10 Metric Ton/Metric Tons per Month Food Supplement bulk whey protein powder/whey protein isolate po
Packaging & Delivery
whey protein powder
1kg/ aluminum foil bag /25kg/fiber drum
or as per your request
Qingdao, Shanghai, Guangzhou
within 5days after receive the payment
Food Supplement bulk whey protein powder/whey protein isolate powder
Main Function of whey protein powder:
1. Fast-digesting protein the body can use to build and rebuild muscle tissue.
2. Whey Protein Powder contains Red Orange Complex® (ROC), which was shown in clinical studies to combat increased free radical damage brought on by physical activity.
3.ROC was shown in a clinical study on professional athletes to increase antioxidant levels.
4. High in branch-chain amino acids that provide energy to working muscles.
5. Contains a nutritious blend of ingredients and Red Orange Complex (ROC), which helps reduce physical stress.
6. Restore, repair, and build muscle immediately after exercise.
7. No artificial colors, flavors, sweeteners, or preservatives.
8.Delivers an awesome 25 to 26 grams of whey protein in each serving.
9. Beneficial nutrients included.
10.Helps maintain antioxidant levels in the body.
11.May help improve body composition when used in conjunction with a healthy diet and exercise program.
12.Contains L-glutamine, which may prevent a decline in immune function due to overtraining.
13. Excellent source of vitamin C.
14. Good source of calcium to support strong bones
Features of whey protein powder:
1.Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and slice up capability of products.
2.Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness date.
3.Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output capacity of products, reduce product costs, and make the preserving capability of water and oil 1:4:4 (1 unit of protein can absorb 4 unit of water and 4 unit of oil or fat).