Thread: Questions about protein

Originally Posted by michael74737

What the heck is Cross Flow Microfiltered whey protein? I just read that on my container of Whey Protein by BodyTech.

btw,

what is :
-Whey Protein Isolate
-Whey Protein Concentrate

thank you

Concentrate vs. Isolate
A processed whey protein product will generally fall in one of two categories: Whey Protein Concentrate (WPC) or Whey Protein Isolate (WPI). Which one will work better for you? Isolate-hands down. If you are a serious athlete or bodybuilder, a concentrate will not deliver what you need to maintain your competitive edge.
For one thing, WPIs have a higher protein-per-serving ratio than WPCs. For every 100 grams of whey, isolate processing yields over 90 grams of protein, whereas concentrate processing only yields between 34 and 80 grams. In other words, WPIs are over 90 percent ultra-pure protein, with minimal lactose content and virtually no fat! Concentrates, on the other hand, max out at 80 percent protein, and that's with pretty high levels of lactose and fat left over from the original milk product.Even with ultra-filtration processing-used to reduce a concentrate's lactose and fat content-a WPC can't come close to a WPI's pure protein content.
The other difference between WPCs and WPIs is their level of protein "biological activity," as determined by their individual processing techniques. Research has found that only whey proteins in their natural, undenatured state have the ability to perform their characteristic biological functions. And so, much of what makes whey such a phenomenal source of protein, such as immune boosting and anti-cancer properties, is easily forsaken if the product is not processed very delicately. For full biological activity, whey must be processed under low temperature and/or low acid conditions-a common arrangement for WPI processing but less so for concentrates.

http://www.sportswhey.com/science_concentrate.htm

Originally Posted by michael74737

What the heck is Cross Flow Microfiltered whey protein?

This is a way of processing the whey fraction of milk (part of what is created when milk is seperated into 'curds' - which are the solids used to make cheese... and 'whey' - which is the liquid fraction).

This liquid whey is then forced through some membrane filters (microfilters = very fine filters) which will refine the product an remove the lactose (carbs) and fat (that is, these will 'concentrate' or 'isolate' the protein).

Getting the product this way (rather than via Ion Exchange) just means you are left with a better whey powder (ion exchange tends to lose more of the protein fractions)

what is :
-Whey Protein Isolate
-Whey Protein Concentrate

These are just terms that mean the whey has undergone a different amount of the filtration process.

A concentrate is a whey product that undergoes less filtration. So you are left with something between 30 and 85% whey (so it means you can still get a LOT of carbs and fat). Typically, the concentrates you get from supplement stores will be something around 65-80% protein.

An isolate has been further filtered so it should be something in excess of 90% protein (usually 92-94%). So it means it has less lactose and less fats.