Dry egg white 83,5%

$27.19

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Packing: 1 kg
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SKU: 391 Category:

Description

A high percentage of protein (not less than 83%).

Very high digestibility (almost 100%).

Useful properties of the product.

Ideal for athletes with lactose intolerance.

Dry egg white is desugared pasteurized egg protein. Liquid protein, derived from fresh chicken eggs subjected to filtration, pasteurization, dry and normalization – the output of this product.

Egg protein has a higher nutritional value – only 1 kg it carries the energy value of 315 fresh eggs.

He, along with whey protein, considered a benchmark among easily digestible food supplements (to digest almost 100% of the product). For this reason, this product ranks first among dietary supplements among professional athletes and bodybuilders.

Egg protein belongs to the group of products with an average speed of assimilation that characterizes it as a product that can be applied throughout the day and even before bed.

It has many useful properties, for example, protects and strengthens the cardiovascular system. Also, this dietary Supplement has the ability to reduce the level of cholesterol in the body and increase the level of good cholesterol (high-density lipoprotein).

Used egg protein in the form of a mixture – one and a half tablespoons of the product in 250 ml water, milk or juice according to taste and preferences. Taken this cocktail once or twice a day (between meals, also at night). Reception egg protein immediately after exercise will not bring much benefit, because it has an average speed of digestion.

Average body’s need for protein is computed individually for each person multiply your own weight by 2-2.5. The average single dose of this protein is considered to have 25-30 grams of product. On a course of steroids to the athlete requires 3-4 grams of protein per 1kg of body weight. It is also worth noting that when preparing cocktails, this Supplement foam for easy use and getting rid of the foam I suggest you add to the cocktail of carbohydrate components, such as Maltodextrin.

Also don’t forget about the terms and conditions of product storage: store the egg white in a dry and clean room with good ventilation and humidity not exceeding 75%. To have him be at a certain temperature – not higher than +20 degrees Celsius not more than 12 months; not more than +2 degrees Celsius not more than 2 years.

Product properties:

Mass fraction of dry component (substance) – not less than 91 %;

The mass fraction of egg protein – not less than 83 %;

Solubility – not less than 92 %.

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