Bulk High Quality Whey Protein Isolate with Best Price

• Customization: Available
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: Food Grade
• Shelf Life: >12 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: ＞90%
• Transport Package: 20kg Carton
• Specification: Powder
• Trademark: FAISFOR
• Origin: China
• Production Capacity: 20tons

Product Description

What is Whey Protein ?

Whey protein is the protein from whey, the watery portion of milk that separates from the curds when making cheese. It is commonly used as a protein supplement.
Whey protein might improve the nutrient content of the diet and also have effects on the immune system.
People commonly use whey protein for improving athletic performance and increasing strength. Whey protein is also used for asthma, diabetes, weight loss, and many other conditions, but there is no good scientific evidence to support most of these uses.
Whey protein is a mixture of proteins isolated from whey, which is the liquid part of milk that separates during cheese production.
Milk actually contains two main types of protein: casein (80%) and whey (20%).
Whey is found in the watery portion of milk. When cheese is produced, the fatty parts of the milk coagulate and the whey is separated from it as a byproduct.
If you've ever opened a yogurt container to see liquid floating on top - that's whey. Cheesemakers used to discard it before they discovered its commercial value.
After being separated during cheese production, whey goes through various processing steps to become what people generally recognize as whey protein - a powder that is added to shakes, meal replacements and protein bars.
Whey protein doesn't taste very good on its own, which is why it's usually flavored. Chocolate-, vanilla- and strawberry-flavored powders are popular.
 

The benefits of our Whey Protein
 

• Helps with weight loss: Whey protein offers support for weight loss, as demonstrated by research, aiding in the reduction of body fat while preserving muscle mass effectively. Its low carbohydrate combined with high protein content promotes fat burning. Moreover, whey protein contributes to a sense of fullness, helping with appetite control. It is also characterized by low fat, low cholesterol, and low lactose levels, making it a suitable choice for individuals seeking to restrict their carbohydrate intake.

• Promotes muscle growth: Whey protein serves as an excellent muscle-building resource. It furnishes the body with crucial amino acids necessary for muscle growth, tissue repair, and the development of new muscle. Additionally, it plays a role in slowing down and preventing bodily degeneration. When combined with weight-training exercises, consuming whey protein promotes growth in muscle mass, a key indicator of overall good health.
• Repairs muscles: Whey protein facilitates muscle growth and repair. Daily activities and exercise deplete the body's energy stores, leading to muscle breakdown. Whey protein, as a natural protein source, is highly effective for the growth and repair of muscles.

• Enhances bodily antioxidant defenses: Whey protein plays a role in stimulating glutathione production, one of the body's primary antioxidants. Glutathione acts as an antioxidant, mitigating the risk of several chronic diseases and augmenting the body's innate antioxidant defenses.
• Reduce blood cholesterol: Whey protein reduces LDL cholesterol (LDL-C), often called "bad" cholesterol, in the bloodstream. Lowering LDL-C is a positive step in mitigating the risk of heart disease.
• Reduces hunger: Whey protein can promote a prolonged sense of satiety, making it particularly valuable for individuals aiming to lose weight opting for low-calorie food choices.

 

Applications of Whey Protein
 

Whey, a protein complex derived from milk, is being touted as a functional food with a number of health benefits. The biological components of whey, including lactoferrin, beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, and immunoglobulins, demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial, and chelating agent. The primary mechanism by which whey is thought to exert its effects is by intracellular conversion of the amino acid cysteine to glutathione, a potent intracellular antioxidant. A number of clinical trials have successfully been performed using whey in the treatment of cancer, HIV, hepatitis B, cardiovascular disease, osteoporosis, and as an antimicrobial agent. Whey protein has also exhibited benefit in the arena of exercise performance and enhancement.

Whey can also be incorporated in to different food products to increase the nutrient level of the food products and several positive impacts could be brought about in food products by incorporating whey. Several previous researches have been carried out by altering different characteristics of whey. Possibility of incorporating whey in to cheese has been studied. The effect of the diameter of whey protein aggregate on the gel firmness has been studied. Regardless of whey origin, adding larger-diameter whey protein aggregates to cheese milk had no negative impact on rennet-induced coagulation, whereas smaller aggregates decreased curd firmness. Adding whey protein aggregates to milk increased cheese yield and moisture, and the dispersion method had no influence on these parameters, suggesting that a valve homogenizer is not required, which simplifies the process for artisanal cheese production and it also has been found that the acid gels from milk with added whey protein had higher gel stiffness and yield stresses than those without added whey protein.