Whey proteins
Whey proteins are the soluble protein fraction of milk that remains in whey after casein coagulation during the production of cheese and other dairy products.
They mainly include β-lactoglobulin, α-lactalbumin, serum albumin and immunoglobulins.
They are high-quality proteins rich in essential amino acids, particularly branched-chain amino acids (BCAAs), including leucine.
They are used in high-protein foods, beverages, yoghurt, desserts, baked goods, bars and sports nutrition products.
They may be marketed as concentrates, isolates or hydrolysates, with different protein contents and varying amounts of lactose and fat.
Thanks to their high protein quality, they can contribute to the maintenance and growth of muscle mass when consumed as part of an adequate protein intake.
Whey protein concentrates may contain varying amounts of lactose, while highly purified isolates generally contain much less.
Calories
Whey protein powders provide approximately 350–400 kcal per 100 g, with variations depending on protein concentration and carbohydrate and fat content.
Allergens
They are derived from milk and contain milk proteins, therefore they are an allergen. They should not be consumed by people with a milk protein allergy.
Assessment
A source of high-quality protein widely used in protein-enriched foods.
Cons: Allergen
