Whey protein

What is Whey Protein?

It is a very high quality protein derived from milk, it has the highest biological value of any protein known and has quickly become the most popular sports nutrition supplement sold today.

How is it made?

It is made using ultra filtration of sweet dairy whey. Using the latest dairy technology, sweet dairy whey, a product from cheese manufacturing, is passed through a complicated series of ceramic filters (ultra filtration). As the "whey" passes through the filters fat and lactose are removed to leave a concentrated whey protein in liquid suspension. The liquid concentrate is then dried and instantised for easy mixing. The whole process is carried out without the use of excess heat which helps prevent any damage occuring to the product.

What is ion-exchange?

Ion-exchange is another method that is used to make whey protein. Sweet dairy whey is combined with a special resin in large reaction vessels. The vessels are charged with electricity and the resin bonds to selected proteins. The resin and proteins are then removed from the vessels and the charge is reversed to leave only the whey protein. The process yields a very high protein percentage but unfortunately leaves behind many beneficial proteins. The process is therefore inferior when compared to "ultra filtration" as used by Reflex Nutrition.

What is hydrolysed or pre-digested whey protein?

Hydrolysed or pre-digested proteins have been treated with enzymes to break the proteins down into smaller peptides and amino acids. All hydrolysed proteins generally taste foul, the very bitter taste comes from the high percentage of peptides and amino acids. The degree of hydrolysis varies from about 5%-25%. The higher the percentage the more hydrolysis that has taken place and the more bitter it will taste.

If a whey protein supplement does contain hydrolysed protein it should state both the degree of hydrolysis and a table listing the molecular weight of the peptides present.

An important point to realise is that a hydrolysed product contains virtually NO biologically active fractions. Nearly all of the fractions like glycomacropeptide are destroyed during the process.

Hydrolysed products are primarily used clinically in enteral tube feeds. They are used in this instance not because it is absorbed more easily, but because they are hypoallergenic. Some babies are allergic to certain whey protein fractions like beta-lactalbumin; a way round this is to hydrolyse the protein, thus breaking down the allergen part of the protein into peptides.

What is the difference between whey protein concentrate and whey protein isolate?

First of all both concentrate and isolate are made using the same ultra filtration technology. However during the process of ultra filtration it is possible to vary the amount of filtration units the whey passes through. By varying the time of processing and filtration units it is possible to make concentrates 75-85% and isolates 90%+ protein.

The whey protein isolate takes longer to produce because it requires more time and extra filtration. During which, nearly all fat and lactose are removed.

The typical specifications for a protein isolate are:

Protein 90%
Fat 0.5%
Lactose 0.5%

The typical specifications for a high quality protein concentrate are:

Protein 80-85%%
Fat 5-8%
Lactose 4-10%

Reflex Instant Whey has a blend of both isolate and concentrate. Reflex Micro Whey contains isolate only.

See these products here

Why is whey protein especially good for athletes and bodybuilders?

Importantly it is a very high quality protein; it is a complete protein that contains all of the essential amino acids that your body cannot make. More importantly, whey protein is the richest source of branch chain amino acids (BCAA). BCAA's consist of L-Leucine, L-Isoleucine and L-Valine which are vital for muscle tissue repair and growth; this is one reason why it has become so popular with bodybuilders.

Is it easy on the stomach?

Whey protein is easily absorbed by the body becuase it is highly soluble. Reflex Instant Whey & Micro Whey contain added digestive enzymes and pro-biotics for a superior product.

What is the pH of whey protein?

It has a pH of approximately 6.5.

Can I take whey protein if I'm lactose intolerant?

Yes and no. You should avoid products that contain concentrate. These will typically contain anywhere from 5-15% lactose. The good news is that you can benefit from taking products that contain pure isolate, which usually only contain a maximum of 0.5-1% lactose. Reflex Nutrition make a product called Micro Whey which only contains whey protein isolate.

See this product here

Can I take whey protein if I'm a vegetarian?

Yes. It is a very good source of essential amino acids and branch chain amino acids - some vegetables lack these vital amino acids; it can help address any shortfall in your diet.

Is whey protein free from gluten and wheat?

Yes.

Is the whey protein made by Reflex Nutrition free from banned EU hormones and pesticides?

Yes. All protein supplied by Reflex Nutrition is made in the EU in accordance with IS09002 procedures.

Is whey protein safe for drug tested athletes?

Protein products made by Reflex Nutrition will not cause a positive test for banned drugs. Reflex Nutrition manufacture Instant Whey, Micro Whey and Natural Whey in a purpose built factory all in accordance with IS09001 procedures. It is unlikely that you find a better made product, this is illustrated by the fact that Reflex Nutrition have supplied products to Olympic athletes competing in Sydney 2000 & Athens 2004 Olympic games.

Does Reflex Nutrition make a "natural" whey protein product?

Yes. Reflex Nutrition make a product called Natural Whey which is free from artificial flavours, colours and sweetners.

See this product here

Why should I choose Reflex Nutrition products over other brands?

Reflex Nutrition is the only company in the world to offer whey protein products that are categorically guaranteed and manufactured in accordance with IS09001 prodedures. Our emphasis as a company has always been quality first- always, for the last 8 years.

What are the protein fractions I see listed in your ingredients?

Whey protein fractions are the different types of proteins that make whey protein as a whole. A typical high quality product will be made up of the following fractions.

Beta-Lactoglobulin – (approximate percentage in whey protein 43%)
The largest single protein found in whey which is largely responsible for the very high percentage of BCAAs.

Alpha-Lactalbumin – (approximate percentage in whey protein 15%)
This is actually the most abundant type of protein found in human milk. It plays a vital role in the absorption of calcium via its ability to bind to various forms of calcium; it is also high in BCAAs and essential amino acids.

Glycomacropeptide – (approximate percentage in whey protein 18%)
Research has shown that Glycomacropeptide stimulates synthesis and release of the hormone cholecystokinin in the duodenum. CCK triggers the release of pancreatic enzymes and bile. These are critical for the complete digestion of fats, proteins and carbohydrates and therefore full nutritional realisation of food.

Immunoglobulin – (approximate percentage in whey protein 5%)
Bovine Immunoglobulins have been shown to have potential for utilisation in the immunological supplementation of foods including infant formulae. Research has shown that bovine IGG can act against Salmonella and EColi.

Bovine Serum Albumin – (approximate percentage in whey protein 3%)
Is a very good source of all 9 essential amino acids. Research has shown that BSA helps infection fighting white T cells, it also has fat binding properties.

Lactoferrin – (approximate percentage in whey protein 1%)
Binds to iron in the small intestine promoting absorption of iron by the human body whilst also inhibiting the growth of bacteria like Ecoli and Salmonella.

Lactoperoxidase – (approximate percentage in whey protein 0.5%)
Works in similar whey to Lactoferrin.

Lysozyme – (approximate percentage in whey protein 0.1%)
Linked with immune function.

Where can I find more information about whey protein?

Try a search for Whey Protein in Google

Please can you prove to me that your protein content in Instant Whey is correct?

As part of our ISO9001 procedures Instant Whey is tested by an independent lab every month.

These results are updated in our news section and here in the FAQs section.

Test Results for March 2006:

Instant Whey batch no:0062, strawberry flavour.

The label claim is 78%.

The test results gave an impressive figure of 82.5% protein.

We also tesed no:0059, Chocolate, Instant Whey.

Again a highly impressive figure of 79.1% protein.

This confirms Instant Whey as the world's best 5lb whey product.

You can see the actual PDF test certificates by clicking on the links below:

Instant Whey Strawberry Protein Test - Batch Number 0062.

Instant Whey Chocolate Protein Test - Batch Number 0059.