GNC's Whey Protein powder provides amino acids that are necessary for maintaining and repairing muscle tissue in the body. Whey Protein powder dissolves quickly in water making it easier to absorb. In liquid form, it is capable of moving through the digestive tract much faster than other protein sources.
Active Ingredients
Whey protein concentrate, isolate and hydrolyzed whey peptides are the main ingredients in the GNC Whey Protein powder. Whey is the remaining liquid that is separated from milk during the production of cheese. Whey concentrate has reduced levels of cholesterol and fat but has greater levels of bio-active compounds. Whey isolates removes both lactose and fat, providing more than 90 percent of protein. Hydrolyzed whey peptides accelerates the rate of absorption through the internal system. According to Bodybuilding.com, whey protein combines an adequate amount of amino acids necessary for building more mass.
Inactive Ingredients
Lecithin is an inactive ingredients in GNC Whey Protein powder that is made up of triglycerides, fatty acid and phosphoric acid. It is considered a lubricant and is most often added to supplements to provide extended shelf life. Acesulfame potassium gives GNC whey protein its taste. It is an artificial sweetener that is normally added to supplements for taste purposes. Salt is another ingredient in GNC whey protein powder. It serves many purposes in whey protein powder but is most commonly added as a preservative. Salt also provides necessary electrolytes. It is also a source of potassium, magnesium, calcium and sodium, which are valuable minerals. According to the Mayo Clinic, acesulfame potassium does not interfere with blood sugar levels and is not considered a carbohydrate.
Additives
GNC Whey Protein powder also includes flavor enhancing additives to enhance the taste of the product. Cellulose gum is added as a thickener in the protein powder, it helps with the stabilization of emulsions. One of the final ingredients in GNC Whey Protein powder is xanthan gum. It is commonly used as a food additive preventing food separation. According to PubMed.gov, the use of xanthan gum is non-toxic and causes no physiological problems if taken in large quantities.
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