Isolate Pure Professional 900 g

ISOLATED PROTEIN WITH EXCEPTIONAL TASTE The NEW LIMITED EDITION Cocoa Cream Noir flavor has arrived, so what are you waiting for? Try it out! Enjoy the unique blend of hazelnut combined with the unmistakable taste of wafer to make tasty shaker and protein recipes to be consumed during your FIT snacks!

What is Isolate Pure Professional and what is it for? Tsunami Nutrition Isolate Pure Professional is Isolac CFM® protein isolate in many delicious flavor variations made by Tsunami Nutrition's Research and Development Team with CARBERY® certified quality.

Excellent protein content and a formula designed from the athlete's need and point of view... result? Isolate Pure Professional, a protein supplement for optimal protein synthesis.

But let's take a step back, for those who are still unfamiliar with its potential compared to other protein supplements, and start by understanding what isolate protein and what it is used for.

Protein Isolates, by definition Whey Protein Isolated N.o.A., are obtained through a more elaborate and innovative process than Whey Protein concentrates, so that there is as much separation as possible between them and other components such as lipids, minerals, and lactose. The process is different and they can be isolated by microfiltration (CFM® - CROSS FLOW MICROFILTRATION) and ion exchange or cross-flow.

By analyzing these two systems the differences can be perceived very well, let's see them in detail. In the case of microfiltration, the process allows the retention of all major protein fractions and thus a preservation of the amino acid profile, they have less sodium content, which decreases water retention. Microfiltration is definitely the best process as it admits 90% protein content in composition.

Almost the same can be said of the isolates obtained by the second process although the amino acid content is higher (above 90%), in fact this second method unfortunately causes denaturation with the loss of biological activity, a process of alteration of protein components and important protein fractions such as lactoferrins, immunoglobulins and glycomacropeptides due to high temperatures. They are also hardly denatured at all and have a better amino acid profile, are absorbed faster than concentrates (absorption time 30 minutes to 1 hour), more slowly than hydrolysates, and are suitable for those who should be lactose intolerant.