Nutritional information
| Nutrition information (Unflavoured) | Per daily dose (30 g) | Per 100 g |
| Energy | 467 kJ / 110 kcal | 1483 kJ / 349 kcal |
| Fat of which saturates | 0,1 g 0,1 g | 0,3 g 0,3 g |
| Carbohydrate of which sugars | 0,2 g 0,2 g | 0,5 g 0,5 g |
| Fibre | 0 g | 0 g |
| Protein | 26 g | 86 g |
| Salt | 0,15 g | 0,50 g |
| Amino acid profile per 100 g | ||
| Alanine Arginine Aspartic acid Cysteine Glutamic acid Glycine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Proline Serine Threonine Tryptophan Tyrosine Valine | 4,31 g 1,81 g 9,47 g 1,89 g 15,58 g 1,21 g 1,46 g 5,51 g 9,13 g 8,27 g 1,89 g 2,58 g 4,74 g 3,96 g 5,77 g 1,21 g 2,24 g 5,08 g | |
Ingredients
Whey (MILK) protein isolate VolaPure™ (emulsifier: sunflower lecithin).
Warnings
Iso-Fuji is the 100% whey protein isolate without flavourings or sweeteners. It is produced by means of cross-flow ultrafiltration and microfiltration technologies that make it possible to produce Whey with a protein content averaging 90% (protein density can vary from as low as 86-88% or higher), and an extremely low fat and lactose content (<1%) No flavourings or sweeteners are added during its production, leaving Iso-Fuji 100% NATURAL truly natural.
Whey protein isolate (WPI) is the purest form of Whey, it has an extremely high biological value and naturally contains branched-chain amino acids (BCAAs). Iso-Fuji 100% NATURAL, whey protein, the highest quality raw material on the market, is not processed with added flavourings or sweeteners, so it remains completely natural. It does not contain stevia or sucralose, and is therefore well tolerated even by people with particularly sensitive intestines. It is a rapidly absorbed protein with a good digestion rate (30-45 minutes).
Protein powders are indicated for meeting daily protein requirements, both for athletes with high protein needs and for sedentary individuals who want to enrich their snacks and breakfasts.
Proteins contribute to the growth and maintenance of muscle mass, have a plastic function (i.e. they contribute to tissue repair and construction), constitute hormones and enzymes, act as transporters and contribute, in the form of antibodies, to immune activities.
The production process chosen for Iso-Fuji 100% NATURAL, microfiltration combined with cross-flow ultrafiltration, is the most expensive process used to obtain whey protein isolate, but it is also that which makes it possible to keep intact all the bioactive fractions, which determine the quality of the protein itself. The whey obtained in the first stage of processing by means of ultrafiltration is conveyed to a machine that, using a membrane filter system, carries out further progressive filtration. This filtration system removes unwanted particles, including minerals, lipids and lactose.
The microfiltered proteins are 99% undenatured and retain all the important bio-active peptide fractions of undenatured whey. No sweeteners or flavourings are added to leave the whey protein isolate 100% natural.
What does 100% NATURAL mean?
As can be seen from the product's nutritional table, Iso-Fuji 100% NATURAL does not have any flavourings or sweeteners in the ingredient list. The label “100% Natural” therefore refers to the totally natural profile of the product, which has a genuine flavour that is unadulterated by any additives. This is why Iso-Fuji 100% NATURAL is also the ideal choice for all those who are particularly sensitive to sweeteners.
What are the components and characteristics? (Data refer to unflavoured)*
- Protein approx. 94%*.
- Fat <0.3%*.
- Lactose <0.5%*
- Moisture 4.5%.
- Minerals 2.0%
- pH 6.2
Protein Fractions (% of protein in the product)
- Beta-Lactoglobulin 50-60
- Glycomacropeptide 15-20
- Alpha-Lactalbumin 15-20
- Bovine serum Albumin 1.0-2.0
- Immunoglobulin A 0.1-1.0
- Lactoferrin 0.5-1.0
Scientific references
Devries MC, Phillips SM. Supplemental protein in support of muscle mass and health: advantage whey. J Food Sci. 2015 Mar;80 Suppl 1:A8-A15. doi: 10.1111/1750-3841.12802. PMID: 25757896.
Bo Y, Liu C, Ji Z, Yang R, An Q, Zhang X, You J, Duan D, Sun Y, Zhu Y, Cui H, Lu Q. A high whey protein, vitamin D and E supplement preserves muscle mass, strength, and quality of life in sarcopenic older adults: A double-blind randomized controlled trial. Clin Nutr. 2019 Feb;38(1):159-164. doi: 10.1016/j.clnu.2017.12.020. Epub 2018 Jan 9. PMID: 29395372.
Coelho-Júnior HJ, Rodrigues B, Uchida M, Marzetti E. Low Protein Intake Is Associated with Frailty in Older Adults: A Systematic Review and Meta-Analysis of Observational Studies Nutrients. 2018 Sep 19;10(9):1334. doi: 10.3390/nu10091334. PMID: 30235893; PMCID: PMC6165078.
Wu G. Dietary protein intake and human health. Food Funct. 2016 Mar;7(3):1251-65. doi: 10.1039/c5fo01530h. PMID: 26797090.
Tsagari A. Dietary protein intake and bone health. J Frailty Sarcopenia Falls. 2020 Mar 1;5(1):1-5. doi: 10.22540/JFSF-05-001. PMID: 32300728; PMCID: PMC7155358.
Dolan E, Sale C. Protein and bone health across the lifespan. Proc Nutr Soc. 2019 Feb;78(1):45-55. doi: 10.1017/S0029665118001180. Epub 2018 Aug 10. PMID: 30095063.
Bonjour JP. The dietary protein, IGF-I, skeletal health axis. Horm Mol Biol Clin Investig. 2016 Oct 1;28(1):39-53. doi: 10.1515/hmbci-2016-0003. PMID: 26985688.
Marshall K. Therapeutic applications of whey protein. Altern Med Rev. 2004 Jun;9(2):136-56. PMID: 15253675.
Jäger R, Kerksick CM, Campbell BI, Cribb PJ, Wells SD, Skwiat TM, Purpura M, Ziegenfuss TN, Ferrando AA, Arent SM, Smith-Ryan AE, Stout JR, Arciero PJ, Ormsbee MJ, Taylor LW, Wilborn CD, Kalman DS, Kreider RB, Willoughby DS, Hoffman JR, Krzykowski JL, Antonio J. International Society of Sports Nutrition Position Stand: protein and exercise. J Int Soc Sports Nutr. 2017 Jun 20;14:20. doi: 10.1186/s12970-017-0177-8. PMID: 28642676; PMCID: PMC5477153.
Schaafsma G. The protein digestibility-corrected amino acid score. J Nutr. 2000 Jul;130(7):1865S-7S. doi: 10.1093/jn/130.7.1865S. PMID: 10867064.
Add 3 scoops (30 g) in 250 ml of water and take once a day.
Our advice
In the event of a deficiency or increased need, the product should be taken between main meals and/or at breakfast, so that the body is constantly supplied with plastic material.
NOTE: the protein requirement parameter differs from one individual to another. It depends on several factors, including the physical activity practised and biochemical individuality.
Therefore, based on the latest scientific literature ('NSCA's Guide to Sport and Exercise Nutrition, 2011. Campbell & Spano. Human Kinetics) below we provide values that can be useful for establishing protein requirements on the basis of the sport practised.
-SEDENTARY individuals: 0.7 - 0.9 g / kg body weight / day
-Athlete with an ACTIVE lifestyle: 1 g / kg body weight / day
-BODYBUILDERS: 1.4 - 2.4 g / kg body weight / day (remembering that during mass periods, the recommended protein intake is 2-30% of the total kcal intake from the diet)
-STRENGTH sports: 1.8 - 2 g / kg body weight / day
-COMBAT SPORTS: 1.6 g / kg body weight / day
-TEAM SPORTS (acyclic): 1.6 g / kg body weight / day
Is it possible to cook Iso-Fuji 100% NATURAL or otherwise use it in cakes or baked foods without altering its nutritional values?
Just as it is possible to cook meat and eggs (other protein sources), Iso-Fuji can be heated in a microwave or cooked in a frying pan without altering its nutritional values. Cooking at temperatures of above 60 degrees causes the denaturation of the proteins, which results in a structural change but does not affect the nutritional values of the product. It is therefore considered safe to cook and heat it.
Can I dissolve Iso-Fuji 100% NATURAL in a liquid other than water?
Of course. Remember, however, that in this case the nutritional values of Iso-Fuji will be added to those of your chosen beverage.
