What is Applied Nutrition Critical Whey Frapuccino 2Kg?
Applied Nutrition Critical Whey Frapuccino has been developed using a unique blend of Whey Protein Concentrate, Whey Protein Isolate & Hydrolyse Whey Protein. Whey Protein Concentrate is produce by Ultra-Filtration Technology containing high levels of Protein and Branched Chain Amino Acids (BCAAs).
Critical Whey™ Protein has been develop using a unique blend of whey protein concentrate, whey protein isolate & hydrolyse whey protein. Whey protein concentrate is produce by ultra-filtration technology containing high levels of protein and branched chain amino acids (BCAAs).
Whey Protein Isolate is the highest quality of protein and is produce using cross-flow-micro-filtration. Hydrolyse whey protein is a pre-digested protein enzymatically broken down into peptides. These high biological value and easily digested proteins support the growth and maintenance of muscle.¹
Critical Whey™ Protein provides 21g of protein derived from grass fed cows, 4.8g of naturally occurring BCAAs & 4g of glutamine per serving.
Key Benefits :
- Build & maintain muscle
- Delicious taste & mixes instantly
- Delivering high levels of protein & BCAAs
- Mixes well with water or milk
- Batch tested for athletes by Informed-Sport
- Halal certified product
Suggested Use :
Mix 2 Scoops (30g) of protein powder with 250-500ml of water or milk and shake well for a delicious shake or mix with your porridge or cereal for a high-protein breakfast. Critical Whey can also be add to cakes, cookies and other baking recipes so you can increase your protein consumption.
Scoops are estimate only, weighing scales are recommend.
Ingredients:
Protein Blend [Whey Protein Concentrate (Milk), Whey Protein Isolate (Milk), Whey Protein Hydrolysate (Milk), Milk Protein Concentrate (Milk)], Flavouring, Freeze-Dried Coffee (Coffea Arabica), Salt, Emulsifier (Sunflower Lecithin), Thickeners (Carboxymethyl Cellulose, Guar Gum), Sweetener (Sucralose), Natural Caffeine (Green Coffee Bean Extract), Colour (Plain Caramel).
