An advanced form of pre-digested whey protein hydrolysate. Our Hydrolyzed 1400 is a top grade moderate di and tri peptide protein that can be used for a rapid intake of amino acids into the body, creating a quick anabolic response. Hydrolyzed 1400 is one of the best protein powders for an increase in nitrogen retention in the body.
An enzymatic whey protein hydrolysate, the Hydrolyzed Whey 1400 is a superior hydrolyzed whey protein. The product possesses a good AN/TN and a low molecular weight. See Hydrolyzed 520 for more information.
Key Benefits
24 g Protein per serving
6 g BCAA per serving
5 g Glutamine per serving
Typical Analysis
Protein
86.5 %
Ash
3.1 %
Moisture
4.3 %
Fat
3.8 %
Amino Nitrogen over total Nitrogen
13.7 %
Molecular Weight Average
1400 daltons
View the video to see how well Hydro 1400 mixes!
Bodybuilding
and Athletic Supplementation Description
The Hydrolyzed 1400 is an excellent protein for bodybuilding supplementation and we recommend it daily for those wishing to gain lean muscle mass. Because Hydrolyzed 1400 contains di, tri, and other low molecular weight peptides, Hydrolyzed Whey Proteins are rarely used in the supplement and bodybuilding industry because of the high cost in making the protein and the bad taste. Mass market products that you would buy on the retail shelf rarely, if any, contain hydrolyzed whey protein. And if they do contain hydrolyzed whey protein, you really do not know how much they are using because they do not list the percentage they use on the ingredient deck. Hydrolyzed 1400 is used in many of our formulas including our Penta Protein and Post Training Formula. The powder is instantized and mixes very well by itself or with other powder combinations.
No blender is needed for mixing. The product has a bitter taste. If one chooses to use the hydrolyzed 1400 in the custom mix, try to use 25% or lower. Most uses for Hydrolyzed 1400 are for pre-and post workouts. Intermediate and advanced bodybuilders can use up to 35% in a formula. Remember always to look for the MW average to determine the quality of the hydrolyzed whey. Words like "very low molecular weight and whey peptides" are nothing more than marketing mumbo-jumbo