Iso-Fuji is the best-selling 100% whey protein isolate of all time. It is produced using cross-flow ultrafiltration and microfiltration, technologies that enable the production of whey with an average protein content of 90% (protein density may vary from a minimum of 86–88% or higher), and with a very low fat content (< 1%).
Whey protein isolate (WPI) is the purest form of whey; it has a high biological value and naturally contains branched-chain amino acids (BCAAs). Iso-Fuji is enriched with Vitamin B6 and the naturally occurring enzyme bromelain. It is a rapidly absorbed protein with good digestibility.
Protein powders are recommended for meeting daily protein requirements, both for athletes with high protein needs and for sedentary individuals wishing to enhance their snacks and breakfasts.
Proteins, in fact, contribute to the growth and maintenance of muscle mass, have a plastic function (i.e. they participate in tissue repair and construction), form hormones and enzymes, act as transporters and participate, in the form of antibodies, in immune activities.
The production process chosen for the manufacture of Iso-Fuji – microfiltration combined with cross-flow ultrafiltration – is the most expensive method used to produce whey protein isolate, but it is also the one that best preserves all the bioactive fractions, which determine the quality of the protein itself. The whey, obtained in the first stage of processing via ultrafiltration, is fed into a unit which, using a membrane filter system, carries out further progressive filtration. This filtration system removes unwanted particles, including minerals, lipids and lactose.
The microfiltered proteins are 99% undenatured and retain all the important bioactive peptide fractions characteristic of undenatured whey.
What are the components and characteristics? (data refer to the unflavoured raw material)*
- Protein approx. 94%*
- Fat <0.3%*
- Lactose <0.5%*
- Moisture 4.5%
- Minerals 2.0%
- pH 6.2%
Protein Fractions (% of protein present in the product)
- Beta-lactoglobulin 50–60
- Glycomacropeptide 15–20
- Alpha-lactalbumin 15–20
- Bovine serum albumin 1.0–2.0
- Immunoglobulin A 0.1–1.0
- Lactoferrin 0.5–1.0
Scientific references
Devries MC, Phillips SM. Supplemental protein in support of muscle mass and health: advantage whey. J Food Sci. 2015 Mar;80 Suppl 1:A8-A15. doi: 10.1111/1750-3841.12802. PMID: 25757896.
Bo Y, Liu C, Ji Z, Yang R, An Q, Zhang X, You J, Duan D, Sun Y, Zhu Y, Cui H, Lu Q. A high whey protein, vitamin D and E supplement preserves muscle mass, strength, and quality of life in sarcopenic older adults: A double-blind randomised controlled trial. Clin Nutr. 2019 Feb;38(1):159-164. doi: 10.1016/j.clnu.2017.12.020. Epub 9 Jan 2018. PMID: 29395372.
Coelho-Júnior HJ, Rodrigues B, Uchida M, Marzetti E. Low Protein Intake Is Associated with Frailty in Older Adults: A Systematic Review and Meta-Analysis of Observational Studies. Nutrients. 19 September 2018;10(9):1334. doi: 10.3390/nu10091334. PMID: 30235893; PMCID: PMC6165078.
Wu G. Dietary protein intake and human health. Food Funct. 2016 Mar;7(3):1251-65. doi: 10.1039/c5fo01530h. PMID: 26797090.
Tsagari A. Proteinzufuhr über die Nahrung und Knochengesundheit. J Frailty Sarcopenia Falls. 1. März 2020;5(1):1-5. doi: 10.22540/JFSF-05-001. PMID: 32300728; PMCID: PMC7155358.
Dolan E, Sale C. Protein und Knochengesundheit über die gesamte Lebensspanne. Proc Nutr Soc. Februar 2019;78(1):45-55. doi: 10.1017/S0029665118001180. Epub 10. August 2018. PMID: 30095063.
Bonjour JP. Die Achse Nahrungsprotein, IGF-I und Skelettgesundheit. Horm Mol Biol Clin Investig. 1. Oktober 2016;28(1):39-53. doi: 10.1515/hmbci-2016-0003. PMID: 26985688.
Marshall K. Therapeutische Anwendungen von Molkenprotein. Altern Med Rev. Juni 2004;9(2):136-56. PMID: 15253675.
Jäger R, Kerksick CM, Campbell BI, Cribb PJ, Wells SD, Skwiat TM, Purpura M, Ziegenfuss TN, Ferrando AA, Arent SM, Smith-Ryan AE, Stout JR, Arciero PJ, Ormsbee MJ, Taylor LW, Wilborn CD, Kalman DS, Kreider RB, Willoughby DS, Hoffman JR, Krzykowski JL, Antonio J. Stellungnahme der International Society of Sports Nutrition: Protein und körperliche Betätigung. J Int Soc Sports Nutr. 20. Juni 2017;14:20. doi: 10.1186/s12970-017-0177-8. PMID: 28642676; PMCID: PMC5477153.
Schaafsma G. Der proteinverdauungs-korrigierte Aminosäure-Score. J Nutr. Juli 2000;130(7):1865S-7S. doi: 10.1093/jn/130.7.1865S. PMID: 10867064.
