Whey Protein (Sports Grade)

Whey Protein (Sports Grade) is the dairy protein that anchors most sports nutrition ranges, supplied by Thovek in the two commercial grades that matter to formulators. Whey protein concentrate 80 runs 80-82% protein with 4-8% fat, 4-8% lactose, 3-4% ash and 3.5-4.5% moisture on the widely used US dairy trade specification; whey protein isolate 90 is filtered further to at least 90% protein on a dry basis with fat and lactose typically at or below 1%. WPC is produced by ultrafiltration and diafiltration of liquid whey; WPI by cross-flow microfiltration or ion exchange, the latter giving the highest protein and lowest fat but a different native-fraction and glycomacropeptide profile. Protein is reported as Kjeldahl nitrogen multiplied by the dairy factor 6.38, not 6.25 - a small detail that changes the number on your label. The amino acid profile is what buyers pay for. In the University of Illinois dataset published by Mathai, Liu and Stein (British Journal of Nutrition 2017;117:490-499), whey protein concentrate analysed 9.27 g leucine per 100 g as-fed and whey protein isolate 9.91 g, which works out to roughly 11.6-11.9 g of leucine and about 24-25 g of total branched-chain amino acids per 100 g of protein. On the same study's pig ileal digestibility data, DIAAS scored 133 for the concentrate and 125 for the isolate against the reference pattern for children over three years, adolescents and adults. In practical terms a 30 g scoop of WPC 80 delivers roughly 24 g of protein carrying about 2.8 g of leucine, which sits inside the 20-40 g protein and 700-3000 mg leucine per-dose window set out in the ISSN protein and exercise position stand. Where the finished food is at least a source of protein under Regulation 1924/2006, the muscle-mass and bone claims authorised by Regulation 432/2012 become available to the brand owner on the usual conditions. Allergen and diet declarations travel with the material and must be got right. Every grade contains MILK. Instantised whey is normally agglomerated with soya lecithin, which triggers a SOY declaration - ask for sunflower-lecithin instantising if your market or customer will not accept soy. Lactose runs 4-8% in WPC 80 but at or below 1% in WPI 90, which is the usual reason buyers pay the isolate premium. The material is bovine dairy, so it is not vegan, and it is vegetarian only where the parent cheese whey was produced with microbial or fermentation-produced chymosin rather than animal rennet; we confirm the rennet source in writing per lot. There is no egg, fish, crustacean, sesame, nut or gluten input. Country of dairy origin - typically United States, EU, New Zealand or India - is declared per lot, as several destinations set import conditions on dairy origin and require a veterinary health certificate.