YAMAMOTO NUTRITION
Ultra Whey COMPLEX Volactive® 700 grams

Yamamoto® Nutrition Ultra Whey COMPLEX Volactive® contains whey protein concentrate and Volactive® Ultra Whey XP isolate, obtained by cross-flow ultrafiltration and microfiltration. It does NOT contain collagen or any other elements which may alter the quality and VB (biological value) of the product.

Yamamoto® Nutrition Ultra Whey COMPLEX Volactive® is a great tasting drink with over 23g of protein* from whey protein concentrate and isolated by cross flow ultrafiltration and microfiltration Volactive® Ultra Whey XP quality. The Whey ratio is: 50% Volactive® Ultra Whey XP isolate and 50% concentrate. Ultra Whey COMPLEX Volactive® DOES NOT CONTAIN any of the following ingredients listed on the label: palm oil, maltodextrin, xanthan gum, carrageenan or free-form amino acids.

The product contains ONLY whey protein concentrate and isolate by cross-flow ultrafiltration and microfiltration of Volactive® Ultra Whey XP quality.

What is whey protein isolate by cross-flow ultrafiltration and microfiltration?

Whey Protein Isolate (WPI) is treated with special systems to remove larger amounts of fat and lactose. They have an average protein content of 90% by definition, but protein density can vary from as low as 86-88% or higher.

Microfiltration is the most expensive of the processes used to isolate whey-based protein supplements, and it is also the one that most preserves the integrity and presence of the bio-active protein fractions that determine the quality of the protein.
The whey, obtained in the first phase of processing by means of ultrafiltration, is conveyed to a machine which, using a system of membrane filters, proceeds to further progressive filtration, through which other undesirable particles (including minerals, lipids and lactose) are eliminated.
The microfiltered proteins are 99% undenatured and therefore retain all the important bioactive peptide fractions of undenatured whey.

What is cocentrated whey protein?

There are different types of whey protein in the world of food supplements. Whey protein concentrates, or WPC (Whey Protein Concentrate), are obtained by micro- and ultrafiltration processes, which use physical filters to separate fat and lactose from the protein without damaging it (the differences between the two filtration techniques are minimal and depend on the size of the filtration pores, which are about one micrometre in microfiltration and four times smaller in ultrafiltration). This results in a powder with a high protein content (70-85%).

The first generation of whey protein powders contained 30-40% protein and high amounts of lactose, fat and undenatured protein. Modern concentrates, on the other hand, contain up to 70-80% protein with low amounts of lactose and fat.

Many people tend to believe that a WPC is inherently inferior to an isolate. This is actually FALSE.

Although WPC contains less protein than an isolate (70-85% VS 90-95%), high quality WPC contains several interesting compounds not found in isolates.

WPCs contain much higher levels of growth factors (such as IGF-1, TGF-1 and TGF-2), various phospholipids and bioactive lipids (such as conjugated linoleic acid - CLA), and often contain higher levels of immunoglobulins and lactoferrin.

Many people, unaware of the filth that the world of food supplementation is unfortunately strategically implementing, think that having an extra source of amino acids added to protein powders is a positive factor. The truth is that amino acids are not added to give a 'plus' to the value of the product, but to alter the nitrogen value. A number of amino acids (such as taurine, arginine, and glycine) are ridiculously cheap, and with little cost the 'smart' companies boost this value, technically giving a 'boost' to the protein value. But this is the addition of individual amino acids: the nitrogen value test takes this factor into account, which does indeed increase...but without giving real added value, but fictitious benefits and misleading. Arginine has a high nitrogen content, more than the same protein isolate. So? PROTEIN SPIKING served. In simple terms, if you have 15g of whey isolate and add 5g of glycine, you won't actually have 20g of protein on the serving for the "nitrogen test", but 15 real, complete, and 5 of a non-essential amino acid, thus providing no particular benefit to muscle support, but aimed at cutting the manufacturer's costs. Always ask yourself why the prices are so low: quality protein raw materials are expensive, and not cheap. Once again, before you can really choose between the options on the market, it is very important to read the labels.

What does Volactive® certification and raw material mean?

Volac® is a benchmark in dairy production and animal husbandry and the largest producer of nutritional whey proteins for lifestyle applications in Europe. It has earned a reputation as an absolute innovator in production technology and nutritional development.

Volac®'s scientific and technical team draws on the company's 40-year heritage in whey processing and the use of state-of-the-art ultrafiltration techniques. The Volactive® range of products is the result of the use of the latest and most complex membrane and spray drying technologies that effectively stabilise the protein material, reducing protein denaturation to an absolute minimum, thus providing whey proteins with highly superior nutritional profiles compared to protein preparations obtained by other processing methods that can compromise stability.