ᱯᱨᱚᱜᱚᱨᱢ ᱢᱟᱭᱠᱨᱚᱥᱠᱳᱯᱤᱠ᱾
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ᱯᱨᱚᱜᱚᱨᱢ ᱢᱟᱭᱠᱨᱚᱥᱠᱳᱯᱤᱠ᱾

ᱯᱨᱚᱜᱚᱨᱢ ᱢᱟᱭᱠᱨᱚᱥᱠᱳᱯᱤᱠ᱾

ᱢᱮᱠᱟᱱᱤᱠᱟᱞ ᱯᱨᱚᱴᱤᱱ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ ᱠᱷᱚᱱ ᱠᱚᱢ ᱜᱮᱭᱟ, ᱡᱟᱦᱟᱸ ᱫᱚ ᱘᱐% ᱠᱷᱚᱱ ᱦᱚᱸ ᱵᱟᱹᱲᱛᱤ ᱯᱨᱚᱴᱤᱱ ᱠᱟᱱᱟ ᱾ It is separated through non-denatured processes such as membrane filtration, preserving the natural micellar structure of casein and endowing it with unique sustained-release absorption properties 613.

ᱡᱤᱱᱤᱥ ᱠᱚ ᱨᱮᱭᱟᱜ ᱵᱤᱵᱨᱚᱬ

ᱨᱩᱠᱷᱤᱭᱟᱹ

 

8e72139fdbbb7ac7ad6be16b0d625ae

 

ᱢᱮᱠᱟᱱᱤᱠᱟᱞ ᱯᱨᱚᱴᱤᱱ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ ᱠᱷᱚᱱ ᱠᱚᱢ ᱜᱮᱭᱟ, ᱡᱟᱦᱟᱸ ᱫᱚ ᱘᱐% ᱠᱷᱚᱱ ᱦᱚᱸ ᱵᱟᱹᱲᱛᱤ ᱯᱨᱚᱴᱤᱱ ᱠᱟᱱᱟ ᱾ It is separated through non-denatured processes such as membrane filtration, preserving the natural micellar structure of casein and endowing it with unique sustained-release absorption properties 613. Unlike chemically denatured caseinates (such as sodium caseinate), micellar casein has not undergone acid-base treatment, and thus its structure is closer to that of natural milk protein.

 

ᱜᱩᱱᱟᱱᱟᱜ ᱟᱹᱱ

 

 

  1. TEM 7:5-6 ᱨᱮ ᱢᱤᱫ ᱫᱤᱱ ᱨᱮ ᱢᱤᱫ ᱫᱷᱟᱣ ᱫᱚ ᱵᱟᱝ ᱦᱩᱭᱩᱜ-ᱟ (Mave hips) ᱟᱨ ᱚᱱᱟ ᱛᱟᱭᱚᱢ ᱫᱚ ᱵᱟᱝ ᱦᱩᱭᱩᱜ-ᱟ, ᱚᱱᱟ ᱛᱟᱭᱚᱢ ᱥᱮᱛᱟᱜ ᱨᱮ ᱞᱚᱞᱚ ᱟᱨ ᱵᱟᱝ ᱵᱟᱹᱲᱤᱡ ᱡᱤᱱᱤᱥ ᱠᱚ ᱫᱚ ᱵᱟᱝ ᱦᱩᱭᱩᱜ-ᱟ ᱾
  2. ᱵᱟᱹᱲᱛᱤ ᱯᱨᱚᱴᱤᱱ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱥᱟᱫᱷᱟᱨᱚᱱ ᱡᱤᱱᱤᱥ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ: ᱐.᱙᱐% ᱯᱨᱚᱴᱤᱱ, ᱟᱨ ᱜᱞᱩᱠᱚᱡᱽ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ +᱑ ᱯᱨᱚᱴᱤᱱ ᱾
  3. ᱦᱚᱲᱢᱚ ᱦᱚᱲᱢᱚ ᱨᱮ ᱡᱟᱝ: ᱥᱤᱨᱡᱚᱱ, ᱦᱚᱲᱢᱚ, ᱜᱞᱩᱠᱚᱡᱽ, ᱟᱨ ᱵᱟᱝ ᱠᱷᱟᱱ ᱢᱤᱫ ᱞᱮᱠᱟᱱ ᱡᱤᱱᱤᱥ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱾
  4. ᱡᱤᱱᱤᱥ ᱠᱚ : 0.5 ᱫᱚ ᱟᱹᱰᱤ ᱟᱞᱜᱟ ᱜᱮᱭᱟ ᱡᱟᱦᱟᱸ ᱫᱚ ᱡᱤᱱᱤᱥ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱵᱮᱥ ᱜᱮᱭᱟ, ᱚᱱᱟ ᱫᱚ ᱮᱠᱥᱮᱞᱚᱨᱮᱥᱚᱱ ᱟᱨ ᱮᱠᱥᱮᱞᱚᱨᱮᱥᱚᱱ ᱞᱟᱹᱜᱤᱫ ᱟᱹᱰᱤ ᱵᱮᱥ ᱜᱮᱭᱟ᱾
  5. ᱥᱟᱱᱟᱢ ᱠᱷᱚᱱ ᱢᱟᱨᱟᱝ ᱡᱤᱱᱤᱥ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ: ᱢᱤᱫ ᱱᱟᱹᱢᱩᱱᱟ, ᱠᱚᱢ ᱥᱮ ᱠᱚᱢ ᱢᱤᱫ ᱱᱟᱹᱢᱩᱱᱟ ᱩᱫᱩᱜ ᱮᱫᱟᱭ ᱾ ᱛᱤᱱᱟᱹᱜ ᱜᱟᱱ ᱦᱚᱲ ᱫᱚ ᱡᱤᱱᱤᱥ ᱠᱚ ᱥᱟᱶ ᱢᱤᱫ ᱛᱮ ᱛᱟᱦᱮᱱ ᱞᱟᱹᱜᱤᱫ ᱠᱚ ᱵᱮᱵᱷᱟᱨᱟ᱾
115348c479130892f80628242922b81

 

ᱱᱚᱶᱟ ᱠᱚ

 

  1. ᱜᱞᱩᱠᱚᱡᱽ (ᱪᱤᱛᱟᱹᱨ 1.5 kg) ᱫᱚ 7.6 mgglocks ᱠᱟᱱᱟ ᱡᱟᱦᱟᱸ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ ᱨᱮ ᱵᱟᱝ ᱛᱟᱦᱮᱱᱟ ᱡᱟᱦᱟᱸ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ ᱨᱮ ᱵᱟᱝ ᱛᱟᱦᱮᱱ ᱠᱟᱱᱟ ᱡᱟᱦᱟᱸ ᱫᱚ ᱢᱮᱠᱨᱚᱯᱷᱮᱡᱽ ᱨᱮ ᱠᱚᱢ ᱫᱟᱲᱮᱭᱟᱜ-ᱟ ᱾
  2. ᱯᱨᱚᱠᱥᱤᱢᱟᱞ ᱰᱤ ᱮᱱ ᱮ: https://www.popextionsion.com ᱨᱮᱭᱟᱜ ᱞᱟᱵᱷ ᱫᱚ ᱱᱚᱶᱟ ᱠᱟᱱᱟ ᱡᱮ ᱯᱟᱨᱤᱵᱮᱥᱵᱷᱟᱨ ᱫᱚ ᱢᱤᱫ ᱮᱴᱠᱮᱴᱚᱬᱮ ᱥᱚᱞᱦᱮᱭ ᱞᱟᱹᱜᱤᱫ ᱮ ᱫᱟᱣ ᱮᱢᱚᱜ ᱠᱟᱱᱟ᱾
  3. ᱱᱟᱹᱢᱩᱱᱟ: −0.5 ᱨᱮᱭᱟᱜ ᱢᱩᱪᱟᱹᱫ ᱫᱚ ᱱᱚᱶᱟ ᱠᱟᱱᱟ ᱡᱮ ᱢᱮᱯ ᱨᱮᱭᱟᱜ ᱜᱩᱱ ᱫᱚ ᱥᱟᱹᱨᱤ ᱜᱮ ᱵᱟᱝ ᱵᱩᱡᱷᱟᱹᱣ ᱟᱠᱟᱱᱟ, ᱚᱱᱟ ᱫᱚ ᱵᱟᱝ ᱵᱩᱡᱷᱟᱹᱣ ᱟᱠᱟᱱ ᱡᱤᱱᱤᱥ ᱠᱚ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱫᱟᱹᱭᱠᱟᱹ ᱠᱟᱱᱟ᱾
  4. ᱡᱚᱢᱟᱜ ᱡᱤᱱᱤᱥ ᱠᱚ: ᱡᱚᱢᱟᱜ, ᱡᱚᱢᱟᱜ, ᱯᱨᱚᱴᱤᱱ, ᱡᱚᱢᱟᱜ, ᱡᱚᱢᱟᱜ ᱟᱨ ᱧᱩᱣᱟᱜ ᱠᱟᱹᱢᱤ ᱠᱚ ᱨᱮᱭᱟᱜ ᱚᱨᱡᱚ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱡᱚᱢᱟᱜ ᱨᱮ ᱰᱟᱴᱟ᱾

 

ᱨᱩᱜᱤ ᱠᱚ

 

ᱠᱟᱹᱢᱤᱦᱚᱨᱟ

᱘᱐% (᱙-᱕%, ᱠᱷᱟᱥ ᱠᱟᱛᱮ) ᱫᱚ ᱢᱟᱭᱠᱨᱚᱵᱟᱭᱳᱴᱟ ᱨᱮ, ᱚᱱᱟ ᱫᱚ ᱮᱱᱴᱤ ᱚᱠᱥᱤᱰᱮᱱᱴ ᱠᱟᱱᱟ ᱾

ᱱᱚᱣᱟ

ᱵᱟᱹᱲᱛᱤ (᱓) ᱠᱷᱚᱱ ᱠᱚᱢ ᱥᱮ ᱠᱚᱢ % ᱠᱟᱹᱢᱤᱦᱚᱨᱟ ᱢᱮᱱᱟᱜᱼᱟ ᱾

ᱜᱞᱩᱠᱚᱡᱽ

<1% (low-lactose formula).

ᱢᱤᱥᱮᱞ

ᱠᱚᱰ (᱓᱐᱐ ᱜᱽᱨᱟᱢ/ᱠᱤᱞᱚᱜ) ᱑,᱐᱐᱐ ᱜᱞᱩᱠᱚᱡᱽ, ᱜᱞᱩᱠᱚᱡᱽ᱾

ᱢᱟᱭᱠᱨᱚᱵᱟᱭᱚᱞᱚᱡᱤ ᱨᱮ ᱯᱟᱹᱛᱭᱟᱹᱣ

ᱦᱚᱲᱢᱚ ᱡᱚᱛᱚᱱ/ᱥᱟᱫᱷᱟᱨᱚᱱ ᱡᱚᱢᱟᱜ ᱥᱟᱶ ᱛᱩᱞᱟᱹ ᱡᱚᱠᱷᱟ ᱨᱮ ᱕-᱒ ᱪᱟᱸᱫᱚ ᱦᱟᱹᱵᱤᱡ ᱛᱟᱦᱮᱱ ᱢᱮ ᱾

 

ᱯᱟᱥᱱᱟᱣ ᱟᱠᱟᱱ-

 

  • ᱡᱚᱢᱟᱜ ᱵᱟᱝ ᱛᱟᱦᱮᱱ: ᱱᱚᱣᱟ ᱫᱚ ᱡᱟᱹᱯᱤᱫ ᱚᱠᱛᱚ ᱨᱮ ᱵᱟᱝ ᱦᱩᱭᱩᱜ ᱞᱟᱹᱜᱤᱫ ᱵᱟᱝ ᱠᱷᱟᱱ ᱡᱤᱞ ᱡᱚᱢ ᱞᱟᱹᱜᱤᱫ ᱟᱨ ᱵᱟᱝ ᱛᱟᱭᱚᱢ ᱛᱮ ᱦᱩᱭᱩᱜ ᱢᱟ᱾
  • ᱡᱚᱥ ᱟᱨ ᱦᱚᱲᱢᱚ ᱟᱨ ᱦᱚᱲᱢᱚ ᱟᱨ ᱦᱚᱲᱢᱚ ᱨᱮᱭᱟᱜ ᱜᱚᱲᱦᱚᱱ ᱫᱚ ᱕-᱐ ᱜᱨᱟᱯᱷᱤ ᱟᱨ ᱢᱤᱫ ᱢᱟᱨᱟᱝ ᱡᱟᱝ ᱠᱟᱱᱟ ᱾
  • ᱡᱤᱱᱤᱥ ᱠᱚ: ᱡᱚᱢᱟᱜ ᱠᱚ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ 5.0 ᱜᱩᱱᱟᱹᱱ, ᱡᱚᱢᱟᱜ, ᱵᱮᱱᱟᱣ ᱟᱠᱟᱱ ᱡᱚᱢᱟᱜ ᱠᱚ ᱾

 

ᱦᱚᱜᱽᱥ: ᱠᱮᱱᱥᱟᱨ ᱨᱮᱭᱟᱜ ᱪᱤᱠᱤᱥᱟᱱ, ᱱᱤᱭᱚᱨᱚᱯᱮᱛᱷᱤᱠ ᱠᱮᱱᱥᱟᱨ, ᱱᱤᱭᱚᱨᱚᱯᱮᱛᱷᱤᱠ, ᱯᱤᱜᱽᱢᱮᱱᱴᱥ ᱫᱚ ᱱᱤᱭᱚᱨᱚᱯᱮᱛᱷᱤ ᱨᱮᱭᱟᱜ ᱵᱷᱟᱜᱮ ᱚᱨᱡᱚ ᱠᱟᱱᱟ ᱾

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