Cross-flow microfiltered whey protein isolate and concentrate provide amino acids to help build antibodies
Whey Protein Concentrate
Whey protein concentrate is derived from whey protein. This concentrate contains a small amount of carbohydrates (as lactose) as well as fats in addition to the protein. This calorically dense material is very nutritious based on the synergy between components.
Whey protein concentrate is a complete protein – whey contains the full spectrum of all the essential amino acids. This is key for muscle function and growth. It is higher in leucine and the other branched chain amino acids (BCAA’s.)
Often in isolates the lactoferrin is removed, however the concentrate still contains the naturally occurring lactoferrin.
Technical insights:
- Country of origin: USA, New Zealand
- Part used: Bovine milk
- Extraction method: Crossflow microfiltration
- Stored form: Cream colored powder
Dairy Allergen
Non-GMO
Vegetarian
Ingredient Benefits
Immune boosting factors
Amino acids in whey protein concentrate are ready to be used to make immune cells for the body. This concentrate includes other beneficial molecules such as fats and immunoglobulins that stimulate immune function. Whey concentrate contains about 20% alpha-lactalbumin, the major protein in breast milk which has several important physiological benefits such as improving sleep, cognitive function, immunity and more.
Promotes healthy muscle mass
Whey protein concentrate is a complete protein – whey contains the full spectrum of all the essential amino acids. This is key for muscle function and growth. It is higher in leucine and the other branched chain amino acids (BCAA’s) to stimulate muscle growth and maintenance.
A source of lactoferrin
Often in isolates the lactoferrin is removed, however the concentrate still contains the naturally occurring lactoferrin. High amounts of lactoferrin levels offer added benefit to immune system function and a reduction in inflammation.
AOR uses a whey protein concentrate that is subject to low-temperature crossflow microfiltration (not ion-exchange) to maximize protein content and minimize protein denaturation.
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