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✓ milk and eggs as protein sources
✓ oatmeal as a carbohydrate source
✓ low in sugars (<4 g per serving)
✓> 23 g protein per serving
|Reference: Chocolate||100 g||Per portion (75 g)|
|Fat||10,4 g||7,8 g|
|of which saturates||4,5 g||3,4 g|
|Carbohydrate||38,3 g||28,7 g|
|of which sugars||5,1 g||3,8 g|
|Fiber||8,6 g||6,5 g|
|Protein||31,4 g||23,6 g|
|Salt||1,5 g||1,1 g|
Rolled oats (29%), oat flour (22%); whey protein concentrate from milk (20%); whole milk powder (15%); cocoa powder for the chocolate flavour (4%); egg white powder (5%); egg yolk powder (3%); raising agents - sodium carbonate, ammonium carbonate; thickening agent - xanthan gum; flavourings; salt; sweetener - sucralose.
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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