OPTIMUM NUTRITION GOLD STANDARD 100% ISOLATE 930G

About This Product

Gold Standard 100% Isolate by Optimum Nutrition starts with the highest-quality whey proteins, then employs advanced filtration to remove excess fat and sugars. A portion is hydrolysed for faster absorption. The result is a premium whey isolate blend delivering 83% protein per serving, virtually no sugar (≤ 0.3 g), minimal fat (0.4 g), and zero fillers. Ideal for post-workout muscle repair and lean mass support.

Key Features & Benefits

• 25 g Ultra-Pure Protein per 30 g scoop for optimal recovery

• 83% Protein Yield from whey isolate & hydrolysed isolate

• Minimal Carbs & Fat: 1 g carbohydrates, 1 g fat, < 0.3 g sugar

• Rapid Absorption: Hydrolysed isolate for swift amino acid delivery

• Instantized Blend: Mixes easily in water or milk—smooth, lump-free shake

• Leaner Gains: Supports muscle growth while limiting calories

• Great-Tasting Flavours: Rich Chocolate, Sweet Strawberry, Classic Vanilla

Usage & Experience

1. Mix: 1 scoop (30 g) with 180–240 ml of cold water or milk.

2. When: Take immediately post-workout or between meals to boost protein intake.

3. Feel: Faster recovery, reduced muscle soreness, and enhanced lean muscle development.

Frequently Asked Questions

Q1: How does isolate differ from concentrate?
A: Whey isolate undergoes extra filtration to remove more fat and lactose, yielding higher protein content (83% vs. ~70% in concentrate) and faster absorption.

Q2: Can I take it before bed?
A: You can, but micellar casein is typically preferred at night for slower release. Use this isolate post-workout or between meals for rapid uptake.

Q3: Is it suitable for lactose-sensitive individuals?
A: With ≤ 0.3 g sugar (lactose) per serving, many lactose-sensitive users tolerate isolate well, but individual responses vary.

Q4: How many servings per container?
A: 930 g / 30 g scoop = 31 servings.

Q5: Can I mix it into recipes?
A: Yes—stir into oatmeal, smoothies, or baking for extra protein without altering flavour significantly.