Ultrafiltered undenatured whey protein concentrate
A valuable ingredient
Consumption in adequate quantities has been shown to benefit human health.
Natural
It is produced from natural sources that are not further chemically treated.
Characteristics
Whey protein stands at the very top of the imaginary ranking of protein sources, which allows it to be represented by all essential amino acids, fast digestibility and excellent usability for the formation of muscle mass - according to the DIAAS index, it has a value of 1,09, in other words, it is still slightly above the imaginary ceiling.
In addition, whey protein is a rich source of branched‑chain essential amino acids BCAA, the amount of which in the product is around 26%. Special attention should also be paid to the content of leucine, which is classified as a BCAA and is known primarily for its important role in muscle protein synthesis - it is present in the protein in the amount of about 14%.
However, the quality of a protein product is not only determined by the source of protein, but also by the production process - in this case it is an ultrafiltered undenatured concentrate, which means that semi‑permeable membranes have been used to achieve a high concentration of protein, which separates the desired whey protein from smaller molecules such as lactose. Thanks to gentle ultrafiltration at low temperature , it is possible to obtain whey concentrate without damaging the native protein structure, i.e. denaturing it.
The concentrate represents the best choice for the vast majority of athletes
The designation "concentrate" then indicates the protein content of the raw material, in this case the protein content is in the range of approximately 70‑80%. For most athletes this amount is absolutely sufficient and in terms of price/performance whey concentrate is the best possible choice.
Sources
CAMPBELL, Bill, et al. International Society of Sports Nutrition position stand: protein and exercise. Journal of the international society of sports nutrition, 2007, 4,1: 1‑7.
RENNIE, Michael J. and Kevin D. TIPTON. Protein and amino acid metabolism during and after exercise and the effects of nutrition. Annual Review of Nutrition [online]. 2000, 20(1), 457‑483 [vid. 2019‑02‑20]. ISSN 0199‑9885. Available from: doi:10,1146/annurev.nutr.20.1.457
LAYMAN, Donald K. and Jamie I. BAUM. Dietary Protein Impact on Glycemic Control during Weight Loss. The Journal of Nutrition [online]. 2004, 134(4), 968S‑973S [vid. 2019‑02‑21]. ISSN 0022‑3166. Available from: doi:10,1093/jn/134.4.968S