Sub-Category Description: Whey protein is derived from milk which is greatly economical, fast acting and is biological available. It has been a famous dietary supplement especially for athletes because it contains numerous components that make it far better than other protein sources. This can further be proven using the Protein Digestibility Corrected Amino Acid Score (PDCAAS) which is a new system that determines the protein quality and is utilized to establish the percent daily value for the nutrients on food labels. The maximum PDCAAS is 1.00, and whey protein got a PDCAAS of 0.99-1.00.
Whey protein has 2 major types which are whey protein concentrate, and whey protein isolate. Whey protein concentrate is low in fat with about 75% pure protein by weight while whey protein isolate is a processed form, wherein fat and lactose are remove with about 90% protein by weight.
In producing good quality whey protein isolate, it undergoes the process of micro filtration. Micro filtered whey isolate is the most undenatured form of whey. It has 90% protein which means higher protein content with its native protein structures kept whole. Basically, this type of whey isolate is lactose, fat and cholesterol free. During the micro filtration process, fat and lactose particles in whey are segregated from the protein by means of ceramic micro filters in a low temperature environment. After filtration, the whey protein is again spray-dried in low temperatures.
The filtered whey protein isolate does a lot of functions such as stimulating the production of glutathione, strengthening the immune system, promotes growth and restoration of muscles, plus it has antioxidant and anti-cancer properties. This is also suited for those people trying to lose weight, those sensitive to lactose, and those with problems in their digestion. Good thing is there are no documented side effects apart from those individuals who are allergic to dairy proteins, dairy products or those restricted in taking dairy products for certain medical reasons.
Whey protein isolate (WPI) is one of the fastest-absorbing, most pure forms of whey protein available. Whey protein isolate has the highest amount of pure protein, typically containing around 85% to 98% pure protein. Not only whey protein isolate the most pure form of protein, but it also has the highest biological value (BV). Biological value is a measure of how fast your body can use a fuel source.
Whey protein isolate is great for both fat loss and muscle gain. Out of all the protein whey sources, isolate has the lowest the lowest amount of fat and lactose.
Whey protein isolate is ideally meant to be taken immediately (within 30 minutes) following any type of high-intensity exercise. It can also be taken as a main protein supplement by those who are lactose intolerant or who are looking to keep fat and carbohydrates to a minimum.
Milk Protein Isolate is derived from both casein and whey products from fresh skim milk. The process of extraction is through an ultra filtration process that leaves the end product and Isolate. Since both casein and whey are used in the processing, Milk Protein Isolate possesses a high nutritional value. This is a great product for individuals that are lactose intolerant, Milk Protein Isolate is nearly lactose free.
There are three forms of casein protein: calcium caseinate, micellar casein and milk protein isolate. Calcium caseinate is the lowest quality among the three forms and is commonly used as a food ingredient. Micellar casein and the casein in milk protein isolate are identical. While micellar casein is 100% casein, milk protein isolate has both micellar protein and whey. As a result, milk protein isolate is a more economical choice between the two.
Like whey protein, not all milk protein isolates are created equal. Some supplement companies sell inferior milk protein isolate products (will have less casein and more whey protein). The best milk protein isolates have around 80% micellar casein and 20% whey. In case you're wondering, you can get the same casein/whey ratio found in the highest quality milk protein isolates by just enjoying a glass of milk! Remember, milk is 80% casein and 20% whey - just like the highest quality milk protein isolates have. One eight ounce glass of milk, however, has only 6.4 grams of casein, while one small scoop of a high quality milk protein isolate will have over 20 grams of casein protein! Mix your milk protein isolate in milk to get the most casein protein for your buck!
Though Milk Protein Isolate is not used widely as separate whey and casein proteins, individuals will love the results they get from this clean and fresh tasting product. Milk Protein Isolate provides the user with a quick burst of amino acids (whey) as well as a longer lasting, slow digesting protein (casein). Users with find this product possesses a great combination of anabolic and anticatabolic properties.
Milk Protein Isolate possesses a fairly bland flavour. The mouth texture is fairly smooth but with all casein type proteins, they do possess a somewhat chalky mouth feel. Casein type proteins in general also have a much thicker consistency than a whey might have, so mixing quantities should be less. They also can be easily mixed in a shaker cup or blender.