Vegan Isolate Protein

Be levels vegan protein is optimally absorbed because the proteins have been isolated while maintaining the quality of the product and its purity.

Expressly formulated for vegan athletes, people with intolerance to milk protein, or for people who want to avoid animal protein consumption in some of their daily intakes.

Contains a low sodium and carbohydrate content compared to conventional vegan proteins. High protein intake without fat. Ideal for strength and high intensity sports. It stands out for its taste and texture, something really difficult to achieve from pea protein.

To know that a protein is of good quality, we must look for a good aminogram. A good aminogram has an important quantity of amino acids, this makes the protein of higher biological value. A part of the amino acids must be essential, the highest value being that of leucine (branched amino acid).

A fast digestion of this protein indicates that it is of good quality. When you have bad digestion is because of products whose raw material is not of quality and bring more fat and carbohydrate content.

The advantages of our vegan protein are several, among them is that pea protein is used, which being the legume with the most similar aminogram to milk protein, with high leucine content and a sufficient amount of essential and non-essential amino acids, makes it be of a high biological value.

Another advantage of pea protein is that it does not contain allergens, as can occur with dairy, nuts, or soy, and therefore can be easily incorporated into many specialized diets. In addition, we have the advantage that its processing allows a good isolate that reduces the carbohydrate, fat and sodium content, the latter being different from the vegan protein material as it contains a lot of unwanted amount of this mineral.

The result of the combination of natural ingredients we have chosen for this product resulted in a beverage with a complex flavor in its initial stages.

Of all the options we have been able to investigate to build a pleasant intake, sucralose is the one that has allowed us to achieve the best flavor with the lowest grammage in product, thanks to its great sweetening power. Analyzing the studies and evidence in this regard, it is clearly observed that intakes tremendously higher than those included in this product are necessary to be able to appreciate harmful effects on the microbiota.

This solution seems more attractive to us than the idea of introducing other sweeteners that require much higher doses to achieve a similar effect, even though they may enjoy a better reputation, often unfounded.