IsoFusion is Gaspari's eagerly anticipated premium whey protein isolate soon due for release in Australia. IsoFusion is designed for the athlete and bodybuilder who demands a pure whey protein isolate; devoid of sugar and saturated fat, while packed full of pure whey protein.
Despite a well established product range, Gaspari have never had a stand-alone whey protein isolate to offer its customers. Being one of the powerhouse supplement companies, one can only assume that Gaspari had their reasons for excluding such an important product segment of the supplement market. Whatever their reasons, Gaspari obviously decided the time was right to finally release a whey protein isolate in the form of IsoFusion. But with 'whey protein isolates' already being a crowded market segment, the challenege for Gaspari was to find unique qualities to differentiate IsoFusion from its competitors. Below is a list of IsoFusion's key distinguishing features.
Revolutionary Triple Cold Filtration
IsoFusion's most distinguishing feature is that its protein is derived from a revolutionary triple cold-filtration process. As the name suggests, this triple filtration process refers to three separate filtration steps, namely, ultrafiltration, microfiltration and nanofiltration. Each of these filtration steps applies an increasingly finer filtration level with the result being a whey protein isolate that is free of lactose and virtually fat free. Because each of these filtration steps are performed at low temperatures, the whey protein in IsoFusion retains a very high biological value/activity. This means every gram of protein can be put to use in the body.
High Glycomacropeptide Content
IsoFusion's triple cold-filtration process yeilds a whey protein isolate with a high glycomacropeptide (GMP) content. Among its other benefits, GMP is very high in branched-chain amino acids and it has also been shown to enhance the absorption of minerals such as zinc, iron and calcium. This is in contrast with whey protein isolates that rely on traditional ion-exchange methods of extraction that yield whey protein with very low to nill GMP content.
Free of Gluten and Synthetic Colours
In a smart move; reflective of consumer preferences and trends, Gaspari have made IsoFusion free of gluten and synthetic colours. This is in keeping with their recent formulation of MyoFusion, which is also free of gluten and synthetic colours. Sensitivity to gluten and synthetic colours have an increasingly common incidence among the general population, making it a smart point of difference for Gaspari.
Protein Content and Amino Acid Profile
Its fair to say that most people who are looking to purchase a whey protein isolate are doing so because they want a whey protein with a high protein content. Therefore, protein content and amino acid composition are inherently important factors in assessing the quality of any whey protein isoalte. With a protein content of 25g in every 31g serving, IsoFusion boosts a solid 80.6% protein content. While not terribly low, its also not terribly high compared to some other whey protein isolates on the market. Leucine content is also another useful measure of whey protein quality and at 9.5%, IsoFusion packs a pretty decent punch. Anything over 10% leucine content per weight of protein is considered very good, so coming in just below means IsoFusion is a quality whey protein isolate.
Taste & Mixability
Last, but not least; taste is always an important issue when it comes to compliance and repeated use of a protein powder. Gaspari have a reputation for making some of the best tasting proteins on the market, so this was always going to be an area of interest with their first stand-alone whey protein isolate. The first thing that has to be said is IsoFusion doesn't carry the same creamy texture as Myofusion, Myofusion Probiotic or IntraPro for that matter. The reason for this becomes clear once you glance over the ingredient list. What stands out is the absence of the 'creamer' ingredient mix common to the aforementioned Gaspari protein powders. While some might miss the trademark creamy texture, the move is a smart one by Gaspari, given that most whey protein isolates don't use creamers. Mixability wise, there is no problems with IsoFusion, but this is what most have come to expect from a quality whey protein isolate.
To sum up, IsoFusion is a long awaited product for Gaspari that is likely to be meet with keen anticipation by the supplement industry in Australia. It's most distinguishing feature, namely triple cold-filtered whey, is probably its most important feature as well. While the use of triple cold-filtration does not result a whey protein with an ultra high protein concentration, it does produce a whey protein with extremely high biological activity. Biological activity is a very important quality of whey protein that has a large bearing on its effectiveness, but is often overlooked. The combination of high branched-chain amino acid levels and a high biological activity will ensure that users of IsoFusion can see and feel it working.