Derived from high quality mozzarella cheese, instantized whey protein concentrate (WPC) is 80% protein. Instantized WPC 80% is manufactured from fresh, sweet dairy whey that is concentrated and spray dried. The product is a homogenous, free flowing, semi-hygroscopic powder with a clean, bland flavor. The addition of lecithin in the instantization process improves the dispersibility of the product.
|
Typical Analysis
|
| Protein |
80% |
| Moisture |
5.0% |
| Fat |
7.0% |
| Carbohydrates |
3.0% |
|
Test Method
|
| Combustion |
| Vacuum Oven |
| Mojonnier |
| Standard Methods |
Bodybuilding and Athletic Supplementation Description
WPC is the most commonly used source of whey protein, used by over 99.5% of
supplement companies. WPC is higher in fat, carbs, and lactose than WPI, which
results in less assimilation by the stomach and intestines. Therefore, many users of WPC
report bloating and gas with supplementation. Many also consider WPC as the economical
source of whey protein and great for athletes with low budgets or those who require high amounts
of protein per day. WPC is typically used by college, high school, and beginner to
intermediate bodybuilders.
WARNING!!
When purchasing WPC, remember to use a simple calculation to determine the amount
of protein on is receiving per serving. The Protein Factory utilizes 80% protein.
Divide the amount of protein per serving by the serving size. For example if
the serving size is 22 grams and the amount of protein is 16.5 grams, it gives
you 77% protein.
Seventy-seven
is the average of protein per serving of WPC. It is good but not great. With
a 77% protein ratio, it means for every 4 lbs. of WPC one buys, they are getting
only 3 lbs. of actual protein, the rest is garbage.
Registered & Inspected by the U.S. Food & Drug Administration