Knowde Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Ingredients
- Hemp Seeds
- Product Families
- Ingredients
- 100% Hemp press cake without additives
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
- Product Information
Hemp protein, or hemp flour, is obtained from the seeds of the hemp plant. As a vegan protein source with a nutty and slightly earthy taste, it is ideal for not only athletes for natural muscle-building, but also people who look after their natural protein and vitamin balance for the betterment of their bodies. Hemp protein has a high bio-availability and contains a wealth of nutrients that are vital for humans.
Hemp protein comes in different grades of quality and color depending on the protein content and manufacturing process. The classical green hemp protein is manufactured from the dry remains of pressed, unpeeled hemp seeds and contains a lot of fiber and chlorophyll, resulting in a more herbal taste. Its protein contents reach up to 50%.
Besides, white hemp protein is obtained by processing the remains of pressed peeled hemp seeds. It therefore contains much less fiber and almost no chlorophyll. This leads to a very neutral and slightly nutty taste. With its up to 80% protein concentration, it is perfectly suited for high-protein nutrition.
- Production Process
- only mechanical processing of hemp press cake
- Why is Hemp Protein a Superfood?
Hemp protein consists of up to 80% protein and contains all the amino acids that are important for the body. Amino acids are the basic building blocks for proteins and are therefore fundamental for our body. Besides building muscles, they can also form organs, skin, and hair. Enzymes also consist of amino acids, which in turn are needed for all biochemical processes.
About 65% of the proteins contained in hemp protein consist of the natural, easily digestible protein edestin, a so-called storage protein. The name storage protein comes from the fact that edestin can store nutrients for muscle growth. This is why hemp protein is very popular among bodybuilders. The remaining 35% is albumin, a high-quality protein whose structure is similar to that of the protein in a chicken egg. About 50% of the protein content in blood plasma consists of albumin. It is also considered a transport protein for magnesium and calcium, for example.
The amino acids contained in hemp protein include branched-chain amino acids, which are also very important for building muscle. These so-called BCAAs (Branched Chain Amino Acids) are valine, leucine, and isoleucine. They are classified as essential amino acids, which means that our body cannot produce them on its own. Instead, we have to supply them to the body through our food. In addition to building muscles, the BCAAs also help with rapid regeneration after exercise, another reason why hemp protein is very interesting for sportsmen and sportswomen.
Due to a high proportion of the amino acid L-arginine, hemp protein is said to have blood pressure-lowering and potency-promoting properties. L-arginine therefore not only supports our blood pressure, but also our circulatory system. Since the protein composition of hemp protein is very similar to that of the human body, it is said to have a high value or high bioavailability. In effect, this means that the proteins can be absorbed very well by the human body and ultimately converted into the body’s own proteins. The high bioavailability also means that fewer waste products have to be metabolized. Consequently, compared to the consumption of other protein sources, the kidneys and liver, among others, are less stressed.
Vitamins, minerals, and trace elements contained in hemp protein include vitamin E, magnesium, iron, zinc, and potassium. Furthermore, hemp protein is rich in omega-3 and omega-6 fatty acids. These are in an ideal ratio of 1:3 to each other, which results in anti-inflammatory properties. The dietary fibers contained in hemp protein promote digestion, and the chlorophyll it contains helps with detoxification and can support the fight against skin problems. With up to 700 mg per 100 g, hemp protein contains an impressive amount of the vital mineral magnesium. A sufficient magnesium supply can counteract the following diseases: diabetes, cardiovascular diseases, and migraine. Thus, the protein extracted from the hemp plant has an impressive nutrient profile.
- Product Highlight
- L-arginine: Amino Acid supports our blood pressure and circulatory system
- Protein Transport: approx. 35% of hemp protein is albumin. It transports e.g. magnesium and calcium. It has a structure similar to that of the protein in a chicken egg
- Branched-chain amino acids: Valine, leucine, and isoleucine. In addition to building muscles, the BCAAs also help with rapid regeneration after exercise.
- Protein Storage: approx. 65% of hemp protein is edestin. It can store nutrients for muscle growth.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use
- food ingredient for bakery products, desserts, protein shakes, smoothies, sports food
Properties
- Physical Form
- Odor
- Slightly nutty
- Appearance
- Grey- green powder, Characteristic taste
- Typical Properties
- Microbiological Values
- Nutritional Information
- Mineral Properties
- Typical Vitamin Profile
| Value | Units | Test Method / Conditions | |
| Water Content | 0.02 | g | — |
| Water Content | 6.9 | g | — |
| Iron Content | 22.4 | mg | — |
| Magnesium Content | 994.8 | mg | — |
| Zinc Content | 13,8 | mg | — |
| Gluten Content | max. 20 | mg/kg | — |
| Total THC | max. 2.5 | mg/kg | — |
| Mercury Content | max. 0.010 | mg/kg | — |
| Lead Content | max. 0.30 | mg/kg | — |
| Value | Units | Test Method / Conditions | |
| Staphylokokken Content | max. 103 | CFU/g | — |
| Total bacterial count | max. 106 | CFU/g | — |
| Enterobacteriaceae | max. 105 | CFU/g | — |
| Escherichia coli | max. 100 | CFU/g | — |
| Yeasts Count | max. 104 | CFU/g | — |
| Moulds Count | max. 104 | CFU/g | — |
| Salmonella spp. | Not detectable | per 125 g | — |
| Value | Units | Test Method / Conditions | |
| Energy | 1445/345 | kJ/kcal | — |
| Fats | 9.7 | g/100g | — |
| Thereof saturated fatty acids | 1.2 | g/100g | — |
| Carbohydrates Content | 4.7 | g/100g | — |
| Of which sugars | 2.9 | g/100g | — |
| Protein Content | 50.0 | g/100g | — |
| Salt Content | 0.2 | g/100g | — |
| Fiber Content | 19.7 | g/100g | — |
| Bacillus cereus | max. 103 | CFU/100g | — |
| Anaerobe sulfit-red. Bakterien | max. 103 | CFU/100g | — |
| Moisture Content | max. 10 | %/100g | — |
| Arsenic Content | max. 0.030 | mg/kg | — |
| Value | Units | Test Method / Conditions | |
| Calcium Content | 175.7 | mg | — |
| Potassium Content | 1628.0 | mg | — |
| Cadmium Content | max. 0.10 | mg/kg | — |
| Value | Units | Test Method / Conditions | |
| Vitamin B1 Content | 1.0 | mg | — |
| Vitamin B9 Content | 0.12 | mg | — |
| Vitamin E Content | 3.4 | mg | — |
Regulatory & Compliance
- Certifications & Compliance
- Pesticides / Contaminants
- In accordance to the Council regulation (EC) No 396/2005 and No 839/2008, (EC) No 1881/2006 and (EU) 165/2010, as well as to (EC) No 834/2007, (EC) No 889/2008 and to the BNN*- Guidelines
Storage & Handling
- Shelf Life
- 24 Months
- Storage
- Cool < 18°C and Dry