What is Whey Protein?

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Whey protein is a mixture of beta-lactoglobulin, alpha lactalbumin, bovine serum albumin and immunoglobins. In essence, it is protein derived from milk. Milk is made of two proteins, casein and whey. Whey protein can be separated from the casein in milk or formed as a by-product of cheese making. Whey protein is considered a complete protein as it contains all nine essential amino acids. It is low in lactose content. 

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Why do our products use whey protein?

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Whey protein has the highest BV (Biological value). BV is basically the amount of the consumed protein, which eventually would be absorbed by body. As the chart shows, Whey protein has BV value of 96, which means 96% of the consumed protein will get absorbed by the body. It is higher than other source of protein, such as fish, beef, even cow's milk. This is quite important for people, who could not eat in big amount daily and at risk of malnutrition. As the highest BV value would ensure optimum protein intake in small meals.

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What is the benefit of whey protein, particularly in elderly?

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Whey protein is shown to help with lean muscle growth, lowering cholesterol and even reducing incident of heart disease and hypertension. In elderly population, it further has benefits of preventing sarcopenia (weight loss and muscle wasting), maintains bone mass, strength and eventually reduces the falls risk. It is also safe to consume in elderly, provided they are not allergic to lactose or dairy products.

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Why Advance Meal?

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Our meals have high concentration of our uniquely modified whey protein, to ensure optimum protein intake and absorption. It also has special consistency for those with swallowing issue, without sacrificing delicious taste from normal meal. Our Whey Protein has been specially formulated, to suit the nutritional needs of the elderly, and those who are at risk of developing malnutrition and Sarcopaenia.

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Source:

1. Hoffman, Jay R.; Falvo, Michael J. (2004). "Protein - Which is Best." Journal of Sport Science and Medicine. 3 (3):118-30.

2. Soybeans: Chemistry and Technology. (Copyright 1972) (b) Synder HE, Kwon TW. Soybean Utilization. Van Nostrand Reinhold Company, New York, 1987.

3. "ERRP: Expired Registration Recovery Policy" Archived from the original 2016-03-04.

4. Jolliet, P. "Enternal Nutrition in intensive care patients: a practical approach." Intensive Care Medicine (1998). 

5. "Microsoft Power Point - The Nutritious Egg." Archived from the original on 2007-08-07.