Horleys Ice Whey

$79.95
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Horleys Ice Whey

Horleys Ice Whey the fastest, purest protein

The fastest, purest protein available. ICE Whey has been engineered to optimise the natural amino acid profile that is the key to fast recovery and serious muscle gains.  More BCAA's = more fuel for muscle growth.

  • Pure Cation Exchange Whey Protein Isolate
  • Highest levels of naturally occurring, intact branch chain amino acids
  • Over 7g of glutamine (including precursors) per serve for enhanced catabolic protection
  • Boosted with hydrolysed isolate fractions for ultra rapid absorption
  • Virtually zero lactose, carbs and zero fat

ICE Whey Technical Bulletin

Not all Whey Protein Isolate (WPI) is created equal. There are several different types processes employed by dairy manufacturers to produce WPI.  In all cases, ultra-filtration processes are first used to manufacture whey protein concentrates (WPC's). Once dried, WPC powders can contain up to 80% protein, but typically still contain 5-7% fat and similar quantities of lactose. Further processing is required to produce whey protein isolates with over 90% protein content and little or no lactose and fat.

The commonly used commercial processes are:

  • Cation Exchange
  • Anion Exchange
  • Microfiltration

Ion Exchange

In ion-exchange processes the overall electrical charge on the whey proteins is manipulated by adjusting the pH of liquid whey protein concentrate. The pH manipulation does not charge lactose, fat and other unwanted substances present in the whey. The charged whey is passed through ion exchange columns of the opposite charge, which bind the whey proteins, but not uncharged lactose and fat etc. These are washed away leaving a very pure whey protein product that is virtually fat and lactose free.

Subsequent pH adjustment reverses the charge on the protein and releases it from the ion exchange columns. It can then be evaporated and dried to produce a high quality powder containing over 90% protein.

In Cation Exchange processes, the protein becomes positively charged and is bound to negatively charged columns. In Anion Exchange the reverse happens.

Milk Protein Purification Flow Diagram

Microfiltration

As the name suggests this is a filtration process. Unwanted milkfat is retained on a microfiltration membrane, while the valuable whey proteins pass through. This is a similar process to ultra filtration but employs a coarser filter.

Whey Protein Composition

Whey contains a number of distinct proteins (see below). These vary in size, nutritional value and biological activity. Both the source of the whey used (cheese, lactic casein, rennet casein etc) and the method of manufacture employed (cation exchange, anion exchange, microfiltration), determine the relative proportions of the various microfractions present in a WPI.

Typical Microfraction Composition of Different Whey Protein Isolates

 

Cation Exchange WPI

Anion Exchange WPI

Micro-filtered WPI

a-Lactalbumin

18%

5-10%

19%

ß-Lactoglobulin

69%

40-50%

46%

Glycomacropeptide

0%

15-25%

17%

Immunoglobulin G

5%

0.2-2.0%

4%

Bovine Serum Albumen

2%

0.5-1.0

8%

Lactoferrin

1-3%

0.2%

1-3%

Proteose Peptone

1-1.5%

4.5%

n/a

  

The biggest variation between isolates produced by different manufacturing processes is seen the content of ß-Lactoglobulin, a-Lactalbumin and Glycomacropeptide. Cation exchange processes preferentially isolate ß-Lactoglobulin and do not retain significant amounts of GMP.  Anion exchange and microfiltration processes retain significant amounts of GMP, but much less ß-Lactoglobulin.

As the branch chain amino acid content of the microfractions varies (refer table below), the BCAA content of WPI varies with the process employed to produce it. As ß-Lactoglobulin has the highest BCAA content (18% more than a-Lactalbumin), WPI produced by cation exchange technology has the highest BCAA content.

Branch Chain Amino Acid (BCAA) Content of Major Whey Microfractions

 

ß-Lactoglobulin

a-Lactalbumin

Glyco-macropeptide

BCAA content

25.3%

21.4%

21.5%

 

Research has determined BCAA’s to be the key amino acids involved in the synthesis of muscle protein and the provision of energy during exercise. Horleys believe that the high BCAA content of cation exchange WPI, as used in Horleys ICE Whey, is preferential for athletes and body builders looking to maximise their muscle mass gains.

Serving Size: 1 serve (36g)

Per 36g Serve Per 100g
Energy 579 kJ 1608.3 kJ
Protein 32.7 g 90.8 g
Carbohydrate 0.6 g 1.7 g
Sugar 0.2 g 0.6 g
Fat 0.3 g 0.9 g
Saturated Fat 0.2 g 0.6 g
Calcium 39 mg 108.3 mg
Potassium 140 mg 388.9 mg
Sodium 220 mg 611.1 mg


Ingredients
CE WHEY (Cation Exchange Whey Protein Isolate (90%), Hydrolysed Whey Protein Isolate(5%)), L-Glutamine, Flavour, Thickener (415), Sweetener (955 - Sucralose).

Gluten Free
Containes MILK and SOY (soy lecithin is used to instantise the whey proteins)
Certified HALAL

This ingredients list is for ICE Whey Creamy Vanilla Flavour

Other Ingredients/Information
1,247mg L-Glutamine (free form) 
8,904mg Total BCAA's
17,468mg Total Essential Amino Acids 

mg/100g Whey Microfractions
12,752 a-Lactalbumin
62,142 b-Lactoglobulin
1,437 Glycomacropeptide
1,886 Immunoglobulin G
2,963 Bovine Serum Albumin
1,077 Proteose Peptone 5

Directions
The best time to have ICE Whey is 60 minutes prior to a training session (in water) to deliver circulating amino acids to working muscle. Have another serving immediately afterwards (within 30 minutes and preferably in milk, a low acid fruit juice or sports drink) to flood the recovery pathways and ignite muscle rebuilding. 

To fully saturate muscles with nitrogen for recovery and repair, ensure that you are consuming small, regular quantities of protein from a variety of sources, up to a maximum of 2g/kg body weight per day.


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