Enzymatically hydrolyzed
PATENT WHEY – Protein reimagined
PATENT WHEY is no ordinary whey protein. Through a patented enzymatic process, the whey protein is largely broken down into smaller protein building blocks: free amino acids and peptides.
Analytical characterization shows: Intact proteins were no longer detectable within the limit of detection.
Not all whey is the same
The difference lies in the structure.
PATENT WHEY does not distinguish itself by us attributing spectacular effects to it. But rather by how the protein is analytically present.
WHAT THE ANALYSIS SHOWS
From protein to small building blocks.
An analytical characterization using gel permeation chromatography and amino acid analysis examines the molecular weight distribution of PATENT WHEY.
Functionally fully hydrolyzed.
The analysis describes the protein component as being dominated by low-molecular-weight peptides and free amino acids. Intact proteins were not detected within the analytical limit of detection.
Typical analytical values are shown, not batch-specific CoA values. Batch-specific data can be provided upon request.
Simply explained
What does hydrolysis mean?
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01
Whey protein
The starting point is whey protein.
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02
Enzymatic hydrolysis
Our patented process breaks down protein structures into smaller components.
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03
Amino acids + peptides
The result is a protein base that consists predominantly of free amino acids and low-molecular-weight peptides.
No magic. No secret formula. Just food technology.
Developed from research. Not from a trend.
No miracle cure. No shortcut.
PATENT WHEY is protein. What makes it special is not a marketing promise – but its production and analytically verifiable composition.
We show you what is inside. How it was processed. And which claims are substantiated. We do not leave the rest to hype.
