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

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
- 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 ᱾
- ᱵᱟᱹᱲᱛᱤ ᱯᱨᱚᱴᱤᱱ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱥᱟᱫᱷᱟᱨᱚᱱ ᱡᱤᱱᱤᱥ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ: ᱐.᱙᱐% ᱯᱨᱚᱴᱤᱱ, ᱟᱨ ᱜᱞᱩᱠᱚᱡᱽ ᱫᱚ ᱜᱞᱩᱠᱚᱡᱽ +᱑ ᱯᱨᱚᱴᱤᱱ ᱾
- ᱦᱚᱲᱢᱚ ᱦᱚᱲᱢᱚ ᱨᱮ ᱡᱟᱝ: ᱥᱤᱨᱡᱚᱱ, ᱦᱚᱲᱢᱚ, ᱜᱞᱩᱠᱚᱡᱽ, ᱟᱨ ᱵᱟᱝ ᱠᱷᱟᱱ ᱢᱤᱫ ᱞᱮᱠᱟᱱ ᱡᱤᱱᱤᱥ ᱫᱚ ᱦᱩᱭᱩᱜ ᱠᱟᱱᱟ ᱾
- ᱡᱤᱱᱤᱥ ᱠᱚ : 0.5 ᱫᱚ ᱟᱹᱰᱤ ᱟᱞᱜᱟ ᱜᱮᱭᱟ ᱡᱟᱦᱟᱸ ᱫᱚ ᱡᱤᱱᱤᱥ ᱠᱚ ᱞᱟᱹᱜᱤᱫ ᱵᱮᱥ ᱜᱮᱭᱟ, ᱚᱱᱟ ᱫᱚ ᱮᱠᱥᱮᱞᱚᱨᱮᱥᱚᱱ ᱟᱨ ᱮᱠᱥᱮᱞᱚᱨᱮᱥᱚᱱ ᱞᱟᱹᱜᱤᱫ ᱟᱹᱰᱤ ᱵᱮᱥ ᱜᱮᱭᱟ᱾
- 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᱾

ᱱᱚᱶᱟ ᱠᱚ
- 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 ᱾
- ᱯᱨᱚᱠᱥᱤᱢᱟᱞ ᱰᱤ ᱮᱱ ᱮ: https://www.popextionsion.com ᱨᱮᱭᱟᱜ ᱞᱟᱵᱷ ᱫᱚ ᱱᱚᱶᱟ ᱠᱟᱱᱟ ᱡᱮ ᱯᱟᱨᱤᱵᱮᱥᱵᱷᱟᱨ ᱫᱚ ᱢᱤᱫ ᱮᱴᱠᱮᱴᱚᱬᱮ ᱥᱚᱞᱦᱮᱭ ᱞᱟᱹᱜᱤᱫ ᱮ ᱫᱟᱣ ᱮᱢᱚᱜ ᱠᱟᱱᱟ᱾
- 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᱾
- 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 ᱾
ᱤᱱᱴᱮᱜᱽᱨᱮᱥᱚᱱ

