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Bullet Overview
  • WPC is dried and concentrated from "Whey" (Liquid material created as by-product of cheese production).
  • Available from 29% to 89% protein concentrate. Although the high end typically used in nutritional industry.
  • WPC 70 and WPC 80 are the most common forms used within sports supplement industry.
  • Higher the protein percentage content lower is percentage of fats, lactose, minerals and other bioactive components.
  • Whey protein itself has excellent Amino Acids profile and high biological value.
More detailed information

Whey protein concentrate (WPC) is the one of the most common athletic supplement available in the market. "Whey" created as by-product liquid of cheese production from milk, which is dried and concentrated to form WPC and then WPC is further filtered and purified to form Whey protein isolate (WPI) and whey protein Hydrolyzes (WPH). Whey protein concentrates are available from the lower end concentrate of 29% to 89% total protein and also known as WPC 29 and WPC 89. They lower end are (29%- 50% approx) are majorly use for the prepared food, pre packaged stuff, baking, etc. Whereas higher end percentage is what you would typically find in nutritional industry being used as protein shakes. It is very important to understand your protein because there are cheap stuff being sold in market too.

According to Study (1), Interestingly enough, WPC-70 and WPC-80 (70% and 80% concentrations of protein, respectively) are the most common forms of whey proteins used within sports supplements industry. Although there are different reasons behind this but few includes the quality, taste and results of WPC-70 and WPC-80 comparative to their prices.

Now when we say WPC 70% has 70 gm of protein per 100gm then what does another 30% contains or for WPC 80% what another 20% contains? So, answer to this question is another 30% in WPC 70% or 20% in WPC 80% content is small amounts of fats, lactose and other bioactive components. Some people assume that higher the protein content the better it is, although there are many benefits to these fats and growth factors which are missed when removing them to make a more "pure" product. Whey Protein itself is known to have excellent amino acids profile and higher biological value.

  1. Hulmi. J. J, Lockwood.C .M, and Stout. J. R (2010), Effect of protein/essential amino acids and resistance training on skeletal muscle hypertrophy: A case for whey protein, Hulmi et al; licensee BioMed Central Ltd, Open Access-
  2. Dr Dewit. J. N (2001), Lecturers handbook on whey and whey products, First Edition page 8-20, EWPA- European Whey products association.
Bullet Overview
  • WPI is the result of further filtration and purification of WPC.
  • Contains 90-95% Protein content by weight.
  • Very easy to Digest.
  • Expensive than WPC due to extra costs added during further filtrations
  • It has little to no fat, or cholesterol.
  • Best source for individual with lactose intolerance as it contain little to no lactose.
More detailed information

WPI contains 90%- 95% protein contents by weight. Once whey protein concentrate is made it is further filtered and purified to form whey protein isolate (WPI). It has little to no fat, or cholesterol which is removed during the process of further purification. Also WPI is good source of protein for individual with lactose intolerance as it contain little to no lactose. They are very easy to digest but because of an extra step taken to purification it add to extra costs and processes which make WPI more expensive than WPC. So, WPI is for you if you are looking for high protein, very small to no percentage of fat, lactose or cholesterol.

  1. Onwulata, C., & Huth, P. (2008). A Brief History. Whey processing, functionality and health benefits (page. 5-6). Ames, Iowa: Wiley-Blackwell.
  2. Whey of life (2013), Different types of whey Proteins, Accessed Source- Whey of life, protein types.
Bullet Overview
  • Comparatively an advanced technique in whey protein production.
  • Protein is hydrolyzed means it is split into smaller amino acids called whey peptides.
  • Absorbed rapidly in comparison to another other amino acids and non hydrolyzed proteins
  • Creates powerful response in blood amino acids and insulin level without injecting unnecessary calories or carbohydrates.
  • Immediate Ingestion after post workout without giving bloating effects.
More detailed information

Whey protein hydrolyzed is comparatively an advance technique in whey protein production. Whey protein Hydrolyzed are also called Hydrolyzed whey peptides. So, when a protein is hydrolyzed it means that with the help of technological process, proteins have split into smaller amino acids called whey peptides (1, 2). Once protein has been hydrolyzed it mostly contains di-peptides and tri-peptides which can be absorbed rapidly comparatively to normal amino acids or more rapidly than a non hydrolyzed protein. (8, 9). But due to all these extra technological process there is an extra cost attached to this protein making it more expensive than other proteins.

Thus, consuming hydrolyzed protein in post-exercise drinks (and pre resistance exercise) results in creating powerful response in blood amino acids and insulin levels without having to inject large amount of unnecessary calories or carbohydrates. And another important practical advantage is one can ingest hydrolyzed protein supplement immediately after exercise without becoming bloated (6, 7). This helps stomach to sooner get ready for another meal without excessively losing the appetite after post workout hence increasing the anabolic state (muscle building).


  1. Bucci LR, Unlu L. (2010) Protein and amino acids supplements in exercise and sport. In: Wolinsky I, Driskell JA, eds. Energy-yielding macronutrients and energy metabolsim in sports nutrition. Boca Raton, FL: CRC Press; Page 191-212.
  2. Adler-Nissen J. (1986), Enzymatic Hydolysis of Food Proteins. London: Elsevier;.
  3. Bennet WM, Connacher AA, Scrimgeour CM, Jung RT, Rennie MJ. (19901), Euglycemic hyperinsulinemia augments amino acid uptake by human leg tissues during hyperaminoacidemia. Am J Physiol. Page 259(2 Pt 1): 185-194.
  4. Ohe J, Low A, Wolfe RR, Rennie MJ. (2004), Human muscle protein synthesis is modulated by extracellular, not intramuscular amino acid availability: a dose-response study. J Physiol. Page 552(Pt 1):315-324.
  5. Van Loon LJ, Kruijshoop M, Verhagen H, Saris WH, Wagenmakers AJ. (2000), Ingestion of protein hydrolysate and amino acid-carbohydrate mixtures increases postexercise plasma insulin responses in men. J Nutr. Page- 130(10):2508-2513.
  6. Albet JA, MacLean DA, (2002), Plasma glucagon and insulin responses depend on the rate of appearance of amino acids after ingestion of different protein solutions in humans. J Nutr, Page 132(8):2174-2182.
  7. Grimble GK, Rees RG, Keohane PP, Cartwright T, Desreumaux M, Silk DB, (1987), Effect of peptide chain length on absorption of egg protein hydrolysates in the normal human jejunum. Gastroenterology. Page 92(1):136-142.


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