Whey is a "complete" protein, which means it includes all of the essential amino acids required by the human body for efficient repair and function. Whey protein is also high in branched chain amino acids such as L-Leucine, L-Isoleucine, and L-Valine.

This high-quality form of protein naturally present in dairy, which is extensively sold and consumed as a dietary supplement, was once thought to be a waste byproduct of cheese production.

What are the advantages of using whey protein?

Whey protein is a high-quality protein source that is suitable for men and women of all ages. Whey protein not only provides necessary and branched-chain amino acids to serious athletes, but it also aids in the repair and rebuilding of muscular tissues.

Whey protein is readily absorbed due to its short chain length of amino acids, allowing for maximum recovery and growth. Muscle Gauge whey protein has numerous health benefits, including weight management, cardiovascular health, and bone health, to name a few.

What makes whey protein isolate different from whey protein concentrate?

Whey protein isolate is a natural dairy protein powder that contains at least 90% protein, according to the Food and Drug Administration. Whey Protein Isolate from Muscle Gauge Nutrition offers 25 grammes of protein every 30 gramme serving (taking flavouring into account).

Whey protein isolate contains more protein than whey protein concentrate, which includes around 80% protein. Furthermore, whey protein isolate has nearly no sugar, lactose, or fat. Although whey protein isolate has more protein per gramme, whey protein concentrate is the most cost-effective option.

Is protein powder pasteurized?

Whey protein powder is created from pasteurised whole milk as a raw material; however, it is processed at low temperatures in a sterile environment to prevent protein denaturement. Heat has the ability to denature whey.

Whey proteins are denatured by high heat (such as the prolonged high temperatures above 72 °C associated with the pasteurisation process). While native whey protein does not cluster when milk is acidified, denaturing it causes hydrophobic interactions with other proteins and the creation of a protein gel.

Whey protein expiration date

The best by date is displayed on the label or container of all whey protein products. Consuming Whey Protein after the best by date may induce gastrointestinal irritation or worse due to the breakdown of excipients in whey protein powder, such as colorings and tastes.

Because whey is stored as a powder in an opaque container free of water and moisture, the possibility of micro-bacterial growth is low. Despite the fact that whey protein products are low in fat, if any fat is present, such as whey protein concentrate or whey protein mix, the fat might grow rancid due to the chemical degradation of fatty acids by oxygen in the air. To be completely safe, strictly stick to the manufacturer's best by date.

Can lactose intolerant people use whey protein?

Whey protein isolate is almost lactose-free, but it may contain trace amounts (0.5g per serving). Most lactose intolerant persons can safely ingest whey without experiencing any harmful side effects; nevertheless, if there are any worries, a medical practitioner should always be consulted before using.

Why is there a trace of soy lecithin in whey protein?

Whey protein contains a trace amount of soy lecithin, which aids in its easy and full dissolution in foods and beverages. Spray drying is used after membrane filtration to convert the highly concentrated protein solution into an instantized, ready-to-mix powder for a wide range of commercial applications.

The instantizing process typically involves the use of trace amounts (1 wt%) of soy lecithin (a natural component found in a variety of foods) that are lightly coated onto the whey particles during the spray drying process to allow the protein to disperse in water.