Hydrolysed Whey SP
Hydrolyzed Whey Protein
Food Supplement made of 100% Optipep 9862 Protein - Unflavored
Optipep 9862 is an enzymatically hydrolysed whey protein that provides a high-quality peptide source.
It is mildly hydrolysed, has a low bitter flavour profile, and is suitable for use in advanced nutritional and functional applications.
This ingredient has been instantised to improve its solubility and dispersibility in water. During the instantisation process, soy lecithin is added, which acts as an emulsifier, facilitating the rapid dispersion of the powder and preventing the formation of lumps when mixed into liquids.
Hydrolyzed proteins for ultra-fast absorption
HydrolysedWhey SP uses partially digested whey protein fractions, consisting of di- and tripeptides. These micro-protein units represent a highly efficient form for transporting amino acids into the body, allowing for faster and more immediate absorption. The result? Concrete support for muscle growth and faster recovery after intense workouts.
Whey protein hydrolysate maximizes muscle protein synthesis
Whey Protein Hydrolysate (WPH) is recognized as the protein source with the fastest absorption times compared to other proteins. Amino acids reach their peak in the blood within approximately 30 minutes of intake, making them ideal for key moments of the day, particularly post-workout.
Various studies show that WPH promotes superior muscle protein synthesis (MPS) after training compared to other protein sources. This advantage comes from more efficient digestion, optimized bioavailability, and a high-quality amino acid profile, rich in essential amino acids and especially leucine.
Leucine, in fact, is one of the main activators of MPS and is fundamental for initiating muscle building processes.
Technical information
| Amino Acid Profile | (g per 100g Powder) | (g per 100g Protein) |
|---|---|---|
| Leucine | 9.87 | 11.17 |
| Isoleucine | 7.26 | 8.21 |
| Valine | 6.62 | 7.49 |
| Total Branched Chain Amino Acids | 23.75 | 26.87 |
| Aspartic Acid | 10.6 | 11.99 |
| Glutamic Acid | 18.1 | 20.48 |
| Serine | 4.96 | 5.61 |
| Glycine | 1.51 | 1.71 |
| Histidine | 1.54 | 1.74 |
| Arginine | 1.89 | 2.14 |
| Threonine | 7.07 | 8.00 |
| Alanine | 5.25 | 5.94 |
| Proline | 6.04 | 6.83 |
| Tyrosine | 2.67 | 3.02 |
| Methionine | 2.15 | 2.43 |
| Cystine + Cysteine | 2.37 | 2.68 |
| Phenylalanine | 2.80 | 3.17 |
| Lysine | 9.75 | 11.03 |
| Tryptophan | 1.60 | 1.81 |
| INFORMAZIONI NUTRIZIONALI | 100 g | 30 g |
|---|---|---|
| Energia | 1557 kJ 372 kcal |
467 kJ 112 kcal |
| Grassi | 1,3 g | 0,4 g |
| di cui acidi grassi saturi | <0,5 g | <0,2 g |
| Carboidrati | <1,0 g | <0,3 g |
| di cui zuccheri | <1,0 g | <0,3 g |
| Proteine | 90,0 g | 27,0 g |
| Sale | 0,4 g | 0,1 g |
| PARAMETRI CHIMICO FISICI | ||||||
|---|---|---|---|---|---|---|
| Degree on Hydrolysis (%) 4.0 ± 2 |
Cholesterol 5 mg/100g |
pH 6.4 |
AN/TN (%) 6.0 – 12.0 |
Digestibility (%) 98 – 100 |
Bulk Density 0.40 ± 0.10 g/cc |
PER (Protein Efficiency Ratio) 3.5 |
| BV (Biological Value) 104 |
PDCAAS 0.98 |
Lactose 0.8% |
Glucose <0.1% |
Sucrose <0.1% |
Chloride <50 mg/100g |
Ash 3.0% |
| Calcium 500 mg/100g |
Sodium 170 mg/100g |
Potassium 650 mg/100g |
Magnesium 60 mg/100g |
Phosphorous 200 mg/100g |
Moisture 5.0% |
|
| PARAMETRI MICROBIOLOGICI | ||||||
|---|---|---|---|---|---|---|
| Total bacterial count
<10000 ufc/g |
Yeast &
Moulds <10 cfu/g |
E.Coli <10 cfu/g |
Staph.
Aureus <10 cfu/g |
Salmonella Absent/25g |
Enterobacteriaceae <10 cfu/g |
|
📦 Quality and packaging
HydrolysedWhey SP SaporePuro is:
- Repacked and packaged by SaporePuro in an Italian facility (Turin)
- Subject to quality controls
- Traceable and compliant with European food standards
Inside you will find only Optipep® 9862, exactly as declared. Nothing else.
WARNINGS
Do not exceed the recommended dose. In case of pregnancy, breastfeeding, or unexpected reactions, consult your doctor. Keep out of reach of children under 3 years of age. Supplements should not be considered a substitute for a varied and balanced diet and a healthy lifestyle.
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