There is little doubt that protein powder from whey is vastly superior to soy-based powder. Whey makes a more complete powder that is much less apt to be contaminated in while undergoing processing. Its biological value is also higher which means more energy will be absorbed from whey powder than that make from soy.,
Yet, a difference exists in the way whey isolate is produced. Whey protein processing can be accomplished in two ways - whey protein concentrate, or WPC, and whey protein isolate, abbreviated WPI. Both are great sources of protein but the isolate is a better product.
All protein powder made with WPI will have a greater protein ratio per serving. More than 90 grams of protein for each 100 grams of whey is produced by the isolate process, compared to the concentrate process which produces anywhere from 34 to 80 grams of protein. Therefore, isolates will have more than 90 percent pure protein, no fat and only a mere trace of lactose. Concentrates, on the other hand consist of 80 percent protein, maximum and more elevated levels of fat and lactose.
The so called "biological activity" of WPIs is also greater than that of WPCs. The more delicate processing of WPIs preserves more of the anti-cancer and immune boosting properties. To achieve this, WPIs are processed under lower temperature and lower acid conditions, a process more prevalent in WPIs than in WPCs.
The two things to remember when deciding on a protein powder is to choose one made from whey rather than soy, and to opt for a whey protein isolate and not a concentrate.
