Whey protein comes in a number of forms, including hydrolysed.
Hydrolysed Whey Protein is considered to be one of the more
advanced whey protein versions available. This form of whey
protein has had some of its amino acid peptide bonds broken
enzymatically into shorter chains of Peptides and Polypeptides.
This leads to faster absorption when consumed. Unfortunately,
it has also meant athletes have had to contend with the bitter
taste created by the breaking of peptide bonds. The days of
accepting poor flavour are past.
Today's committed athletes consider their nutritional intake
more extensively and seek products that help them improve
performance - while expecting those products to taste good. Faster
absorption of protein leads to quicker recovery from strenuous
efforts and this makes it an extremely attractive offering to the
Multi-Sport athlete - an emerging market sector, as witnessed in
the rapid increase in popularity for Multi-Sport events such as
triathlons, duathlons, Tough Mudder and Cross Fit.
To meet this growing demand Glanbia have created
Hydrovon which is an instantized partially hydrolysed whey
protein isolate. This product is a next generation WPI developed by
Glanbia Nutritionals using its own proprietary technology. The most
notable benefit of this technology is that taste of the resulting
proteins and peptides is exceptional. This key material
benefit strongly differentiates the Hydrovon offering from other
bitter tasting conventional Hydrolysed Whey Proteins.
Hydrovon's rapid absorption, combined with its great taste,
makes it the ideal protein for athletes that seek to accelerate
recovery and enhance muscle repair immediately post activity.