The Difference in Hydrolyzed & Whey Isolate

Whey is a bi-product of the dairy industry and contains a very high amount of digestible protein, as well as fat and carbohydrates in the form of lactose. Because of the bio-availability of the protein in whey, it is a common nutrition supplement in sports and bodybuilding.

Processing

• Whey protein isolate has been treated with chemicals to remove more of the fat and lactose from it, making it more than 90 percent digestible protein. The next step to make hydrolyzed protein is to add enzymes, which will then partially digest and break down the whey protein isolate and make it more digestible.

Protein Content

• Whey protein isolate is defined by having over 90 percent protein content. Hydrolyzed whey protein should have the same protein content as whey protein isolate, as hydrolyzation changes the structure of protein but not its content.

Taste

• Hydrolyzed protein is known for its poor taste, as the process of hydrolyzing the whey proteins makes it very bitter. The more hydrolyzed the protein, the more bitter the product will be.

Absorption

• Hydrolyzed whey is the most digestible of all the whey products available on the market. Proteins have been broken into smaller pieces, starting the digestive process early.

Costs

• Whey protein isolate is a cheaper form of whey protein, due to the fact that hydrolyzed whey has extra steps of processing required to make it. The more hydrolyzed whey protein a product includes, the more expensive it will be.

Allergies

• Hydrolyzed whey protein is the least allergenic of all whey products. Enzymes have already partially broken down the whey's casein, which is a protein that causes allergies in some people. Despite this, people with known dairy allergies should use hydrolyzed whey protein with care.