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Whey Protein Complex 100% Whey Protein Complex 100% 700g
£ 12.44

Whey Protein Complex 100%

Servings: 700g

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For free shipping is missing: £ 64.00
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£ 0.62 / serving

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  • Advanced protein matrix, combination of whey protein concentrate and isolate
  • Efficiently complements protein demand
  • High bioavailability and fast absorption time
  • Protein nutrient enriched with MCT oil
  • Ideal source of protein before and after a training
  • High content of BCAA amino acids
  • Innovative production methods (CFM)
  • Good solubility and delicious tastes
  • Prevents catabolic processes
  • Promotes muscle mass building

Olimp Whey Protein Complex is a high quality protein matrix, which is a combination of whey protein concentrate (WPC) and whey protein isolate (WPI). The nutrient is featured by a high content of exogenous and branched chain amino acids (BCAA), as well as the addition of medium-chain fatty acids (MCT). The product perfectly complements the daily requirement for proteins and contributes to the increase of qualitative muscle mass.

Two sources of protein
The nutrient contains a whey protein concentrate subjected to an ultrafiltration process, which allows extracting a lot of protein from whey, limiting the content of fats and carbohydrates. Thanks to this, WPC contains about 80% proteins in 100 grams of the product. Whey protein isolate has an even higher percentage content of protein, and has been subjected to one of the most advanced production processes, i.e. the cross flow microfiltration (CFM), thanks to which the protein content can be as high as 95%!

High bioavailability
The BV (biological value) testifies to the possibility of assimilation and use of proteins, and the reference protein is egg white, whose BV is 100. Thanks to the optimal content and proportions of individual amino acids, both WPC and WPI are characterized by a high BV index. For concentrate, the BV index = 104, while for isolate BV = 159. This means that the body can easily use amino acids contained in the protein to renew, regenerate or synthesize new muscle proteins.

Quick absorption time
The absorption time of protein from the gastrointestinal tract to the bloodstream depends on the content of carbohydrates and fats as well as the size of protein molecules. Thanks to its 95% protein content, WPI has an extremely fast absorption time of about one hour. Meanwhile, WPC absorbs a bit longer, more precisely during about 2-3 hours. This combination makes the nutrient able to almost immediately supply a portion of amino acids to the skeletal muscles, and then maintain a high level of their concentration for up to three hours. Thanks to this, the nutrient is ideally suited as a protein source used before or after training or during breaks between meals.

Complemented with the MCT oil additive
The nutrient is a source of oil containing medium chain triglycerides (MCT). Due to their structure, MCT are not digested and broken down into shorter acids, they only get into the bloodstream immediately and can be used for energy purposes. MCT have been shown to be used by skeletal muscles during exercise and to improve their performance and endurance. In addition, MCT consumption is correlated with a greater loss of fatty tissue, which, in combination with a protein supplement preventing the breakdown of muscle tissue, will favourably affect the body composition.

Benefits from consuming protein nutrient
Protein is the basic building block of skeletal muscles, and taking it in appropriate amount promotes the building of muscle mass and prevents excessive activity of proteolytic processes that break down muscle proteins. Taking proteins increases the activity of anabolic hormones, such as insulin or insulin-like growth factor, which intensify the rate of synthesis of new muscle proteins.

In addition, protein is an essential macronutrient when it comes to muscle regeneration after physical exercise, which often involve micro-injuries. Protein and amino acids can speed up regeneration of damaged muscle fibres and reduce pain associated with microinjuries. As far as boding shaping is concerned, protein minimises muscle loss during fat tissue reduction, preventing catabolic processes. In addition, it is a macronutrient that ensures a high level of satiety, which will increase the chance of keeping the dietary resolutions.

To sum up, Olimp Whey Protein Complex was created thanks to advanced production processes. It is a protein nutrient, which provides high bioavailability and fast absorption time. The combination of whey protein concentrate and isolate is an ideal source of protein for athletes or can serve as a protein supplement during the day. The addition of MCT oil will in turn enhance and prolong skeletal muscle performance without worrying about muscle catabolism.

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Container size: 700 gServing size: 35 gServings per container: 20
per 100 gamount%DV
Energy value1624 kJ/382 kcal*
Protein75 g*
Carbohydrates11 g*
of which Sugars4,0 g*
Fat4,2 g*
of which saturated fat0,7 g*
Sodium0,86 g*

Other ingrednients

95% protein preparations (ultrafiltrated WPC whey protein concentrate (from milk), WPI whey protein isolate - CFM® (from milk)), aromas, oil with medium chain fatty acids (MCT oil), fructose, acidity regulators - malic acid, citric acid (for all types of strawberry flavors), acidity regulators - sodium citrates; thickeners - gum arabic, xanthan gum, sodium carboxymethylcellulose; sweeteners - acesulfame K, sucralose, cyclamates; emulsifier - soya lecithin; salt (for all kinds of chocolate flavors), pigments: cochineal (for all types of flavors: strawberry, strawberry-kiwi, cherry and cherry-banana), E 150c (for all types of flavors: cookies, toffee, chocolate, ice coffee, coffee , capucino, tiramisu, hazelnuts), riboflavin, E 133 (for all types of pistachio flavors).

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Energy value


The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.




Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)




Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.




Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at



Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


Saturated fatty acids


Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.




Sodium is an important component of the intracellular fluids, and is a regulator of acid-base balance. Along with potassium affects the proper of growth and provides the proper functioning of muscles and nerves. The source of acquisition is table salt (NaCl) and bladderwrack, shellfish, bacon, beef, and of plant beets and carrots. People on salt-free diet should avoid, among others, spicy sauces and smoked meats and sausages.
Sodium deficiency is very rare, at heaving sweating after a long effort (e.g. in the marathon).
Excess sodium increases blood pressure (especially for the elderly), edema and increased thirst. Exceeding the daily dose of 14g a day can cause poisoning.


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