Whey protein isolate is the industries go to for one of the most refined products in the range of dairy based proteins. As the same suggests, the protein in a whey protein isolate has been isolated to ensure each serve has the maximum amount of protein with the least amount of carbohydrates, fats and additives, resulting in a protein that has high purity, is easily digested and provides maximum recovery due to its high yield of BCAA’s.

When whey is initially created through the cheese making process, it is formally referred to as a whey protein concentrate, which is less refined but arguably the healthiest dietary source of whey as it is in its most natural state, with a high dose of good bacteria and immunoglobulins. Following the production of whey protein concentrate, manufacturers utilise varying techniques of filtration, including the use of water or in some countries heat due to the regulations of pasteurised products, resulting in an isolated whey protein that is higher in naturally occurring branched chain amino acids, is lower in fat and carbs and contains only trace amounts of lactose.

As a result whey protein isolate is the highest protein yielding whey powder on the market at around 90% protein per 100g, is traditionally the highest in naturally occurring amino acids and is generally tolerated well in the stomach of consumers, with very little gastric stress when compared to other protein sources.

Due to its refinement, WPI mixes very well in water but is generally less flavoursome and a little watery on the palate when compared to its more milky counterparts with higher fat and carbohydrates. However, if you are someone who suffers from general digestive issues, are looking for a protein source that is low in lactose or a protein supplement that provides you with the highest amount of naturally occurring recovery amino acids, WPI is the protein for you.