WHEY PROTEIN CONCENTRATE 80% 2.0
- Whey protein concentrate.
- From grass-fed cows.
- 84% protein.
- Neutral flavour.
- Soy allergen free.
- Suitable for vegetarians.
With protein content analysis and amino acid profile by an independent ENAC/DANAK certified laboratory.
Table of contents
Whey protein concentrate 80% 2.0 by RawSeries is a food preparation based on whey protein concentrate from grass-fed cows.
Whey is one of the two protein fractions (together with casein) of cow's milk, obtained after coagulating the casein and separating the parts. It's a protein that is developed through the use of ultrafiltration and spray drying techniques.
The lecithin used to make our WPC 80% 2.0 comes from sunflower, a novelty in the formulation of the product that eliminates the soy allergen common to almost all whey proteins.
- Protein helps to increase muscle mass.
- Protein helps to maintain muscle mass.
Whey proteins are highly valued in the industry for their functional properties and high nutritional quality.
There are differences in commercially available whey proteins.
Find out what makes us unique!
The philosophy behind our RAW range is simple:
We bring you the purest products, with no additives.
Many users prefer to use neutral food preparations, as they're more versatile to combine with other foods (such as fruits, coffees or herbal teas).
We give you the option so that you can combine it with whatever you want!
WPC 80% 2.0 is the basis for the development of our flagship protein: Evowhey 2.0.
This raw material is obtained from the processing of the milk of grass-fed cows, taking care not only of the nutritional result of their composition, but also the sustainability of the ecosystem and the guarantees of the best and freest livestock treatment.
Whey Protein Concentrate 80% 2.0 comes from the milk of grass-fed cows!
Whey Protein Concentrate 80% 2.0 is a protein of high nutritional quality.
Its treatment process is based on the application of mechanical ultrafiltration methods, in meshes of 0.05-0.2mcm selective diameter, to separate the protein from other compounds naturally present in the whey, and thus obtain a pure and concentrated protein.
Lecithins are compounds found naturally in plants, where they form part of their structure.
In proteins, they are used to improve solubility, as dry whey solubilises rather poorly, and coating the particles with lecithins facilitates homogeneous mixing.
Lecithins are an essential component of whey protein preparations so that they can be mixed without lumps.
Lecithins are completely safe and only affect the improvement of the organoleptic properties of the food preparation.
The characteristics of lecithins that improve the solubility of the protein are specific to the substance itself and not to its origin.
Lecithins from soy are normally used, but many people are allergic to the antigens contained in this legume.
The solution? The answer was easy for us at HSN: Use of sunflower lecithins.
Sunflower is not a classical allergen and the properties of its lecithin are just as valid as those of soy lecithin, as they are essentially almost identical.
We've mentioned this before, but one of the advantages of using a neutral WPC is that it can be combined with everything.
This protein is ideal for:
- Mixing with drinks such as coffee or tea and give them a milky touch.
- Making high protein shakes out of your favourite fruits.
- Taken with water, you'll simply get a pleasant, light, slightly sweet, milky taste.
At HSN we work very hard to bring you the highest quality dietary supplements and food preparations on the market, and we want you to be sure of that.
For this purpose, we've decided to send a random batch of our Whey Protein Concentrate 80% 2.0 to an external food testing laboratory, so that they can determine:
- The protein quantity.
- The amino acid profile.
You can access the report, certified by ENAC and DANAK, in the 'EXTERNAL LAB ANALYSIS' tab of this page.
One serving is made by mixing one scoop in 250ml of water or skimmed milk.
It goes great with:
Bibliography of note:
- Boirie, Y., Dangin, M., Gachon, P., Vasson, M. P., Maubois, J. L., & Beaufrère, B. (1997). Slow and fast dietary proteins differently modulate postprandial protein accretion. Proceedings of the National Academy of Sciences of the United States of America, 94(26), 14930–14935.
- Boron, W., Boulpaep, E. (Eds.) (2017) Medical physiology: a cellular and molecular approach. Philadelphia, PA: Saunders/Elsevier.
- Gil, A. (2010). Tratado de Nutrición. Nutrición Humana en el Estado de Salud. (Coord. Martínez, E & Maldonado, J.). Madrid: Editorial Médica Panamericana
- Hoffman, J. R., & Falvo, M. J. (2004). Protein - Which is Best? Journal of Sports Science & Medicine, 3(3), 118–130.
- Institute of Medicine (1999). Military Strategies for Sustainment of Nutrition and Immune Function in the Field.
|per 100gper serving|
|Serving size: 1 scoop of 70ml (30g)|
|Servings per container: 67|
|Amount per 100g|
|of which saturated||4.9g|
|of which sugars||5.8g|
|Protein calculated in dry matter (nitrogen *6.38).|
WHEY PROTEIN CONCENTRATE 80% 2.0 2Kg NO FLAVOUR ingredients:Concentrated whey (milk) protein [emulsifier (sunflower lecithin)].
Warnings de WHEY PROTEIN CONCENTRATE 80% 2.0 2Kg NO FLAVOUR:Keep in a cool and dry place.
Amino Acids Profile
|Amino Acids Profile||x100g|
How to take
Mix 1 scoop of 70ml with 250ml of skimmed milk or water.
Videos Related To WHEY PROTEIN CONCENTRATE 80% 2.0
In this section you can see and download the research carried out by independent certified laboratories, providing the most precise and detailed information of each one.
A satisfied customer says:
I love it
I prefer the RAW series because without flavor I can make my own blends. This product is great and has no dairy taste at all compared to the NATIVE WHEY. It dissolves very well. You can't go wrong with this one.Show original language
A critical customer says:
Effective but not rich
Effective and good value for money. Flavor I do not like, but if mixed with milk or juice is disguised and is not bad at all. I recommend it.Show original language
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