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The chemical score is a calculatory method for the qualitative evaluation of proteins. The amino acid composition of a protein is evaluated and compared with a reference protein. Whole egg has been defined as the ideal reference protein with a chemical score of 100.
The better food protein can be converted into body protein and utilized, the higher is its chemical score. A combination of different proteins from various sources may be used to optimize the biological value. Different amino acids supplement each other and can be optimally utilized in the body