Cart
You have no items in your shopping cart
Reference: Vanilla | 100 g | Per portion (20 g) |
---|---|---|
Energy (KJ) | 1569 | 314 |
Energy (kcal) | 370 | 74 |
Fat | 1,94 g | 0,39 g |
of which saturates | 1,45 g | 0,29 g |
Carbohydrate | 2,71 g | 0,54 g |
of which sugars | 1,05 g | 0,21 g |
Protein | 87,64 g | 17,53 g |
Salt | 0,51 g | 0,10 g |
L-Leucin (BCAA) | 5060 mg | 1012 mg |
L-Valin (BCAA) | 3420 mg | 684 mg |
L-Isoleucin (BCAA) | 2712 mg | 542 mg |
Milk protein (calcium caseinate (contains milk), micellar casein (contains milk)), flavor, color E162, sweetener E955.
Whey protein
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.
Health claims*
Proteins contribute to the growth of muscle mass.
Proteins contribute to the maintenance of muscle mass.
Proteins contribute to the maintenance of normal bones.
0 stars based on 0 reviews
Add your reviewwas added to your shopping cart
Out of stock