Certificate number:RU.77.99.88.007.Е.000078.01.18 Date of registration and renewal:15.01.2018 Dosage form: & nbspPowder in bags or in cans weighing from 32.0 g to 3000.0 g with a measuring spoon, withof tastes: sweet or chocolate (Chocolate Fudge), or cookies with cream (Cookies'n Cream), or a vanilla bean (Vanilla Bean), or Brazilian coffee (Cafe Brazil), or strawberry (Strawberry), or banana ice cream (Banana Ice Cream), or natural (natural), or a banana (banana), or blueberries (Blueberry), or chocolate - peanut butter (chocolate peanut butter) Classification "Composition" & nbsp Dietary supplements - proteins, amino acids and their derivatives Other dietary supplements Composition: & nbspWhey protein isolate, L-leucine, L-isoleucine, L-valine, L-glutamine, natural flavors (vanilla and cocoa powder) and food flavorings chocolate fudge cookies with a cream, vanilla bean, Brazilian coffee, strawberry, banana ice cream, banana, bilberry, chocolate - peanut oil), cow colostrum, alpha lipoic acid, protease, lactase, lactoferrin, soy lecithin (E322), sucralose (E955), acesulfame potassium (E950), blue shiny (E133), red charming (E129), yellow "sunset sunset" (E110). Scope: & nbspTo implement the public as a biologically active food additive - additional source of L-leucine, L-isoleucine, L-valine, L-glutamine. Suggested Usage: & nbspFor adults, the package 1 (32.0 g) and 1 scoop (32.0 g) 1 time a day at mealtime, previously dissolved in a beaker (200 ml) of water at room temperature. Duration of admission is 1 month. Contraindications:Individual intolerance of components, pregnancy, lactation, lactase insufficiency. Before use, it is recommended to consult a doctor. Shelf life:3 years. Storage conditions:Store in a dry and inaccessible place for children at a temperature not exceeding + 25 ° C. Research protocols:Expert conclusion of the FBU "TG and E in the city of Moscow" No. 04786 dated December 28, 2017. ManufacturersUltimate Nutrition, Inc. USA Recipient:Lime, LLCLime, LLC Russia Information update date: & nbsp14.02.2018 Instructions