Pulsin FAQS

**UPDATED 12/05/21** Please be made aware that due to logistical difficulties and costs surrounding Brexit with delivering orders outside of the UK, we have had to make the hard decision to stop all international orders. This includes all countries in the EU outside of England, Scotland and Wales. Unfortunately, we are also experiencing issues with delivering to the Channel Islands, Northern Ireland and the Isle of Man so have had to stop deliveries to these locations too. We are working really hard to get international orders running again online and are looking to set up an Amazon EU account. We will keep you posted when this becomes available. We hope to be able to serve you again soon (we are available in a number of retailers across the EU so do keep an eye out)! All the best until then, Pulsin.**

We currently deliver to England, Scotland and Wales.

Our snack bars contain only unrefined, natural sugars, mostly from fruit, which, along with plenty of fibre, protein and healthy fats from the nuts, means that our bars spike blood sugar less than highly processed sugary snacks. This can make them a more suitable choice for diabetics.

We would recommend our protein boosters as the best choices overall for diabetics. The Keto snack bar range contain the lowest sugar content (around 2g per 50g bar). Those with diabetes should understand their own dietary requirements to decide whether our products are suitable (by looking at the nutritional content available on each product page) and if in any doubt should consult a healthcare professional before consuming.

 All our bars are great to snack on and are safe for children and pregnant women.

All of our High Fibre Brownies contain peanuts with the Hazelnut Brownie containing nuts. We would always advise thoroughly checking the ingredients list before giving to a child. 

• Soya - Grown and produced in China
• Pea - From Yellow Split Peas grown and produced in France and Belgium
• Rice - From Brown Rice grown in various locations including Spain, France, Italy, Portugal, Greece, Thailand, Cambodia, India, Vietnam, Guyana, Argentina, Brazil, Paraguay and Uruguay
• Faba - From Faba Beans grown in the USA 
• Hemp - From Canada 
• Whey Isolate - From cows milk produced by UK grass-fed herds
• Whey Concentrate - From cows milk produced in the EU grass-fed herds
• Organic Whey - From cows milk produced in the EU grass-fed herds

Yes! We have two flavoured protein powders in our range; Natural Chocolate Flavour Pea Protein and Natural Vanilla Flavour Whey Protein. We also have three Supershakes in our range, these are a range of flavoured protein blends, which also include additional benefits such as Vitamins and Minerals.

All our other protein powders are sold unflavoured giving you the freedom to develop your own recipes. They can be easily mixed into foods including porridge, yoghurt, soups and many other recipes.

Yes! Our three Supershakes are designed specifically to be added to water, shaken and enjoyed! Our two flavoured protein powders; Natural Chocolate Flavour Pea Protein and Natural Vanilla Flavour Whey Protein are designed to be mixed together with either water or your choice of milk.

You can of course mix our unflavoured protein powders with water, but the taste would be rather plain. All of our unflavoured protein powders can be easily mixed into smoothies, shakes and yoghurt and many more recipes. For inspiration visit the recipe section of our website.

Pulsin powders can be gently heated (for example in a sauce) it should not be boiled or roasted. Do not heat the whey protein above 60 degrees for any length of time, this would denature the protein and give it a "cheesy" flavour. Although denaturing due to heating the proteins should not affect the nutritional profile it may affect the enzymatic effects and flavour.

Out of all of our protein powders the Pea and Faba Bean Protein have the highest tolerance to heat, so if you are unsure these are the safest protein to use for baking and cooking.

Here is a brief description of the production processes for the vegan protein powders:

• Pea – peas are dehulled and finely milled, then water is added. As the protein fraction is soluble and the fibre and carbohydrate fractions are not then via mechanical separation and filtration the protein liquid can be separated from the rest. Then sodium carbonate is added to manage the pH before being spray dried.
• Faba - is a very similar process to the above but I think potassium carbonate is used instead hence the lower sodium content.
• Soya – de-oiled soya flakes are milled and added to water then again, a similar process to the above is performed, with potassium carbonate added to manage pH.
• Rice – non gmo enzymes are used to break down the carbohydrate content to make that soluble. As the rice protein is insoluble, again mechanical separation can be done but in this case the protein fraction is left after being separated from the liquid.
• Hemp – this is the most natural process with no chemicals used. The hemp seeds are dehulled and then pressed to remove the oil. The remaining “oilcake” is then finely milled to get the powder which has the ~50% protein content.

Whole grain brown rice is enzymatically broken down (non -GM enzymes) to separate the protein fractions from the other components of the rice. This occurs in liquid state, so then the solids are separated and dried to form the final protein powder.

Brown rice syrup is created as a by-product of this process.

Soy beans are de-hulled and pressed to remove oil. Then the soya beans undergo a series of centrifuges at a range of pH values to extract the protein. This protein product is thoroughly washed before being dried into the final powder.

The oil pressed out at the start is used as soybean oil.

The Soya Protein Powder is higher in salt because the soy bean it is produced from are naturally higher in sodium. The way they are extracted unfortunately does not remove any of it.

We do not add any additional salt to any of our protein powders.

The yellow split peas are de-hulled and finely milled. Following this they undergo solubilisation, whereby the peas have hot water added to them. As the proteins are soluble in water, whereas the starch and fibre found in peas are not, the liquid containing water and protein is easily separated from the starch and fibre.

This mixture is then pasteurised and then concentrated before being dried to produce the final powder. Just as with the rice protein no additives are used in this process.

The other parts of the pea, which are not used in the powder are then used as animal feed.

The pea protein is higher in salt because the type of pea it is produced from are naturally higher in sodium. The way they are extracted unfortunately does not remove any of it.

We do not add any additional salt to any of our protein powders.

The term 'cold pressed' only refers to our powders that are raw - the Whey Protein Powders are heat treated as part of the filtration process, so therefore cannot be described as cold pressed.

Our Whey Protein Powders are however, cold-processed. The micro-filtration of our whey powder is done at low temperature - around or below 20 degrees Celsius. There is a short, 75 degree Celsius pasteurisation phase, although this process has been developed in order to not denature the protein. Testing shows that beta-lactoglobulin and alpha-lactalbumin (the main two proteins in whey), and many other of the smaller protein fractions, are not denatured.

The difference between a protein isolate (Pulsin's Whey Isolate) and concentrate (Pulsin's Whey Concentrate) is all down to the percentage of protein content, with an isolate having a higher protein content, typically around 90%+.

In whey protein powders the protein percentage is all down to the filtering process. A whey protein concentrate goes through micro-filtration, whereas a whey protein isolate goes through a micro-filtration and also an additional ultra-filtration process.

Although milk is the raw ingredient in both types, this difference in the filtering process can have a big impact on the final product. Please read our Which Whey blog for more information as to the differences in fat content, vitamins & minerals and lactose levels.

Our Whey Protein Concentrate is a premium protein, great value and perfect for those who exercise and want to consume an optimal amount of protein (20-25 g) post exercise. The extra vitamins and minerals may improve recovery, and the extra fat and carbohydrate make it a creamier tasting complete protein powder to have after exercise.

In comparison, our Whey Protein Isolate is also a premium protein powder but is lower in calories. Ideal for those trying to lose fat whilst preserving lean body mass, using smaller servings throughout the day to increase dairy protein content. The lower lactose content also makes it ideal for those who are sensitive to the effects of lactose.

It could be the lactose or potentially it could actually be the milk proteins which some people are allergic to.

If you are having a bad reaction, we would recommend moving to one of our dairy free proteins, such as the the pea.