• Dymatize Nutrition ISO100 Hydrolyzed Whey Protein - Gourmet Vanilla (5 Lbs)
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Dymatize

Dymatize Nutrition ISO100 Hydrolyzed Whey Protein

Dymatize Nutrition ISO100 Hydrolyzed Whey Protein

Rs. 15,750.00 INR
Rs. 23,999.00 INR Rs. 15,750.00 INR
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๐ŸŒŸ Introduction

Dymatize ISO100 Hydrolyzed Whey Protein Isolate is universally celebrated as the gold standard of hydrolyzed whey isolates. Awarded Isolate of the Year for multiple consecutive years, ISO100 undergoes multi-step microfiltration and enzymatically hydrolyzed pre-digestion for instantaneous muscular absorption and world-class post-workout recovery.

โšก Key Features

  • ๐Ÿ‘‘ 100% Hydrolyzed Whey Isolate: Pre-digested whey peptides that absorb rapidly into muscle tissue.
  • ๐Ÿ’ช 25g Ultra-Pure Protein: Feeds lean muscle mass with near-zero carbs (1g) and zero fat (<0.5g).
  • โšก 5.5g BCAAs & 2.7g Leucine: Delivers the exact leucine threshold required to activate mTOR muscle protein synthesis.
  • ๐Ÿงช Gluten-Free & <1g Lactose: Ultra-easy on sensitive stomachs with zero bloating or gastrointestinal distress.
  • ๐Ÿ”ฅ Informed-Choice Banned Substance Tested: Certified pure for world-class competitive athletes.

๐Ÿค” Why Choose Dymatize ISO100

Dymatize ISO100 is engineered using cross-flow microfiltration, preserving essential muscle-building protein fractions while stripping away excess fats, cholesterol, and sugars. Its instant mixability and award-winning flavors make it the premier choice of professional athletes.

๐Ÿ“Š Nutrition Info

Nutrient / Ingredient Amount Per Serving (30g)
Calories 110 kcal
Protein 25 g
Total Carbohydrate 1 g
Total Fat 0.5 g
Total Sugars <1 g
BCAAs 5.5 g
L-Leucine 2.7 g
Glutamine & Precursors 4.4 g

Serving Size: 1 Scoop (30g) ย |ย  Servings Per Container: ~76 (5 Lbs / 2.3 kg)

๐Ÿฅค Directions for Use

  • Add 1 scoop to 150โ€“180ml of water, milk, or your favorite juice in a shaker.
  • Shake for 15 seconds until completely blended.
  • Drink within 30 minutes following your workout or whenever rapid protein delivery is required.
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