Whey Protein Isolate Powder, 91%, USA

Description

Whey Protein Isolate 91% (USA) Imported (US) Whey Protein Isolate 91%, by Cold Microfiltration and Ultrafiltration Membrane Technology Processing method. The products are consistently produced and controlled in accordance with the quality standards of GMP.  Appearance white to light cream powder. Good soluble in water can be added to liquids or soft foods, such as applesauce, or blended with ice and fresh fruit to make a smoothie. It is considered one of the best supplements for those who want to lose weight, reduce belly fat and build muscles.

Whey Protein Isolate 91% (USA)

This kind of protein is one of the primary proteins found in dairy products. A by product of the cheese-making process, whey protein provides substantial amounts of the essential amino acid. Whey is left over when milk is coagulated during the process of cheese production and contains everything that is soluble from milk. Processing can be done by simple drying, or the relative protein content can be increased by removing the lactose, lipids and other non-protein materials.

Commercially produced from cow’s milk typically comes in two major forms:

Whey protein isolate (WPI) : Whey protein isolate has more protein, less carbohydrate and fat than Whey protein concentrate. Contains more than 91% of protein which much less lactose than other whey types, made WPI is suitable for people who allergic to lactose. WPI also suitable for muscle builder and athletes. Because of high protein, low fat and high absorption, made WPI is highest price on the market.

Whey protein concentrate (WPC) : Whey protein concentrate contains 80% protein. It also contains lactose which is not suitable for people who allergic to lactose. A most found whey type on regular market due to its lower price.

Comparison Between WPI and WPC

Both WPI and WPC are considered particularly beneficial for increasing the production of new protein in muscles. Anyway, those who are limiting their fat, carbohydrate or lactose intake may prefer WPI since it is lower than WPC in all three of these components. It has a higher purity of protein value and has faster absorbing (slightly) than WPC.

This table below shows: The key differences between a standard WPI and WPC per 100-calorie serving:

Table reference: Healthline

Product Safety and Warranty Information

• The product is manufactured through a certified process by leading organizations and has certification for industry standards that can be referenced.
• It has undergone food safety testing based on standards such as microbe and heavy metal testing, as well as contamination screening.
• The product is a raw material for industrial use, not a finished product. Users must have the knowledge and appropriate tools for using the raw material.
• The product is warranted according to the specifications, please refer to the terms and conditions for details.