What is Whey Protein?👇
Whey protein, also known as whey protein, is a concentrated mix of animal proteins isolated from milk whey. Whey protein is one of the best sources of animal proteins with very good absorbability.
Whey concentrates, isolates, and hydrolysates are valued for their high content of essential amino acids (histidine, tryptophan, phenylalanine, lysine, methionine, and threonine), especially those branched-chain amino acids known as BCAAs - valine, leucine, and isoleucine, which are important for muscle growth and regeneration and which the body cannot produce on its own (therefore, they must be obtained from some source in the diet). We wrote a special article about the function of amino acids in the human body.
Who is Whey Protein Suitable for and Why Should I Consider Including It in My Diet?
Whey proteins, in any variant (concentrate, isolate, or hydrolysate - difference explained below) are suitable for the vast majority of the active population as a helper to achieve the recommended daily intake of protein per kilogram of body weight, if this amount cannot be obtained from regular diet.
Regular and long-term intake of protein per kilogram of body weight is essential for the proper functioning of muscles, their growth, and regeneration. If the necessary intake of protein per kilogram of body weight is not achieved in the long term, it can lead to loss of muscle mass and thus strength.
Recommended Protein Intake per Kilogram of Body Weight According to Sport
- Population with sedentary jobs: 0.8-1 g protein / kg / day
- Athletes aiming to build muscle mass: 1.6-2 g protein / kg / day
- Endurance athletes: 1.2-4 g protein / kg / day
How Can Whey Protein Help You?
- From 1 serving (20 g) of hyve clear whey isolate, an average active woman (60 kg) receives between 20-23% and an average active man (80 kg) 15-17% of their recommended protein intake depending on which category of athlete they belong to (bodybuilder vs. endurance athlete).
- From 1 serving (25 g) of hyve WPC 80 CFM, an average active woman (60 kg) receives between 26-30% and an average active man (80 kg) 19-22% of their recommended protein intake depending on which category of athlete they belong to (bodybuilder vs. endurance athlete).
Hyve WPC80 CFM concentrates and Clear Whey Isolates will help you with a faster and more efficient muscle recovery after training. They also provide a quality protein foundation to achieve your individual goal, which you can easily meet with protein intake from regular diet.
What Are the Main Advantages of Whey Proteins?
Whey proteins are very popular dietary supplements in the sports community and among those trying to increase their daily protein intake. The main advantages include especially
- 💡Protein concentrates (WPC) and isolates (WPI) have wide usage: besides standard consumption with water or milk, they can be added to porridges,pancakes, smoothies or used in baking
- 💡Clear whey isolate helps quench thirst and refresh after an intense workout (does not taste like milk)
- 💡Both forms, WPC and WPI, provide a complete spectrum of essential amino acids, including all branched-chain amino acids BCAAs
- 💡Are rich in essential Leucine, which is important for muscle protein synthesis
- 💡Both WPC and WPI are characterized by quick and easy digestibility
- 💡Amino acids are quickly available for recovery and muscle growth
- 💡The difference between WPC and WPI lies in the higher protein content and lower lactose and fat content in WPI isolates
hyve whey proteins are completely natural in composition, without sucralose and other artificial sweeteners
In addition to all the positive properties mentioned above, hyve whey proteins with stevia can boast that they:
- ✅ do not contain artificial sweeteners
- ✅ do not contain artificial flavors
- ✅ do not contain artificial colors
- ✅ do not contain thickeners based on natural gums and cellulose
How to Dose Whey Protein Concentrate
Dosing protein is simple and intuitive. Usually, 1-2 protein shakes a day are enough to supplement your daily protein intake (if you do not have sufficient intake from regular diet). Protein can be mixed with both water and milk. In the case of clear whey protein (clear), we recommend using only water.
On training days
- It is recommended to take one serving of protein after training
- Another serving can be included in the morning, for example with breakfast (such as oatmeal or a smoothie)
- If you drink protein in the evening, it is ideal to consume it at least 1.5-2 hours before bedtime
On non-training days
- The amount of protein per kilogram of body weight should be the same as on a training day
- Timing of protein intake on these days can be adjusted according to individual daily regimen
- Always dose in the evening at least 1.5-2 hours before sleeping
Types of Whey Proteins, Their Production and How to Choose
There are three most common forms of whey proteins used as a base for the production of the final flavored product. These are whey concentrate, whey isolate, whey hydrolysate.
Whey Concentrate (WPC):
- The acronym WPC stands for "Whey protein concentrate"
- Additional acronyms, e.g., CFM (cross-flow microfiltration) indicate the method of protein concentration
- Compared to isolates, concentrates have a fuller and creamier milk flavor
- Are suitable for supplementing proteins anytime during the day according to your need
- Are very cost-effective
- The number following the acronym (e.g., 80) indicates the protein content per 100 g of pure substance
- The content of fats per 100 g of pure substance is around 6-8%
- The content of carbohydrates per 100 g of pure substance is around 5%
Whey concentrates are manufactured under strict hygienic standards most often using ultrafiltration or cross-flow microfiltration (CFM), which is significantly gentler and maintains the integrity of the protein while removing a greater amount of undesirable substances in the form of lactose or fat.
Whey Isolate (WPI) / Clear Whey Protein (clear whey isolate):
- The acronym WPI stands for "Whey protein isolate"
- The Clear (Clear) variant of the isolate does not have the typical milk taste
- Isolates dissolve very well and have greater bioavailability than concentrates
- Are quickly absorbed and are therefore suitable for consumption especially after training
- The number following the acronym (e.g., 90) indicates the protein content per 100 g of pure substance
- The content of fats per 100 g of pure substance is around 1-2%
- The content of carbohydrates per 100 g of pure substance is up to 1%
Whey isolates are produced in the same way but involve ion exchange in the process, which isolates proteins from the rest of fats, minerals, and lactose. Thus, whey isolate has significantly lower content of fat, carbohydrates, and residual lactose after this process.
Clear whey isolates (Clear whey protein isolate) are a special modified form of whey isolate, characterized by a high content of pure protein and minimal amounts of fats and carbohydrates. This form is obtained by acidification and purification of whey protein at low pH.
Enzymatic hydrolysis is also involved in the process to increase biological availability. During this process, long chains of amino acids in the whey concentrate are broken down into shorter peptide chains. Proteins are thus partially "pre-digested," which facilitates their faster absorption into the bloodstream. Clear whey (clear protein) is ideal for use immediately after training due to its quick absorbability and pleasant, non-milk taste, which refreshes.
- Are made using a biochemical reaction (enzymatic hydrolysis)
- Represent the most technologically advanced processing with respect to maintaining the integrity of proteins
- Hydrolysates have the highest bioavailability (usability by the body) of all types of whey proteins
- The content of proteins per 100 g in hydrolysates ranges between 75-80%
- The content of fats per 100 g of pure substance is around 5%
- The content of carbohydrates per 100 g of pure substance is up to 3%
Protein hydrolysis is a biochemical process where enzymes break down long protein chains into shorter peptides and amino acids with respect to the integrity of proteins and their purity. During the process, the resulting product is partially rid of residual fats and carbohydrates. The result is a very high-quality product that is absorbed into the bloodstream much faster than, for example, concentrate, due to the so-called "pre-digestion" of proteins during hydrolysis.