We source only qualitative raw material from the reliable places only. Our professionals conduct strict quality checks as a result of which, finished products stand high on the clients' expectations. To easily organize and stack the entire lot of products in our warehouse, we have installed an automated warehousing system. It is supervised by our warehousing experts.

Specific amino acid powders have specific benefits in relation to aiding post workout recovery. While you need to ensure that you have adequate post workout protein and carbohydrate powders, supplementing with amino acid powders can help to further augment recovery and repair. Like 

Branched Chain Amino Acids (BCAA) Supplements,   L-Arginine,     L-Carnitine,     L-Citruline and    L-Glutamine

 

Cocoa powder is an unsweetened powder produced by grinding the seeds of the fruit of a tropical evergreen tree called the cacao, or cocoa tree. These seeds, or beans, are first fermented, then dried and roasted. After roasting, the beans have their hulls removed and are then processed to extract their fat, which is known as cocoa butter. The leftover solids are further ground into what eventually is sold as cocoa powder.

Mass gainer is high-calorie supplement that contain various level of protein, fat, carbohydrates, minerals, vitamins, amino acids, and various other supplements. The amount of protein in a Mass Gainer may be less than that of Whey Protein but the level of carbohydrates and fats is certainly on a higher side. This high carb amount is necessary to boost the calorie intake. 

Commercially available milk protein concentrates contain from 35 to 95% protein. If they are added to food on a solids basis, there will be large differences in functionality due to the differences in protein content. Most food formulations call for a certain protein content and thus whey protein concentrates are generally utilized on a constant protein basis. In this case the differences due to protein content as such should be eliminated. As the protein content increases, the composition of other components in the whey protein concentrate must also change and these changes in composition might be expected to have an effect on functionality.

We are dealing with all kind of protein under our brand name.Whey protein used as supplementation, alongside resistance exercise, to help improve muscle protein synthesis and promote the growth of lean tissue mass.Eric-RWP(Whey protein concentrate)- Eric-RWP contains low levels of fat and low levels of Carbohydrates. The percentage of protein in Eric-RWP depends on how concentrated it is. Lower end concentrates tend to have 30% protein and higher end up to 90%

Maltodextrin is a polysaccharide that is used as a food additive.

It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.

 Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless (depending on the degree of polymerisation)

It is commonly used for the production of soft drinks and candy.

It can also be found as an ingredient in a variety of other processed foods.

Casein consists of a fairly high number of proline peptides, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. Several models account for the special conformation of casein in the micelles (Dalgleish, 1998). One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of ?-casein (Walstra, 1979; Lucey, 2002). Another model suggests the nucleus is formed by casein-interlinked fibrils (Holt, 1992). Finally, the most recent model (Horne, 1998) proposes a double link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble ?-casein molecules. The isoelectric point of casein is 4.6. Since milk's pH is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate. The enzyme trypsin can hydrolyze off a phosphate-containing peptone. It is used to form a type of organic adhesive.

We source only qualitative raw material from the reliable places only. Our professionals conduct strict quality checks as a result of which, finished products stand high on the clients' expectations. To easily organize and stack the entire lot of products in our warehouse, we have installed an automated warehousing system. It is supervised by our warehousing experts.

Specific amino acid powders have specific benefits in relation to aiding post workout recovery. While you need to ensure that you have adequate post workout protein and carbohydrate powders, supplementing with amino acid powders can help to further augment recovery and repair. Like 

Branched Chain Amino Acids (BCAA) Supplements,   L-Arginine,     L-Carnitine,     L-Citruline and    L-Glutamine

 

Cocoa powder is an unsweetened powder produced by grinding the seeds of the fruit of a tropical evergreen tree called the cacao, or cocoa tree. These seeds, or beans, are first fermented, then dried and roasted. After roasting, the beans have their hulls removed and are then processed to extract their fat, which is known as cocoa butter. The leftover solids are further ground into what eventually is sold as cocoa powder.

Mass gainer is high-calorie supplement that contain various level of protein, fat, carbohydrates, minerals, vitamins, amino acids, and various other supplements. The amount of protein in a Mass Gainer may be less than that of Whey Protein but the level of carbohydrates and fats is certainly on a higher side. This high carb amount is necessary to boost the calorie intake. 

Commercially available milk protein concentrates contain from 35 to 95% protein. If they are added to food on a solids basis, there will be large differences in functionality due to the differences in protein content. Most food formulations call for a certain protein content and thus whey protein concentrates are generally utilized on a constant protein basis. In this case the differences due to protein content as such should be eliminated. As the protein content increases, the composition of other components in the whey protein concentrate must also change and these changes in composition might be expected to have an effect on functionality.

We are dealing with all kind of protein under our brand name.Whey protein used as supplementation, alongside resistance exercise, to help improve muscle protein synthesis and promote the growth of lean tissue mass.Eric-RWP(Whey protein concentrate)- Eric-RWP contains low levels of fat and low levels of Carbohydrates. The percentage of protein in Eric-RWP depends on how concentrated it is. Lower end concentrates tend to have 30% protein and higher end up to 90%

Maltodextrin is a polysaccharide that is used as a food additive.

It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.

 Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless (depending on the degree of polymerisation)

It is commonly used for the production of soft drinks and candy.

It can also be found as an ingredient in a variety of other processed foods.

Casein consists of a fairly high number of proline peptides, which do not interact. There are also no disulfide bridges. As a result, it has relatively little tertiary structure. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions. Several models account for the special conformation of casein in the micelles (Dalgleish, 1998). One of them proposes the micellar nucleus is formed by several submicelles, the periphery consisting of microvellosities of ?-casein (Walstra, 1979; Lucey, 2002). Another model suggests the nucleus is formed by casein-interlinked fibrils (Holt, 1992). Finally, the most recent model (Horne, 1998) proposes a double link among the caseins for gelling to take place. All three models consider micelles as colloidal particles formed by casein aggregates wrapped up in soluble ?-casein molecules. The isoelectric point of casein is 4.6. Since milk's pH is 6.6, casein has a negative charge in milk. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate. The enzyme trypsin can hydrolyze off a phosphate-containing peptone. It is used to form a type of organic adhesive.