Whey Protein Isolate

Whey Protein Isolate

What Is Whey Protein Isolate

Whey protein isolate is derived from whey in its by-product form, but the fat and lactose have been reduced to extremely minimal quantities or removed all together. Whey protein isolate may be the more beneficial choice for those individuals who want to use whey protein as a nutritional or muscle building supplement, but are lactose intolerant or are seeking to reduce their fat intake. Whey protein in isolate form should be clearly specified on the product label.

Since whey protein isolate is derived from the process of turning milk into cheese, it’s one of the more natural protein sources you can find in supplement form. Usually any side effects associated with whey protein are the result of impurities or additives that may be found in whey protein supplements that are not 100% pure. To reduce the possibility of any negative effects, always select whey protein isolate that is certified as pure and do not exceed the recommended dosage as indicated by the manufacturer label. The other possibility for side effects associated with whey protein is if you are lactose intolerant or have an allergy to dairy or lactose. While whey protein isolate has been reduced down to its purest protein content, with as much fat and lactose removed as possible, some people with allergies or intolerance for lactose and dairy may experience ill effects from whey protein isolate.

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How Whey Protein Isolate Is Processed

Milk proteins come in two types: casein and whey protein. Whey protein is produced as a byproduct of the cheese making process. During cheese production, the milk has its pH balance changed, which causes the casein to separate and coagulate. The whey is then found on top of the casein, and it is removed through further processing methods. These processing methods determine the type of whey protein that is produced, and when the protein concentration is greater than 88%, it is officially considered to be a whey protein isolate (WPI).

Most of these isolates contain between 90 and 95% protein. They tend to have negligible amounts of lactose and fat, so they can be a very beneficial supplement for people who are lactose intolerant. Since the protein is the substance that is thought to provide the main benefits from whey, many consider WPI supplementation to be a superior form of whey consumption. Since the body needs proteins in order to build new muscle tissue, this is often the choice used by athletes who need to add more bulk to their frame.

The processing methods used to create WPI supplements are fascinating. The whey is passed through a filtering method, which separates the protein from the other molecules such as lactose, vitamins, and minerals. After the filtration process, the whey protein is pasteurized, then evaporated and dried. In order to avoid damaging the whey, drying takes place at low temperatures.

Whey protein can be filtered using either ion exchange, micro filtration, or ultra filtration. Ion exchange is a fascinating process that involves separating the proteins by making use of their electrical charge. This process uses sodium hydroxide and hydrochloric acid, which cause the proteins in the whey to separate and attach themselves to the resin in the walls of the reaction vessel.

This is the most inexpensive form of filtration, costing only about one fifth as much as other forms of filtration such as microfiltration. However, this process does damage certain nutrients that are sensitive to the chemical reagents used. These include some essential amino acids, immunoglobulins, glycomacropeptides (GMPs) (which are good for the digestive system and calcium absorption), and lactoferrin (which is said to have immune enhancing effects).

On the positive side, this process also removes the most fat and lactose, making it an ideal choice for lactose intolerant individuals who are looking for a whey protein isolate with the smallest concentration of lactose molecules.

Micro filtration and ultra filtration are very similar in nature to each other. The average pore size of the filtration membranes is the main difference between these two filtration methods. The membranes used in micro filtration are about one micrometer in diameter. That is one millionth of a meter. The membranes used in ultra filtration are about one quarter of that size, and measure at about 250 nanometers in diameter. A nanometer is about one billionth of a meter.

Micro filtration and ultra filtration use cross flow filtration techniques, passing the whey through ceramic filters in order to remove the impurities such as fat and lactose. The ceramic filters are specially designed to align with the specific sizes and shapes of the molecules that they are trying to separate. This process tends to be much easier on the ancillary nutrients than the ion exchange process. Amino acids, immunoglobulins, glycomacropeptides (GMPs), and lactoferrin all fare much better through micro filtration and ultra filtration. This is good news for people who want to derive all of the benefits that whey protein are said to have on health, many of which are said to be related to these substances.

These processes however, allow a little bit more fat and lactose to make their way through. For people who are lactose intolerant, this may still not be an issue as the lactose involved remains minimal. However, some people may be more intolerant of lactose than others, and a difference on this level can be a very big difference to them.

Micro filtration and ultra filtration preserve the protein microfractions, only minimally denature the proteins, have a better amino acid profile, do not use chemicals or heat to perform the filtration, and the final product tends to have less sodium and more calcium. The bottom line however, is that isolates that use this processing method, tend to be much more expensive than those using ion exchange filtering. The filtration is much more expensive and the cost of the final product can be a severe sticking point for many people.

These filtration methods can be further enhanced in order to break some of the amino acid peptide bonds in the whey protein. This type of whey protein is called “hydrolyzed” whey protein. Hydrolyzed whey protein is easily absorbed by the stomach, making it a better choice for people who have stomach issues. It also may make the process even easier on the more sensitive people who suffer from lactose intolerance. Unfortunately, whey protein isolates that have been hydrolyzed in this way tend to be much more bitter than those that have not.

This may be a sticking point for people looking to supplement their diet with whey protein. The enhanced digestive effects may not matter if people are unwilling to actually consume the product due to its taste. However, for those who believe that taste is only a minor issue with these kinds of products, hydrolyzed whey protein isolates may be the perfect solution.