Nutritional value of veal bone hydrolysate

Industrial veal bone hydrolysate is made enzymatically and its nutritional value is analysed for possible use in human food as gelatin-replacing ingredient. Protein digestibility is about 80.4% and the net protein ratio is about 2.65. The nutritional value is comparable to sodium caseinate. Weight gain and increased diet intake in animals indicate acceptance of veal bone hydrolysate. The hydrolysate contains higher levels of essential amino acids than gelatin and are rich in glycine, hydroxyproline, proline and glutamic acid. It is deficient in tryptophan and isoleucine.