitrogen-Flushing. In this process all oxygen is removed from the Protein Powder container, and replaced by nitrogen, effectively allowing the product to last for much longer .

Certain preservatives and antioxidants may be used to prevent oxidative rancidity and harmful microorganisms. Examples of these compounds include, "vitamin C (ascorbic acid or ascorbate), vitamin E (tocopherol), and sorbates (calcium, potassium, or sodium sorbate)"

Storage Temperature and Conditions

After a study in 2016, The Journal of Dairy Science concluded that if stored at "70°F with 35% humidity" (21°C), protein powder should be able to maintain a shelf-life of "at least 18 months" . If the storage conditions are too hot, too cold, or if there is an excess of moisture in the air, the protein powder will deteriorate much faster . The key is to keep the powder in a dark and cool environment, much like a cabinet or closet.

Nutritional Content of Whey Protein and Additives

Protein powders often contain additives to improve taste, texture, and nutritional value:

• Flavorings and Sweeteners: Whey on its own does not taste appealing, so sweeteners and flavours are added to improve it . Common sweeteners: sugar, stevia or artificial sweeteners. Artificial flavours are also used to provide a flavour, from personal experience, good tasting protein powder helps with adherence.
• Thickeners and Stabilizers: Improve texture and solubility.
• Preservatives: Extend shelf life by preventing microbial growth. According to one US patent, benzoates or sorbates (or combination of both) have the best results.

Isogold Nutritional Facts .

Above is a Popular Whey protein brand: Isogold nutrition label .

Additives (Flavouring, Sweeteners, Thickeners, Stabilizers):

There are a variety of flavours available of whey protein, mostly due to the "strong and unpleasant taste" of its raw form, therefore its nutritional information varies widely .

Most Popular Flavours:

• Chocolate

• Vanilla

• Strawberry  

• Peanut Butter

• Cookies and Cream
  

Sweeteners: The use of artificial or naturally occurring sweeteners as opposed to traditional sugar (sucrose) is a popular choice for most modern Whey Protein brands. Addressing the claims regarding protein powder being  “too high” in sugars, sweeteners like, “sucralose, aspartame, acesulfame potassium, and stevia extract” are used to cut sugar levels down drastically This replacement is especially useful when creating new flavours to suit customers’ interests (usually dessert flavors that require a certain level of sweetness).

• Sucralose
• Stevia
• Aspartame
• Sugar Alcohols (Erythritol, Xylitol):

Stabilizers and Thickeners: Xanthan Gum, Guar Gum and Soy Lecithin are used to make protein powders more “viscous”, and to provide a creamier or smoother mouthfeel .

• Guar gum
• Xanthan Gum
• Soy-Lecithin

Amino Acid Profile:  

Protein Chart

One of the most reliable measures of the quality of a protein is the Essential Amino Acid score which evaluates the protein based on its content of the 9 amino acids crucial for human function as they cannot be created in the body . The well renowned study conducted by Gorisson et al found that out of all the animal based proteins, whey protein had the highest essential amino acid content (EAA), even greater than egg and milk . This finding not only supports the mainstream claim that protein powder is a powerful substituent of food protein sources regarding performance, but rather a superior one at that. However, many protein powders lack a complete vitamin and nutrient content (or lose them during processing) making it inadequate to completely replace the food sources of protein that we eat .As Burd et al mention, whole protein foods are much more than their amino acids constituents and have a much more complex behaviour in the human body.

Canadian Regulations for Whey Protein Powder

Protein Powder is considered a Natural Health Product and these are regulated by Health Canada .

According to the Canadian Dairy Commission, the typical composition of Whey Protein Powder, the most popular type of protein powder, should consist of (The list below was sourced from the Government of Canada's main website. ):

.

Total Solids= 96-97%

Lactose= 70-75%

Total Protein (n x 6.38)= 10-13%

Minerals:

Ash= 7-12%

Calcium= 4500 mg/kg

Vitamins:

Thiamin= 0.4 - 0.6 mg

Riboflavin= 2.3 - 2.5mg

Pyridoxine= 0.4 - 0.6 mg

.

The Canadian Dairy Commission provides information on what is and is not supposed to be in Whey protein powder, and at what quantities certain substances are allowed to be used . Across several studies, most notably a study conducted by The Clean Label Project, protein powders have consistently shown high levels of heavy metal contamination . While these heavy metals come from the natural environment (soil, land, etc.) rather than the processing and manufacturing component, the Dairy Commission and Health Canada still have rigorous, and very specific guidelines in place to regulate them.

Additionally, the Canadian whey protein processing and preservation industry aims to eliminate and/or prevent the bacterial diseases and microorganisms listed below:

Whey Protein Powder should not contain (metals) :

• more than 5mg/kg of copper
• more than 1mg/kg of lead
• more than 20mg/kg of iron

Whey Protein Powder should never contain :

• Salmonella
• Listeria
• Coagulase-negative Staphylococcus

In regards to the microbial population count in Protein Powder, the Dairy commission states that Whey Protein Powder, "should show a maximum Standard Plate Count of 50,000 colony forming units/gram (CFU/G)" .

Potential Exam Question

At what stage of production is heavy metal contamination most likely to occur in whey protein, and why is it crucial to store protein powders in cool, dark environments with controlled humidity?

A. During the final packaging stage; to prevent oxidation and maintain taste.

B. During the initial sourcing of raw materials; to prevent degradation caused by heat, light, and moisture.

C. During the spray drying process; to ensure that the protein powder mixes well with liquids.

D. During the flavoring and sweetening process; to enhance the nutritional content and extend shelf life. Correct Answer: B. During the initial sourcing of raw materials; to prevent degradation caused by heat, light, and moisture.

Why not the others:

a) Final packaging focuses on product protection, not where heavy metals are likely introduced.

c) Spray drying affects product texture and solubility, not a likely source of heavy metal contamination.

d) This stage involves taste and stability improvements, not a likely stage for introducing heavy metals.

This question assess various topics we covered in class and in regards to our project: Whey Protein. We test the reader's knowledge of the preservation and processing techniques used in protein powder which directly relate to lesson 6 of packaging thermally processed food. Furthermore, the question references the critical stages in the production process where contamination might occur and how storage conditions—such as cool, dark environments with controlled humidity—are essential in preserving the product's integrity and preventing degradation. It is important to know when contamination of heavy metals is likely to occur since regulating bodies like Health Canada need to employ strict quality control measures to ensure that manufacturers actually prevent contamination rather than just responding to it after the fact.

References

1. Gorissen, S. H., Crombag, J. J., Senden, J. M., Waterval, W. A., Bierau, J., Verdijk, L. B., & van Loon, L. J. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50(12), 1685–1695. https://doi.org/10.1007/s00726-018-2640-5.
2. Canada, H. (2018, March 27). Government of Canada. Canada.ca. https://www.canada.ca/en/health-canada/services/drugs-health-products/natural-non-prescription/legislation-guidelines/guidance-documents/classification-products-at-food-natural-health-product-interface.html
3. Gouvernement du Canada. (2023b, October 25). Government of Canada. Canada.ca. https://www.canada.ca/en/health-canada/services/drugs-health-products/natural-non-prescription/regulation/inspection-program.html
4. Bcdietitians. (2024, January 5). Are protein powders good for you?. BC Dietitians. https://bcdietitians.ca/blog/are-protein-powders-good-for-you/#:~:text=In%20Canada%2C%20protein%20powders%20that,(Current%20Good%20Manufacturing%20Practices).
5. Gunnars, K. (2023, February 7). Whey protein 101: The ultimate beginner’s guide. Healthline. https://www.healthline.com/nutrition/whey-protein-101#:~:text=Whey%20protein%20doesn’t%20taste,unhealthy%20additives%20like%20refined%20sugar.
6. Myprotein’s best whey protein flavours according to you. MYPROTEIN. (2023, January 11). https://www.myprotein.com/thezone/supplements/myproteins-best-whey-protein-flavours-according-to-you/
7. Canada, H. (2024, May 3). Government of Canada. Canada.ca. https://www.canada.ca/en/health-canada/services/food-nutrition/supplemented-foods/list-permitted-food-ingredients.html
8. Gorissen, S. H., Crombag, J. J., Senden, J. M., Waterval, W. A., Bierau, J., Verdijk, L. B., & van Loon, L. J. (2018). Protein content and amino acid composition of commercially available plant-based protein isolates. Amino Acids, 50(12), 1685–1695. https://doi.org/10.1007/s00726-018-2640-5