Lactose-Free Whey Protein

• Lactose-Free Whey Protein from Vilgain for lactose intolerance and FODMAP diets
• Maximum 0.04 g lactose per 100 g, lactase included directly
• Around 75% protein with BCAAs and leucine
• Ultrafiltration preserves protein fractions such as beta-lactoglobulin and lactoferrin
• DIAAS of 107%, an excellent protein source according to the FAO
• Sweetened with steviol glycosides, without sucralose, artificial flavours and colourings
• Protein contributes to an increase in muscle mass
• 30 g powder is mixed with 300 ml water

Lactose-Free Whey Protein from Vilgain with full flavour, practically lactose-free Regular whey concentrate naturally contains lactose, which causes problems for many people. In Lactose-Free Whey Protein from Vilgain, it is removed through a special manufacturing process without compromising taste or solubility. The powder contains a maximum of 0.04 g lactose per 100 g, and the shake prepared according to instructions contains less than 10 mg per 100 ml. This makes the protein powder suitable for lactose intolerance and a FODMAP diet. It is based on a whey concentrate made from real ingredients with protein, including BCAAs in peptide form, and the lactase enzyme is included directly in the powder. Protein contributes to the maintenance of muscle mass.

Highly pure whey thanks to low-temperature ultrafiltration

To separate the whey, Vilgain uses an ultrafiltration process at low temperature. The milk is passed through membranes with small pores: larger protein molecules are retained, while water and other small ions pass through. The result is concentrated protein, free from unwanted impurities. In the filtered mixture, the protein concentration increases under pressure before it is dried into powder at low temperatures. The gentle processing preserves protein fractions such as beta-lactoglobulin and lactoferrin.

Protein quality with BCAA, leucine and a DIAAS of 107

Whey protein has a similar bioavailability to meat. It provides a high proportion of essential amino acids, including the branched-chain amino acids BCAA together with leucine. In the DIAAS, the indicator of protein quality based on amino acid content and digestibility, whey protein concentrate achieves 107%; according to the FAO, values above 100 are considered excellent protein sources. Proteins contribute to the maintenance of normal bones. The protein is intended for anyone who wants to supplement their protein intake.

Stevia instead of sucralose, nothing artificial Vilgain does not use artificial flavours or colourings. The flavour and colour come from real ingredients such as vanilla or cocoa. It is sweetened with steviol glycosides from the leaves of the stevia plant, which are 200 to 300 times sweeter than sugar. Vilgain deliberately avoids sucralose.

How to use the lactose-free whey For a shake, add water to the protein powder and you are done in half a minute. You can also add the powder to meals: this increases their protein content and improves the taste.