Isolate Pure Professional - Single Serving Envelope 15 g

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

You've been clogging up our customer service...and here you are! Finally the single-serving format of powders two of the most beloved flavors of our whey protein isolate! Could we have offered a simple chocolate or vanilla flavor for you to try? That would not be in the Tsunami Nutrition spirit, we want to push you to dare and go beyond your limits! Here you are then served the single-serving packs! As always, no sweetener and sucralose but high whey protein!

Don't know about Tsunami Nutrition Isolate Pure Professional yet ? Let's see together how our whey protein isolate is obtained!

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.