Whey protein is a by-product of milk and cheese. It has been refined over recent years now having reduced fats and lactose making it tolerated by more consumers compared with casein. Whey protein is naturally packed with BCAA's which are the essential building blocks for your muscles. It is also a complete protein, containing all 20 amino acids unlike many plant-based protein alternatives.
Inline's whey protein range uses a blend of high quality New Zealand whey, which include Whey Protein Isolate (WPI) and Whey Protein Concentrate (WPC). This combination of whey types creates a blend which is high in protein and absorbs quickly but sustains protein levels. To gain a better understanding of what each type of whey protein does, read below.
Whey protein concentrate (WPC) is produced by ultrafiltration and has no less than 25% protein in final dry product. The percentage of protein in WPC depends on the degree of filtration, but generally ranges between 34 to 80% protein. We use WPC 80 which means its protein level is 80% or above.
Whey Protein Isolates (WPI) are further processed than WPCs to remove virtually all the fat and lactose and have protein contents greater than 90% . WPIs are absorbed faster into your muscles than WPC making WPI more beneficial for taking after a workout when your muscles are more in need of protein. WPI has lower fat and lactose levels than WPC making them also more tolerable for people that have allergies.
Inline Nutrition products use a combination of these different types of whey proteins to creates a high protein percentage with many benefits to you, the end user.