How is whey protein made?
The process begins with the separation of casein and whey by enzymes into the form of liquid whey. The liquid whey then undergoes microfiltration for more purification. A portion of fats, carbs and water are removed to improve the protein concentration. This creates whey protein concentrate, known as WPC.
The WPC can then be ultrafiltrated to create whey protein isolate, known as WPI. The ultrafiltration process takes away much of the fat and lactose remaining, leaving only trace amounts within the WPI product. This creates a very pure protein product with a complete amino acid profile.
The liquids created after forming WPI and WPC are then evaporated and dried to powder form, packed into our bags and sent to us in Port Melbourne.
What is the difference between WPI and WPC?
WPI and WPC are both derived from dairy milk. Milk consists of whey and casein, roughly 20% and 80% respectively. Both WPI and WPC start from the same starting point. The major difference is the extra filtration step the WPI goes through.
- High quality manufacturing of WPI can yield protein concentrations of 80-90%.
- The low content of lactose in the WPI makes this product more suitable for those with gut tolerance issues. We make no guarantees the product is suitable if you are lactose intolerant.
- The manufacturing process of WPI is why the cost is slightly higher than the WPC product. They are both still high quality supplements and great choices either way.
- Digestion and taste can vary from person to person. WPI will generally have a thinner but smooth blend. WPC will have a creamier but smooth blend as well. WPI will generally be digested and absorbed faster than the WPC, due to the trace amounts of fats, carbs and lactose compared to the WPC.
Should I take WPI or WPC for gaining muscle ?
Both WPI and WPC are suitable supplements to incorporate in a well balanced diet to support muscle gain. The ultimate goal to muscle gain is to provide the stimulus via resistance training and to eat in a calorie surplus for a long enough time for muscle to grow. Muscles need materials (food) in order to repair and grow. In conjunction with a well balanced diet our WPI or WPC can be included to assist in hitting your protein targets and boosting you into a calorie surplus.
For muscle gain purposes we recommend consuming a surplus of 100-400 calories per day, aiming to have 3-4 protein doses per day of 30-50g, perform 10-20 hard working sets for each muscle group in the gym each week and get 7-9 hrs of quality sleep per night.
Should I take WPI or WPC for fat loss?
Both WPI and WPC are suitable supplements to incorporate in a well balanced diet to support fat loss. The ultimate goal to fat loss is to eat in a calorie deficit and provide a stimulus to the muscles via resistance training for a long enough time for ‘fat loss’ to occur. There is a difference between fat loss and weight loss. Fat loss is an attempt to lose only fat mass. This means resistance training during a calorie deficit is of critical importance. To explain it in layman's terms “if you don’t use it, you lose it”.
Weight loss is a combination of both lean body mass (consisting of a number of things such as muscle mass, bones, water, organs pretty much anything that is not fat) and fat mass. If you eat in a calorie deficit and do not resistance train you don’t give your body any reason to hang onto muscle during a calorie deficit. So while you are likely to lose fat mass in a deficit with no resistance training, you are also very likely to lose lean body mass which will be mainly muscle mass and water contributing to scale changes.
For fat loss purposes we recommend consuming a deficit of 200-500 calories per day over 10-15 weeks, aiming to have 3-4 protein doses per day of 30-50g, perform 10-20 hard working sets for each muscle group in the gym each week and get 7-9 hrs of quality sleep per night.