Manufacturing processes of whey protein
Here we explain the different manufacturing processes of whey protein and show you what to look out for when buying.
Intensive muscle training and regular protein intake at the right time and in the right amount are considered the key to successful muscle building and targeted fat loss. To meet your protein needs, whey protein powders are becoming increasingly popular. As little as approx. 20 g of whey protein (approx. 8 g – 10 g essential amino acids) is enough to maximise muscle protein synthesis.
What is whey protein anyway?
Whey protein is a natural, very high-quality dairy product that settles on the surface after the curd (casein) is skimmed off during cheese production. Milk contains two protein sources: whey protein (20%) and casein protein (80%). Through special filtration methods, this whey is concentrated and
processed into powder. The price often does not reflect the quality of protein powders. When buying protein, make sure that pure
whey protein is used. Protein blends made from different protein sources usually contain cheaper raw materials. You can buy whey protein in three forms: concentrate, isolate and hydrolysate.
Types of whey protein
Whey protein concentrateThrough ultrafiltration technology (membrane filters), whey protein concentrate achieves a protein content of between 70 – 80%, a fat content between 3 – 5% and a reduced lactose content. Pure whey protein concentrate contains approx. 20 g of protein per 25 g of powder.
Whey protein isolateWhey protein isolate has a protein content of 90 - 96% and a fat and lactose content of less than 1%. Whey protein isolate is differentiated between CFM whey isolate (cross-flow microfiltration) and normal whey isolate (ion exchange). Whey hydrolysate is nothing other than protein enzymatically broken down into shorter peptide chains. Whey hydrolysate is very expensive and offers no greater benefit than whey protein concentrate or whey protein isolate. Pure whey protein isolate contains approx. 20 g of protein per 22 g of powder.
Manufacturing processes of whey protein
Ion exchange chromatographyIn this frequently used manufacturing process for whey protein, the amino acids are separated according to their electrical charge. Chemicals are used for this. The electrical charge of the proteins binds them to special resins in a reaction vessel. The great advantage of this process is that it is significantly more cost-effective than cross-flow microfiltration. However, this separation process can cause the loss of valuable, health-promoting protein fractions (including lactoferrin and glycomacropeptides).
Cross-flow microfiltration (CFM)This gentle filtration process uses no chemicals and no heat. This guarantees the highest possible preservation of the valuable, health-promoting protein fractions that can be lost during ion exchange. The undesirable components such as lactose or fat are retained by the ceramic membranes due to their molecular weight and size, so the protein content can be increased. This form of whey protein is therefore also suitable for lactose-intolerant people.
When buying whey protein isolate, make sure that CFM (cross-flow microfiltration) is declared on the packaging. This manufacturing process for whey protein is the most gentle process. In addition, your whey protein powder should not have had any amino acids added to it. L-glutamine is often added as well. This amino acid is very cheap and only increases the manufacturer's margin, but not your muscle protein synthesis.
