Vegan Isolate Protein

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

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

It is lower in sodium and carbohydrates than conventional vegan proteins. High protein without fat. Ideal for strength and high intensity sports. Its taste and texture stand out strongly, something that is really difficult to achieve from pea protein.

To know that a protein is of good quality, we must look to see that it is composed of a good aminogram. A good aminogram has a significant amount of amino acids, which makes the protein of higher biological value. A part of the amino acids must be essential amino acids, the highest value being that of the leucine (Branched amino acid).

Rapid digestion of this protein indicates that it is of good quality. When you have bad digestion, it is because of products whose raw materials are not of high quality and have a higher fat and carbohydrate content.

The advantages of our vegan protein are several, among them is that we use the pea proteinThe fact that it is the legume with the aminogram most similar to milk protein, with a high leucine content and a sufficient quantity of essential and non-essential amino acids, makes it of high biological value.

Another advantage of pea protein is that it does not contain allergens, as can be the case with dairy, nuts, or soya, and can therefore be easily incorporated into many specialised diets. In addition, we have the advantage that its processing allows for a good isolate that reduces the carbohydrate, fat and sodium content, the latter of which differs from the vegan protein material as it contains a lot of unwanted sodium.

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

Of all the options we have been able to investigate to build an enjoyable intake, sucralose is what has allowed us to achieve the best flavour with the lowest grammage in productthanks to its high sweetening power. A review of the studies and evidence clearly shows that intakes far in excess of those included in this product are necessary to see any detrimental effects on the microbiota.

We find this solution more attractive 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.