Whey protein undergoes various production processes, resulting in either whey protein concentrate, whey protein isolate, whey protein hydrolysate or clear whey protein isolate, but all whey proteins share a common trait — an exceptionally high protein content and biological value. Biological value serves as an indicator of how effectively a dietary protein can be assimilated into the body's own proteins, and high biological value (HBV) protein is characterised by a full amino acid profile including all essential amino acids (EAAs) and branched-chain amino acids (BCAAs).
Whey protein isolate has less fat and lactose (carbohydrates) than whey protein concentrate.
According to the European Food Safety Authority (EFSA)
Protein contributes to:
- an increase in muscle mass
- the maintenance of muscle mass
- the maintenance of normal bones