http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6V-4W0SJY1-2&_user=10&_coverDate=08%2F31%2F2009&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1200597356&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=bc75bbab5d7786f04fa81378afebd7bd

I'm going to need to read through the whole pdf tbh, but do you think this could alter any of the beneficial properties of aminoacids? The taste of EAAs puts me of sooo much tbh, if this stuff works without basically fucking it up i would love to have it and then mix a nice flavour on top of it, could perhaps even make drinking them enjoyable??

Am i missing the point and does this really onyl include the taste of protein hydrolysate.

I've just finished a track session where i did crap in and im knackered so forgive me if i'm being a complete nob here!

Nothing to do with taste but interesting, study in rats mind............

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WN4-4J2N7WW-D&_user=10&_coverDate=02%2F28%2F2006&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=6aa62a98ca6359c7926cd948b781a117

Read somewhere it doesnt alter nutrtional properties, lot of research on hydrolyzed proteins but think it will have same effect on stuff like eaas etc....

ANy of you bitches got anything to say? or do none of you use the 'view new posts' option? lol

ash fletcher wrote:Read somewhere it doesnt alter nutrtional properties, lot of research on hydrolyzed proteins but think it will have same effect on stuff like eaas etc....

ANy of you bitches got anything to say? or do none of you use the 'view new posts' option? lol

I have plenty to say, but am stimmed out of my head data processing atm so it would all be gibberish right now.

Can only read the abstract too. Arseting journal access. Send me the PDF and I can have an incoherent babbling about it at 5am.

sent you the pdf to the email address you used when u messaged me before.

Some articals suggesting the beta version is better. Noticed cell tech use the beta cyclodextrin in some of their products..

Another supplement altogether i know but read this in a journal..

"Poly-γ-glutamic acid (γ-PGA) was described to relieve poor taste, especially the bitterness of amino acids and
peptides (Sonoda et al. 2000). Bitterness of a 2% solution of a mixture of L-leucine, L-isoleucine, and L-valine was
reduced by 70% using 1% γ-PGA"

I can't understand why supplement companies havent looked more into this, as surely one of biggest reasons why people don't buy the powder is because it tastes fekkin awful. BSD looking lol?

ash fletcher wrote:Read somewhere it doesnt alter nutrtional properties, lot of research on hydrolyzed proteins but think it will have same effect on stuff like eaas etc....

ANy of you bitches got anything to say? or do none of you use the 'view new posts' option? lol

This bitch will give his ten pence worth... shouldn't alter the amino acid content at all. There's no native protein structure to destroy with free form aminos anyway, and i think all they are doing is adding alpha cyclodextrin, a sugar which will hold the aminos togther and reduce the taste. If it does anything it would make the aminos slightly slower release as cyclodextrins are a binder.

Dtlv74 wrote:

ash fletcher wrote:Read somewhere it doesnt alter nutrtional properties, lot of research on hydrolyzed proteins but think it will have same effect on stuff like eaas etc....

ANy of you bitches got anything to say? or do none of you use the 'view new posts' option? lol

This bitch will give his ten pence worth... shouldn't alter the amino acid content at all. There's no native protein structure to destroy with free form aminos anyway, and i think all they are doing is adding alpha cyclodextrin, a sugar which will hold the aminos togther and reduce the taste. If it does anything it would make the aminos slightly slower release as cyclodextrins are a binder.

Awesome review here of masking of bitter taste

http://www.springerlink.com/content/b33 ... lltext.pdf

If you don't have access il tell you my password

found a good one, which is cheap, good for you, and readily available in uk. I will be getting back to you guys soon

has somebody had too much red bull or what- incessant posting

julesm wrote:has somebody had too much red bull or what- incessant posting

Red bulllllllllll!!!!! WEEEEEEEEEEEEEEE!!!!! I've fallen over 3x on the ice so far today.

Ash, the paper was great, and I concur with Det's hypothesis, but need to re-read it when the wext stopps walkinng.

From what I remember, BCDs are lipophlic on the inside and hydrophilic on the outside but I may be off. My interest was using them as a carrier for lipophilic substances.

made a drink ealier to take to gym and managed to make it taste great. All i did was this

Got 300ml of nice apple blackcurrant squash
6 -7 teaspoons BCAA's
2 table spoons gran sugar
1/8tsp of electroltyes
250ml or so of water

USE A BLENDER not a shaker.

Store in fridge for a while, it eventually completely dissolves altgeother.boom. Think mistake i amde before was always using a shaker which did fuck all.

Tasted pretty good mate.

Robbo wrote:Tasted pretty good mate.

mate i need to get all my aminos back off you lol, literally got a couple of kilos at yours lol

ash fletcher wrote:

Robbo wrote:Tasted pretty good mate.

mate i need to get all my aminos back off you lol, literally got a couple of kilos at yours lol

Mate thats sound i don't want them.

liqui-vade by primordial performance?
also do an instantised bcaa- unsure of whether it does to the ass-tasting nature, or just easier to mix