Whey Protein: The difference between Isolate, Concentrated and Hydrolyzed
“Whey protein” is the protein extracted during cheese production. Its biological value is very high providing an excellent combination of amino acids that helps the balance of nitrogen in the human body. We can find large amounts of glutamine and BCAA in its composition. Fresh whey contains high amounts of water (?93%).
To get pure whey, it is necessary to do a micro filtration process, obtaining very little protein in relation to the fresh whey, reason why the product is so expensive. It takes tens of liters of milk to produce 1 kg of whey protein, which can be divided into 3 categories: concentrated, isolated and hydrolyzed.
The differences between them are simple to understand.
The concentrate goes through a simpler filtration process and it contains some milk residues including lactose, carbohydrates and fats.
The isolate goes through a meticulous microfiltration process and it has more significant percentage of protein than the concentrate protein, with very low concentrations of lactose and, in some cases, zero fat and carbohydrates. However, this category of whey protein is much more expensive than the concentrate.
Lastly, the hydrolyzed whey protein is the most sophisticated of all. This type of whey, besides going through the microfiltration process as the isolate protein, also goes through a hydrolysis process (hydro = water – lysis = breakage). This simplifies the digestibility and absorption of the product. However, its price is still higher than the isolate whey as it uses state-of-the-art technology. The indication for using this type of supplements is to recover the nitrogen balance after intense training.
** Do not take supplements without the advice of a nutritionist!!!