Yamamoto Ultra Whey COMPLEX Volactive® 2000g chocolate

Yamamoto® Nutrition Ultra Whey COMPLEX Volactive® is a top-tier dietary supplement featuring a combination of concentrated whey proteins and Volactive® Ultra Whey XP isolate. These proteins are meticulously processed using cross-flow ultrafiltration and microfiltration, and notably, the product is free from collagen or any substances that might compromise its quality and bioavailability.

This great-tasting drink provides over 23g of protein per serving, derived from both concentrated whey protein and isolated Volactive® Ultra Whey XP through a 50% isolated and 50% concentrated ratio. Importantly, Ultra Whey COMPLEX does not include palm oil, maltodextrin, xanthan gum, carrageenan, or amino acids in free form.

Now, let’s explore the processes involved in whey proteins isolated by cross-flow ultrafiltration and microfiltration:

1. Whey Protein Isolate (WPI): Treated with special systems to remove higher amounts of fat and lactose, WPI has an average protein content of 90%, with density ranging from 86-88% or higher.
2. Microfiltration: Although the most expensive process, microfiltration is the most effective in preserving the integrity and bioactive protein fractions crucial for protein quality. In this process, whey obtained from ultrafiltration undergoes further progressive filtration through membrane filters, eliminating unwanted particles like minerals, lipids, and lactose. The resulting microfiltered proteins are 99% undenatured and retain essential bio-active peptide fractions of undenatured whey.

Concentrated Whey Proteins (WPC): Obtained through micro and ultrafiltration processes, WPCs use physical filters to separate fat and lactose from the protein without damaging it. The differences between microfiltration and ultrafiltration lie in the size of the filtration pores. A powder with a protein content of 70-85% is obtained through these processes.

Contrary to the misconception that WPCs are inherently inferior to isolates, high-quality WPCs contain numerous beneficial compounds not found in isolates. They have higher levels of growth factors, phospholipids, bioactive lipids such as conjugated linoleic acid (CLA), and often contain more immunoglobulins and lactoferrin.

Concerns about Amino Acids and Protein Spiking: The text highlights concerns about the addition of individual amino acids to protein powders and emphasizes that amino acids are often added not for their actual benefit but to alter the nitrogen value for testing purposes. This practice, termed “protein spiking,” involves adding amino acids like taurine, arginine, and glycine to boost the protein value per serving without providing genuine added value.

The importance of reading labels and understanding the quality of protein raw materials is emphasized. The text underscores the value of choosing products with transparent and high-quality sources, cautioning against misleading practices that may result in lower prices at the expense of protein quality.

Volactive® Certification and Raw Material: Volac®, a leading entity in the dairy production and zootechnical sector, is the largest producer of nutritional whey proteins for “Lifestyle” applications in Europe. The Volactive® certification guarantees the use of certified raw materials exclusively from Volac®. Leveraging cutting-edge ultrafiltration techniques and complex membrane and spray drying technologies, Volac® ensures the stability of protein matter and minimizes protein denaturation. This dedication results in whey proteins with highly superior nutritional profiles compared to products obtained through other processing methods that compromise stability.

In summary, Yamamoto® Nutrition’s Ultra Whey COMPLEX is positioned as a high-quality protein supplement with a meticulous selection of raw materials and advanced processing techniques, supported by the Volactive® certification from Volac®. The emphasis on transparency, quality, and the avoidance of additives and fillers underscores the commitment to providing a premium product for consumers.