Manufacturing Articles

Manufacturing Articles

The articles presented in this category revolve around Supplement Manufacturing, Origin of Ingredients and Formulation.

The RAW Processing Difference

When whey protein is low-temperature-processed (raw or cold-processed) it retains many of its fragile immune factors and nutrients leaving it loaded with the ideal blend of easily-absorbed amino acids, anti-inflammatory immune factors and metabolism-boosting peptides, along with potent antioxidants and alkaline minerals. Naturally produced whey is loaded with protein and when it is kept as pure and unprocessed as possible and made from the milk of pasture-fed cows, it is also loaded with antioxidants and important amino acids. Most commercial whey powders are high-heat-treated, acid-flushed, and stripped of vital nutrients, creating an imbalanced, acidic "whey isolate" that's frequently contaminated with synthetic additives, chemical detergents, and heavy metals. It's no wonder that many of these whey products are hard to digest and have to cover up their acidic aftertaste with unhealthy synthetic tasting flavours. It is important to use a brand that is free from pesticides an..

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Whey Protein Processing Methods

This is probably the most over looked way to assure that you are purchasing a quality whey protein product. There are two main components of milk protein:  1) Casein 2) Whey Protein Whey protein in the most part is a by-product of cheese manufacturing. The casein coagulates and separates leaving raw whey uncurded on top of the casein. The casein is a very rich source of protein and natural vitamins etc as it has not been denatured in any way.  The whey however, undergoes various processing steps and it is these processing steps which determine the quality of the whey protein in the end product.  During the processing, fat and lactose (milk sugar) are filtered out to make a lower fat, lower carbohydrate and higher protein powder. The final protein content in a whey product can range from 30% to 95% depending on the filtering process used. The higher the protein content on a gram per gram basis, the more processing (filtering) is needed. When a whey protein..

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