The technology of a sports drink based on hydrolyzed whey was proposed by scientists from the North Caucasus Federal University.
The drink is a fermented milk product with the addition of creatine monohydrate in an amount of 0.5-1.5% to reduce the recovery period after training.
Glucose syrup in an amount of 5-9%, obtained from corn by enzymatic saccharification, was chosen as a sweetener.
Using electrochemical activation in the presence of proteolytic enzymes, scientists were able to reduce the formation of acid, which negatively affects the quality of the finished product.
The study is available in English at the link: elibrary