Our scientists have worked hard to develop a perfect protein by finding a way to pump more of this muscle-building compound into your body through "Hybrid Enzymatic Peptide" processing. This is a brand new type of protein technology that is derived from our patent pending process using enzymatic reaction during the liquid phase before drying. The 'Hybrid' is formed by the reaction of milk and grain proteins and result is the finished product ProtaLyn®.
The word protein comes from the Greek word proteios. Proteins were first discovered and named by the Swedish chemist Jons Jakob Berzelius in 1838. Proteins are organic compounds made of amino acids that are arranged into a linear chain and joined together by peptide bonds. These peptide bonds are formed between the carboxyl and amino groups of adjacent amino acid residues. The amino acid sequence of a protein is fully defined by the sequence of a gene. This gene is encoded in the genetic code which specifies 20 standard amino acids.
Many proteins are also enzymes that can catalyze biochemical reactions and are crucial to human metabolism. These proteins must first be broken down into free amino acids before this process can take place, which is why it is important that your protein source be digested and assimilated easily.
The following eight amino acids are considered essential for humans. They are phenylalanine, valine, tryptophan, theonine, isoleucine, methionine, leucine and lysine. They are called essential not because they are more important but because our bodies cannot produce them, making it essential to obtain these eight from the diet.
In addition, the amino acids arginine, cysteine, glycine, glutamine, histidine, proline serine and tyrosine are considered conditionally essential, which means they are not normally required in the diet but must be supplied exogenously to specific populations that do not synthesize them in adequate amounts. The rest are called non-essential because our body can synthesize them.
The bottom-line is that Protein is essential to human life; it cannot be sustained without it. The higher the quality of protein, the less you need - that is the key to the protein game.
The U.S. Food and Drug Administration currently recommends that protein make up 10 percent of the total calories you consume each day. Since protein has 4 calories per gram, in a 2,000-calorie diet, that would allow for 50 grams of protein. Meanwhile, the national average consumption of protein is about 90 grams daily. However, athletes need more than the average human. Scientist have determined that an athlete (depending on the sport) needs about 1 gram per pound of body weight. (2.2 grams per kg of body weight)
Due to the absorption rate of ProtaLyn®, less is more. No more formulating a protein, MRP or diet powder with 50 grams of protein. Your body can only utilize so much every three to four hours. Since ProtaLyn® is absorbed and digested very quickly, all you need is 15-20 grams per serving, making this much more cost effective than typical Whey Isolate or Whey Concentrate.
If you are looking for a new protein source, ProtaLyn® is your answer. It also allows you to put on your label Patent Pending, giving you a HUGE marketing advantage over other protein sources. This will help you set your company light-years ahead of the competition utilizing the most advanced science known to man.
This biologically active protein represents the next generation of high end protein powders. All American Pharmaceutical's Dairy Division has been a top manufacturer of whey protein for the past 15 years. The results of our continued research to the develop high quality, great tasting protein is what has lead to development of ProtaLyn®.
In any process you must begin with the highest quality ingredients to end up with superior finished goods. You've heard this one many times before, but it is worth repeating again: "Garbage in, Garbage Out." This simply means if you start with low quality raw material you will get a low quality finished product.
USDA prime choice milking cattle are chosen for the milk source. Special care is taken with everything from their feed, to how they are handled. No steroids are used on these cows, nor is any GMO food. GMO stands for Genetically Engineered Organisms. Second, we take high quality, home grown grains that are organically grown without pesticides and are non GMO. These raw material start the process.
We hand raise cattle from birth, on a special high protein & vitamin diet. When our cattle have reached the right age for milking, they are milked under controlled USDA conditions. The milk is immediately loaded into temperature controlled stainless steel transfer trucks. Upon arrival at our State of the Art filtration & ionization plant, every step of the process is monitored for quality.
Whey Peptides are chains of amino acids derived from longer whey protein molecules. From an intense study published in 1989 in France on this whey peptide process, the following was reported:
-More insulin like growth factor (IGF-1) was released
-An increased nitrogen retention in the muscles
-More intracellular anti-aging antioxidants present
Journal of Parental & Internal Nutrition, 13:382,1989
This brilliant study proved that whey peptides out performs regular whey protein, casein, soy, egg or milk. The categories of performance were higher nitrogen levels, improved anabolism, muscle size increases, & better over-all growth and protein synthesis.
For the last 15 years our scientists have been aware of how to theoretically boost metabolic response to protein by molecularly altering the peptides structures. But, it was not until about 3 years ago that the break-through started to happen with our theory. We call this breakthrough, "Hybrid Enzymatic Peptide Enzyme Technology".
With our new Patent Pending process our scientists have been able to use what is commonly called 'enzyme production' to achieve the impossible. In this process, special enzymes are chemically used to cleave the long whey protein molecules into the New Hybrid Peptides.
During this first process, enzymes are added and the mix processes as the milk ripens. The dairy whey is then removed from the mix and transported to another holding tank. The following steps now take place:
The second step then requires this mix to sit, mature, then chill for 24 hours before moving into filtration.
Once the required peptide response is achieved, the liquid mix moves into ultra filtration, which removes the remaining fat, etc., to a concentration of around 75% protein solids by dry measurements.
High heat and denaturing processing are the quickest and cheapest ways to dry protein. However, it should also be noted that extreme heat is the worst drying process for proteins because it ruptures ("denatures")and reforms the natural protein bonds into cross-links. This slows down the digestion and absorption process because these cross-linked proteins have thousands more bonds for the enzymes in your intestines to break down. Because it takes longer for the amino acids to reach the muscles, it causes about a 65% less nitrogen retention. Some proteins that are commonly processed with extreme heat are; egg whites, lactalbumin, casein, & whey protein.
Our new scientific processing techniques use "State of the Art" technology and equipment, allowing us to bypass this deadly heating process by using a cold high speed air chamber drying technique. In these large chambers, the ionic cold high speed air processing blows off all the excess water, leaving us with a finished powder called ProtaLyn® .This process results in the most bio-available protein ever produced.
In order to explain why ProtaLyn® is the ultimate protein powder, it is first important to understand how proteins are rated. I am not talking about a marketing adds that says they have the best protein or some ridiculous made up protein score, rather I am talking about real science and testing as outlined by the FDA. Here are the most commonly used protein testing categories:
| PROTEIN QUALITY TESTS COMPARISON SUMMARIES | |||||
|---|---|---|---|---|---|
| Protein Type | PDCAAS | AAC | PER | BV | PD |
| WPC | 0.90 | 1.05 | 2.9 | 93.8 | 96.9 |
| Casein | 1.00 | 1.00 | 2.5 | 88.0 | 99.0 |
| Soy Protein Concentrate | 1.00 | 0.99 | 2.2 | 74.0 | 95.0 |
| Beef | 0.92 | 0.94 | 2.9 | 80.0 | 98.0 |
| Eggs | 1.00 | 1.21 | 3.8 | 88.0 | 98.0 |
| ProtaLyn® | 1.00 | 1.10 | 3.0 | 96.4 | 99.0 |
On average, ProtaLyn® out performed all other proteins sources.
These test show that you can use less ProtaLyn® than whey protein concentrate, casein, soy protein, beef or eggs. Because ProtaLyn® is absorbed and digested very nicely, smaller amounts are all that is needed, making this the perfect protein choice for your formulations.