Whey protein isolate and whey protein concentrate are common ingredients in the protein shakes and bars that are popular with people who do exercise and with people who don't exercise. Both ingredients are derived from milk and differ mainly in purity. Whey protein isolate is a more refined, purified form of the concentrate.
The Protein in Whey
Whey protein products are generally sold containing whey protein isolate, whey protein concentrate, or both. The ingredients label will state the ingredients, beginning with the greatest amount by weight. The isolate version is a purer form of whey protein and will contain 90 percent or more protein. Whey protein concentrate contains between 29 and 89 percent protein.
Fat and Lactose
Whey contains fat and lactose. In the process of refining whey protein isolate, most of the fat and lactose are removed. Whey protein isolate contains less than .5 g per serving and less than .1 g lactose per 20 g. Whey protein concentrate contains more fat and lactose and, as a result, contains more calories. People with lactose intolerance should choose whey protein isolate over whey protein concentrate due to its low-lactose content.
Branched Chain Amino Acids
The branched chain amino acids, leucine, valine and isoleucine, are recognized as beneficial in preventing muscle wasting. As components of whey protein, these amino acids can contribute to an athlete's efforts to build muscle by preventing natural muscle breakdown that results from hard exercise. Whey protein isolate has a higher concentration per serving of these amino acids than does whey protein concentrate.
Choosing Isolate over Concentrate
Both forms of whey protein offer the benefits that protein provides to the body in a quickly absorbed form. Because the isolate form is more expensive, you must decide if the benefit of fewer calories and less fat and lactose is worth the money. The concentrate form of whey protein will provide the benefits, but it also adds more calories, a possible drawback if you are attempting to lose weight.
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