Ingredient Database

Whey protein concentrate (WPC 80) is the most widely used dairy protein, containing 70–80% protein by weight with the remainder as lactose, fat and bioactive peptides (β-lactoglobulin, α-lactalbumin, immunoglobulins). It offers a near-optimal essential amino acid profile, a high leucine content (~10–11%) and rapid digestion kinetics — for a fraction of the cost of isolate.

Whey protein isolate is whey filtered to ≥90% protein content with minimal lactose (<1%) and fat (<1%). Cross-flow microfiltration (CFM) or ion-exchange produces a clean, fast-digesting protein with maximal leucine per calorie — ideal for cutting phases, lactose-sensitive users and anyone wanting peak amino acid efficiency.

Hydrolysed whey protein is whey isolate or concentrate enzymatically cleaved into di- and tripeptides plus free amino acids, producing the fastest aminoacidaemia of any dietary protein. Used in clinical enteral feeds, hypoallergenic infant formulas, and premium sports recovery products where absorption speed is paramount.

Native whey is extracted directly from skim milk via cold microfiltration — rather than as a byproduct of cheesemaking — preserving the original whey protein structures and yielding the highest leucine density of any commercial whey (~13–14%). It is undenatured, contains higher intact α-lactalbumin, and retains more native bioactive peptides than cheese-byproduct whey.

Micellar casein is the slowest-digesting whole-food protein, forming a gel in the stomach that releases amino acids over 6–8 hours. Pre-sleep dosing of 30–40 g has been validated in RCTs to elevate overnight muscle protein synthesis and improve long-term resistance-training adaptation.

Calcium caseinate is acid-precipitated casein resolubilised with calcium hydroxide, producing a soluble, easily formulated protein with intermediate digestion kinetics — faster than intact micellar casein but slower than whey. It is the standard casein form used in meal replacement powders, protein bars and clinical nutrition.

Beef protein isolate is hydrolysed bovine protein marketed as a dairy-free alternative to whey. Quality varies enormously: muscle-derived isolates can match whey for EAA content, while many lower-cost products are collagen- or connective-tissue-derived with poor EAA profiles and very low leucine.

Pea protein isolate is a yellow-pea-derived protein with the highest leucine content (~8%) of any single-source plant protein, making it the leading vegan substitute for whey. Limiting amino acid is methionine; otherwise its EAA profile and MPS response approach whey at adequate doses.

Soy protein isolate is a complete plant protein (PDCAAS = 1.0) with one of the strongest cardiovascular evidence bases of any protein source — FDA-recognised for an LDL-lowering health claim. It contains residual isoflavones (genistein, daidzein) that contribute to its cardiovascular and menopausal effects.

Rice protein isolate is an enzymatically extracted brown-rice-derived protein (typically 80–85% by weight) with a complementary amino acid profile to pea protein: high in methionine and cysteine but lower in lysine. The two are commonly blended (70:30 pea:rice) to produce a complete vegan protein with whey-equivalent leucine and DIAAS.

Egg white protein (albumen) is a high-biological-value, lactose-free, fat-free protein source rich in leucine and EAAs, well-suited for athletes with dairy intolerance.