Protein powder is essentially a processed form of protein that can be mixed with other liquids to form a drink. It is used to promote immune function, build muscles and support general well-being. Many brands of protein powder should give you all of the benefits of protein from food, but pay attention to how the powder is made, because that will change its composition.
Types
According to the Whey Protein Institute, the most common forms of powder are made from whey and casein protein, both of which are initially derived from cow milk. Milk is a rich source of amino acids, the building blocks of proteins. Milk protein is 80 percent casein and 20 percent whey. Together they contain all of the essential amino acids that the body cannot make on its own. In addition to whey and casein, protein powder also can be made out of eggs and soy, but those types are much less common.
Origins
Both whey and casein are isolated out of fresh pasteurized milk to create byproducts. The casein, or "curd," is coagulated and separated during the milk treatment process. It is often used to make cheese but also can be collected to make protein powder. The remaining uncurdled liquid is whey, which also can collected to make powder. The actual protein content of protein powder can range from 35 percent to 95 percent. The more the protein is processed, the higher protein concentration that it will yield, which also leads to higher costs.
Filtration
One way to separate the protein from its contents is through the simple act of filtration. This method uses fine specialty filters to strain the protein. The filters are called micro-filters or ultra-filters because the size of the pores is microscopic. This is a physical means of removing the contents from the protein.
Ion Exchange
In order to further concentrate and purify the protein, the powder enters an ion exchange tower and undergoes a chemical purification process. An ion is an electrically charged element, so the ion exchange method separates proteins based on their charge. Two major chemicals are used to achieve this: hydrochloric acid and sodium hydroxide. Ion exchange costs less, but it also denatures---in other words, causes damage to---some of the amino acids. Some of the affected molecules can include immunoglobulins, meaning antibodies, and glycomacropeptides, which improve calcium absorption and boost immune function. However, most of the contents are left intact. This is an optional step.
Final Steps
Once the protein has been concentrated, it enters a drying tower to remove the remaining water. The final step is to package the protein powder into various-sized containers and ship them to stores or houses. In order to transform the powder into its consumable form, you mix the powder with liquid such as water or milk, then add any extra ingredients you like for taste, such as fruit.
Considerations
Other forms of powder are made in similar ways but with different ingredients. Soy protein is derived from soy flour and separated from the protein curd through means that resemble those for whey and casein. Egg protein powder also is made through a similar process using eggs.
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