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100% Whey Protein Professional is an excellent quality whey protein blend with whey concentrate and whey isolate. Dietary proteins are the source of nitrogen and indispensable amino acids, which the body requires for tissue growth and maintenance. Therefore 100% Whey Protein Professional contributes to the growth and maintenance of muscle mass, and also to the maintenance of normal bones.
Whey protein from milk is a so-called complete protein, because it provides the body with all the necessary types of amino acids, including the 9 amino acids the body cannot synthesize and must be supplied by the diet (i.e. Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine).
100% Whey Protein Professional has more added components: an “Amino Acid Matrix” that provides popular extra amino acids, namely L-Leucine, L-Glutamine and Taurine.
Also, the digestive enzyme blend of Papain and Bromelain is included in this formula!
|100g||Per dose (30g)|
|of which saturates||1,3g||0,7g|
|of which sugars||4,7g||1,4g|
Whey protein concentrate (from emulsifying milk: soy lecithin) containing fractions of lactoglobulin, lactoferrin, lactalbumin and immunoglobulin. Taurine, flavorings, dextrose, sodium chloride, l-glutamine, thickener (xanthan gum), sweeteners (acesufame K and sucralose), l-leucine, whey protein extract, bromelain extract (pineapple comosus 1200 GDU), extract papain (Carica papaya 1.5 FIP U / mg)
|NUT_AS 934/152||chocolate - cookies|
|NUT_AS 934/151||chocolate - coconut|
|NUT_AS 934/153||chocolate - hazelnut|
|NUT_AS 934/154||chocolate - peanut butter|
|NUT_AS 934/37||kiwi banana|
|NUT_AS 934/155||white chocolate - strawberry|
|NUT_AS 934/37||lemon cheesecake|
Whey is obtained by filtering milk. The residue is dried to form whey protein concentrate. This whey protein concentrate still contains milk fats and milk sugars (lactose).
When whey protein concentrate undergoes additional filtration (membrane filtration), whey protein isolate is formed. Due to this additional processing, the whey protein isolate has a higher purity; a protein content of more than 90%, and it is virtually fat-free and lactose-free. In addition, whey protein isolate is better absorbed by the human body than whey protein concentrate.
Whey protein hydrolysate is created by hydrolyzing whey protein concentrate and/or whey protein isolate. During hydrolysis, protein splitting enzymes break down the long protein chains (pre-digestion) and whey peptides (short amino acid chains) are formed.
This makes the whey protein hydrolysate even more easily soluble and digestible even faster than even whey protein isolate. Whey protein hydrolysate is therefore also virtually fat-free and lactose-free.
Proteins contribute to the growth of muscle mass.
Proteins contribute to the maintenance of muscle mass.
Proteins contribute to the maintenance of normal bones.
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