Whey protein isolate is a dietary supplement popular among weightlifters. It is highly effective at increasing the levels of amino acids in your blood, thus resulting in greater muscle growth after strength training. Whey protein also absorbs quickly into your bloodstream, making it an excellent choice if your goal is to keep your amino acid levels elevated.
Protein
Protein is the most prominent nutrient in whey protein isolate, making up more than 90 percent of the supplement. This protein comes from alpha- and beta-lactoglobulin, which make up 70 to 80 percent of whey protein and contain both essential amino acids and branched chain amino acids. The amount of protein present in whey isolate well surpasses other whey products, such as powders and concentrates.
Lactose
Lactose is found in all whey protein products because their source is milk. Lactose levels are lowest in whey protein isolate compared to other whey protein products because manufacturers remove it during processing. Though lactose is a carbohydrate that functions as a good energy source for your body, many people who are lactose intolerant cannot consume any form of whey protein other than whey isolate, which has around 0.5 percent lactose.
Fat
Much like lactose, the fat normally present in whey protein is largely absent in whey protein isolate. Standard whey protein powder typically has around 1 percent milk fat, while whey protein concentrate can have up to 10 percent fat. Comparatively, whey protein isolate has less than 1 percent milk fat. The reduction in fat may reduce the amount of calories in whey protein isolate.
Additives
Registered dietitian Marjorie Geiser states that many whey protein isolate supplements contain additional ingredients to improve their flavor. Manufacturers sweeten whey protein isolate with sugar, artificial sweeteners or the herbal sweetener Stevia, and flavor them with vanilla, chocolate or citrus.
Filtration Process
The change in whey protein isolate nutrient amounts is due to the whey protein filtration process. By passing the whey protein through a microfilter and using ion exchange, manufacturers of whey protein isolate are able to reduce the amount of lactose and fat in the final product while increasing protein. However, American Council on Exercise sports nutritionist Fabio Comana notes that the quality of the protein degrade slightly during the filtration process.
References
- "Strength and Conditioning Journal"; Protein Intake--Effect of Timing; Jay R. Hoffman, Ph.D., F.A.C.S.M., F.N.S.C.A.; December 2007
- National Strength and Conditioning Association: The Wonders of Whey Protein; Marjorie Geiser, R.D., NSCA-C.P.T.
- American Council on Exercise: The Latest Scoop--Current Supplement Research Overview; Fabio Comana, M.A., M.S., ACE-C.P.T.
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