The most common questions about Whey Protein

muscle building

Whey protein is one of the most common proteins when it comes to nutritional support for successful muscle building. Many strength athletes do not know what is behind Whey Protein. In particular, the differentiation to other protein types and the comparison of isolate and concentrate is worth a closer look. To explain what Whey Protein is, here are the most common questions that are asked on the subject in general.

1. What is whey protein?

Whey is English and means "whey". It is a so-called "complete" protein because it contains all the essential amino acids that your body needs for proper muscle repair and function. Essential amino acids can not make your organism itself and must be absorbed by you through the diet. Whey protein is also rich in the equally essential branched-chain amino acids (BCAAs) L-leucine, L-isoleucine and L-valine. These high quality sources of protein, once prematurely labeled as a useless by-product of cheese production, are naturally present in dairy products and are often marketed and sold as a dietary supplement.

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2. What advantages does Whey protein powder have?

Whey Protein is one of the highest quality sources of protein and is an ideal choice for men and women of all ages. It not only provides the essential and branched-chain amino acids that are so important. It also helps to build muscle tissue and - after training - to regenerate. The reason for this lies in the short length of the amino acid chains. This allows for rapid absorption of Whey protein through your body, allowing faster and more efficient growth and regeneration. In addition, there are a whole range of health benefits due to this type of protein. These include a balanced weight control, a healthy cardiovascular system and the strengthening of your bones. Proteins have a biological value. It is a measure of how efficiently the protein is converted from food into the body's own protein. In order to be able to compare the proteins, a reference value is necessary. This depends on the value of the full ice and is given as 100. By far the highest value of all protein powders possesses the whey protein with a value of 100 to 104.

3. What is the difference between Whey Protein Isolate and Concentrate?

The concentrate is the simplest and cheapest form of a whey protein. It contains a protein content of 75 to 85 percent and 3 to 4 percent fat and 3 to 6 percent carbohydrate (milk sugar). The Whey protein isolate is qualitatively a little better, because it has a protein content of about 90% and the proportions of fats and milk sugars below 1 percent. The whey protein can be prepared as an isolate in two procedures. First, there is the so-called ion exchange method, in which the charge of the protein is changed by chemicals. The result is a very pure protein because it binds to specific resins in this process. Second, the isolate can be recovered in a microfitration process. The highest quality whey protein is produced by means of microfiltration in ceramic filters - and without contact of the raw material with chemicals. Thanks to the gentle processing, the microfiltered whey protein preserves the innumerable natural protein constituents contained in the whey. Another plus of microfiltration is a higher calcium content and a lower sodium content. This helps to keep water retention under the skin as low as possible.

4. If Whey Protein Concentrate contains 80% protein, what are the other 20%?

Every protein powder - whey protein, soy protein, egg protein, casein protein etc. - contains water. About 5 percent of the entire product consists of it. Another 3 to 5 percent are found in the whey of naturally occurring minerals. Fat and carbohydrates make up the remaining 10 to 12 percent.

5. Is the whey protein powder pasteurized?

Pasteurized whole milk is used as raw material in the production of whey protein powder. However, whey protein is produced at very low temperature in a sterile environment. This prevents the protein from becoming denatured and thus inedible. High temperatures - such as the sustained 72 degrees during the pasteurization process - denature the whey protein. While native whey protein does not form during the acidification process of milk, denaturation of the whey protein results in a hydrophobic interaction with other proteins leading to the formation of protein gel.

6. How long is Whey protein powder stable?

There is always a use-by date on the packaging, can or label of each whey protein product. The consumption of an expired protein powder may result in upset stomach and increased stress due to the age-related breakdown of the auxiliaries in the whey protein (eg flavors or colorings). It is very unlikely that a protein powder will be bad by the activity or growth of microorganisms. This is due to the storage of the powder in an opaque container, inside which there is no water and no other moisture. Whey protein is very low in fat. It is therefore of little importance that the little fat can become rancid by the chemical decomposition of fatty acids through contact with oxygen. You are always on the safe side if you follow the manufacturer's instructions.

7. Can Whey Protein be consumed with lactose intolerance?

Whey protein isolate is virtually free of lactose. It may contain traces of less than 0.5 grams per serving. Most people with lactose intolerance are able to consume Whey protein powder without the risk of side effects. In case of doubt, however, a doctor should always be consulted.

8. Why does whey protein powder contain a small amount of soy lecithin?

Whey Protein contains a small amount of soy lecithin to make it easier and more complete to dissolve away from food and drink. Soy lecithin is a natural ingredient in many foods. After membrane filtration, the high-concentration protein solution is converted to powder by spray-drying, which can be used for a wide range of commercial uses. This process usually requires soy lecithin in small amounts below one percent.