Lecithin is sold as a food additive and dietary supplement. This results in a type of surfactant that usually is classified as amphipathic. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. It has low solubility in water, but is an excellent emulsifier. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. ![]() Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. Gobley originally isolated lecithin from egg yolk-λÎÎºÎ¹Î¸Î¿Ï lekithos is "egg yolk" in Ancient Greek-and established the complete chemical formula of phosphatidylcholine in 1874 in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. In 1850, he named the phosphatidylcholine lécithine. Lecithin: Lecithin -UK:, US:, from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic â they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. ![]() (SL) Alergeni so v Icrepl«em tislcu, vsebuje Iahl<0ncentratu mietnih beljakovin)i Kann spuren von soja (Lecithin Milchprotein lSESTAVINE: l mleënih beljal<). (DE) INHALTSSTOFFE: Milchprotein l<). (FR) INGRÃDIENTS: Concentré de protéines de lait (80% caséine micellaire), arôme, épaississants (guar et gomme xanthane), chlorure de sodium, Aminogeno (mélange breveté de protéases digestives d'Aspergillus Nigeret Aspergillus oryzae), édulcorants (sucralose, acésulfame-l<). The proteins will act on the recovery and especially the construction of muscle tissue.Īrmageddon Addict brings you the necessary quantities without excess because the rate of carbohydrates is at 50 %, so as not to accumulate excess fat mass.Ä®ach dose brings you only the essentials, 2.5g of glutamine, 46g of carbohydrates, 9g of bcaa, 100mg of taurine.Mill( protein concentrate (80% Micellar casein), Flavouring Thickeners (Guar Xanthan gum), Sodium chloride, Aminogen (patented blend of digestive proteases from Aspergillus nigerand Aspergillus owzae), Sweeteners (Sucralose, Acesulfame-l<). The calorie surplus is necessary for the development of mass. The French brand Addict Sport Nutrition has designed a gainer to increase daily calorie intake. Understanding mass gain with Armageddon 100 Whey isolate possesses rapid assimilation as well as high quality proteins which are not broken during manufacturing. Micellar casein is a slow release protein that will work for up to 6 hours after training. Hydrolyzed whey offers very rapid assimilation to avoid catabolism and improve recovery. Its unique composition provides you with 4 sources of fast and slow diffusion protein at the same time.Ĭoncentrated whey is quickly assimilated and it is rich in bcaa (amino acids). The gainer from the French brand Addict is recommended for bodybuilders who want to gain muscle, while limiting fat gain.
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