Concentrate, Isolate, and Hydrolysate.
What exactly do those words mean? And what do they mean for you and your workouts?
Whey is a by-product of cheese, and the proteins are commonly broken down into these three forms when being processed. In fact you have likely seen Whey Concentrate and Whey Isolate on your Amazon shopping sprees but not really ever known what they are or paid attention to the differences in them.
The main difference is that Whey Isolate is more pure than Concentrate. Non-protein elements have been removed during the process, thus isolating the whey protein. Which results in more protein per equivalent serving.
As Concentrates usually contain approx. 80% protein with the rest being made up of carbohydrates and fats. Isolates are also likely to contain less fats, sugars, and carbs due to the protein making up a higher percentage, usually approx. 90%. Check our nutritional chart for more on this.
This brings us to our third form – Hydrolysate.
Both Concentrate and Isolate can be ‘hydrolysed’, which means the protein is partially broken down through exposure to heat, acid or enzymes.
This usually yields a more bitter tasting protein powder, but one that can be absorbed more quickly than protein isolate or concentrate.
Hydrolysate is often more expensive than the Concentrate or the Isolate, so really it’s up to you to decide whether the trade-off is one you really want to take or not.
Concentrate usually mixes the most easily, with isolate sometimes being a bit more… gritty. But this can vary from brand to brand.
Isolate is more expensive than Concentrate, but of course you could offset this by simply taking more Concentrate powder. Just remember that concentrate is also higher in those carbs and fats, and they will only be increased by taking more.
Of course, to check how much you will be taking – simply refer to our chart that shows all the nutritional information of the top brands.