Whey Hydroteck pH Correct – Integratore in polvere di proteine idrolizzate del latte (Optipep®) con minerali e vitamine – Rapidissima assimilazione

Whey Hydroteck is a food supplement in powder form of hydrolyzed whey protein isolate (Optipep® 90 DH 4 Carbery) obtained by enzymatic hydrolysis, of very high biological value, high digestibility and instant solubility in water or milk. It also contains the digestive enzyme Lactase and Vitamins: B1, B2, B6 and B12.

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Notifica ministeriale n° 143650

 

Pro Isolate Neutro – Alimento in polvere di proteine isolate del latte (Volactive®) – Sostanza pura con lecitina – Rapida assimilazione

Raw material: Volactive® UltraWhey XP instant Volac®

The isolated whey proteins owe their name to the fact that they are subjected to a process (extraction process), which isolates them from lactose. As we know, lactose is a sugar, and more precisely it is a disaccharide, that is a sugar formed in turn by 2 monosaccharides, which are glucose and galactose. The fact that the isolated protein powders do not contain lactose makes them the poorest of all, (among the whey), in sugar and fat. So much so that on 100 grams of pure protein there is only half a gram of sugar, and the amount of fat is even lower. This makes this whey protein food product extremely “clean”, and at the same time extremely useful in inducing protein synthesis. The isolated whey proteins have a very high biological value, are easy to digest and quickly assimilate. They represent a very technical product, and are also perfectly soluble in water. Whey Protein Isolate is the purest form of whey.

Pro Hydrolized Neutro – Alimento in polvere di proteine idrolizzate del latte (Optipep®) – Sostanza pura con lecitina – Rapidissima assimilazione

Raw material: Optipep 90 DH 4®

The hydrolyzed whey proteins are whey proteins, that is the liquid or "aqueous" part of the milk, if you prefer, subjected to a process called enzymatic hydrolysis. This process gives the hydrolyzed whey proteins their main characteristic, namely that of having very short amino acid chains, indeed, the shortest ever, thus making the hydrolyzed whey proteins the most rapidly assimilated proteins. The other typical characteristics of these proteins are the very high biological value, the very low percentage of fats and sugars, and the great effectiveness in inducing protein synthesis. When we hear the term hydrolyzed proteins, whatever type of protein it is, it means that the amino acid chains of those proteins have been shortened by the process of enzymatic hydrolysis. During this process, to shorten the chains that form proteins, many bonds are broken that hold the amino acids together, this could bring out that slightly bitter aftertaste, (typical of amino acids), but it only indicates a high product quality. The enzymatic hydrolysis takes place at low temperatures, with neutral PH, requires time, and allows to obtain an extremely technical and effective product, that is the hydrolyzed whey proteins. Hydrolyzed whey proteins, given their set of characteristics, represent a valid alternative for all lovers of whey isolates, who are looking for a technical and effective product.