Whey Isolate is an ultra pure source of isolated protein. Pure Lean Nutrition’s Whey Isolate boosts the highest content of protein at a dry basis of 95%! This protein also provides little to no fat or lactose! This ultra-fast absorbing Whey Isolate has many benefits when it comes to building a lean and muscular body! Supplementing with Whey Isolate increases muscle mass; aids in recovery, repair and helps preserve lean muscle tissue! It also helps with the production of essential hormones, can assist in fighting infection and boosting immune function! Whey Isolate also has a satiating effect and can reduce hunger between meals, which is most beneficial to those following a strict low carb diet!
This WPI is made in France and undergoes two filtration processes micro filtration and ultrafilteration under a cold process of less than 10 degrees celsius which keeps the protein undenatured
PURE LEAN NUTRITION: native whey proteins from milk
A VALUE-ADDED PROCESS
Pure Lean Nutrition's WPI is obtained through a very specific process: the proteins are extracted directly from skimmed milk using membrane technologies at low temperature (microfiltration and ultrafiltration).
This process offers the following advantageous characteristics:
• The production of Pure Lean Nutrition's WPI from milk rather than whey makes it possible to obtain an excellent amino acid profile (a strongest concentration in essential amino acids). Pure Lean Nutrition's WPI is free from GMP (Glycomacropeptide - derived from cheese production) which reduces the nutritional value of whey proteins.
• The microfiltration used during the process provides the possibility of withdrawing both the bacteria and the residual fat from skimmed milk, thus giving Pure Lean Nutrition's WPI excellent microbiological and organoleptic qualities (with no taste defects from the absence of fat).
• The manufacturing process of Pure Lean Nutrition's WPI is carried out at low temperature, thus preserving the native character of the proteins: this absence of denaturation enables the proteins to fully maintain their nutritional and functional capacities (water binding capacity, foamability, texture...)
