ℹ The proteins extracted from whey, the aqueous part of milk, are subjected to a filtration process in order to remove the fat and carbohydrates. There are several different whey products: concentrate, isolate and hydrolysate.

The main difference between these types consists of how the whey is processed, which can have influence on both production costs and the degree of purity.

Whey protein hydrolysate undergoes processes of filtration and hydrolysis, of which the latter causes the protein structure to be taken apart. This leads to a reduction in the size of the peptide chains, which facilitates and accelerates the absorption of the protein in the intestines.

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