I've been looking into changing my brand of whey to a natural local product. So I have been asking a few questions and e-mailing them for details, and they said that their next shipment of wpc will be Instantized with 'a dash of lecithin'. I was just wondering if this will make much of a difference? I heard that the extra heating during the insstantization process can denature some important proteins. Is this true?
I was also wondering what effect lecithin will have on the product. Would this be lecithin the natural herb? or lecithin the artificial flavouring agent? Or is that completely off the mark?
Thanks for any help.