Mannatech:: MannatechScience

Ingredients

Partially hydrolyzed whey protein isolate

Partially hydrolyzed whey protein isolate

Partially hydrolyzed whey protein isolate. Whey protein is a component of cow's milk isolated in the standard cheese-making process. It is widely considered the highest-quality, naturally complete protein and is also one of the richest known natural sources of the essential branched-chain amino acids (BCAAs) leucine, isoleucine and valine. Whey proteins contain about 10%–15% glycomacropeptides, small bioactive peptides high in BCAAs (1), and are an excellent source of bioavailable calcium. While naturally found in cow’s milk and yogurt, whey protein is also found in many commercial sports nutrition products such as drinks, energy bars and powder mixes. Commercial whey protein products typically come as whey protein concentrates or whey protein isolates, the difference being in the concentration levels of protein. Whey protein isolates tend to have a much higher percentage of protein (>90%) than concentrates (25%-80%) (1). Partially hydrolyzed whey protein consists of both whole protein and smaller peptide fragments.
     For adult men and women, it is recommended that protein provide around 10%-35% of total daily caloric intake (2). Whey protein is easily digested and absorbed into the bloodstream from the intestine faster than other proteins, such as casein (3). Individuals who are lactose intolerant may want to consult a physician before using whey protein products; however whey protein isolate typically has very low levels if any of lactose (<3%) (1). The U.S. Food and Drug Administration (FDA) has been notified that industry considers whey protein isolate to be generally recognized as safe (GRAS) for its intended use and has not objected to its use for this purpose (GRN No. 37). Whey protein has been used in numerous clinical studies with no severe adverse reactions reported. Some individuals may experience minor gastrointestinal disturbances.

This ingredient can be found in the following products:
   •  OsoLean^® powder
 

References

References

1. Marshall K. Therapeutic applications of whey protein. Altern Med Rev 2004;9:136-56.

2. Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. 2005.

3. Boirie Y, Dangin M, Gachon P, Vasson MP, Maubois JL, Beaufrere B. Slow and fast dietary proteins differently modulate postprandial protein accretion. Proc Natl Acad Sci U.S A 1997;94:14930-5.

Last updated March, 2009

Print This Ingredient

Sialic acid

Sialic acid

Sialic acid is the generic name for a group of sugar molecules commonly present in animal tissues. Sialic acids are present in essentially all human tissues, with the highest levels being found in the brain, where they are typically located at the ends of the sugar chains of cell-surface glycoproteins and glycolipids. The most common sialic acid found on human cells is N-acetylneuraminic acid (Neu5Ac or NANA). Sugar precursors to NANA are glucosamine and fructose. Human breast milk is also rich in oligosaccharides containing Neu5Ac. Foods containing high amounts of sialic acid include eggs and the whey component of dairy (1).

This ingredient can be found in the following products:
   •  OsoLean^® powder
 

References

References

1. Wang B, Brand-Miller J. The role and potential of sialic acid in human nutrition. Eur J Clin Nutr 2003;57:1351–69.

Last updated April, 2011

Print This Ingredient

Whey mineral complex

Whey mineral complex

Whey mineral complex is a concentrated source of calcium and other minerals obtained from filtering whey. Besides calcium, it includes essential minerals such as phosphorus, magnesium, potassium, sodium and iron. It can be used as an additive for various foods such as drinks for the purpose of providing nutrition. The U.S. Food and Drug Administration (FDA) has been notified that industry considers whey mineral concentrate to be generally recognized as safe (GRAS) for its intended use and has not objected to its use for this purpose (GRN No. 52).

This ingredient can be found in the following products:
   •  NutriVerus™ powder
   •  OsoLean^® powder
 

References

References

   

Last updated April, 2012

Print This Ingredient

Formulation Ingredients

Soy lecithin

Soy lecithin

Soy lecithin is a combination of naturally occurring phospholipids extracted during the processing of soybean oil. It consists of three types of phospholipids- phosphatidylcholine, phosphatidylethanolamine and phosphotidylinositol. Soy lecithin is used commercially in substances as a natural way to stabilize liquid mixtures. Lecithin is approved by the U.S. Food and Drug Administration (FDA) for human consumption with the status generally recognized as safe (GRAS) (21CFR184.1400).

This ingredient can be found in the following products:
   •  AmbroStart^® drink mix
   •  EM•PACT^®
   •  MannaCLEANSE™ caplets
   •  Optimal Support Packets
   •  OsoLean^® powder
   •  PhytoMatrix^® caplets
 

References

References

   

Last updated April, 2013

Print This Ingredient