Hydrolyzed whey protein was “all the rage” a while ago and is making a come back. The hydrolyzing process splits proteins into smaller chain peptides and amino acids, di and tri peptides. This in turn makes the end product more biologically accessible to the user (more digestible).

Hydrolyzed whey is the most digestible source of whey protein. This process of hydrolysis allows the protein to be absorbed quickly through the small intestine. More than half (up to 80%) of the protein ingested bypasses the stomach and is absorbed into the small intestine, allowing the greatest potential for lean muscle tissue. Studies have also shown that hydrolyzed whey protein with short chain amino acids (di and tri peptides) can increase IGF-1 (insulin-like growth factor-1 that appears to be a key player in muscle growth).

Hydrolyzed whey proteins of any kind have a very bitter taste (translated – terrible taste). These proteins are not for the faint of heart. Like the isolates, hydrolyzed whey protein is best used immediately after workouts because of its quick digestion. Hydrolyzed whey protein is also one of the more expensive whey proteins. Most supplement companies mix hydrolyzed whey protein with other whey proteins such as whey concentrate or whey isolates because of the high cost of producing hydrolyzed whey protein and because of its bitter taste.

Other whey protein related pages:

What is Whey Protein?
Whey Protein Concentrate
Whey Protein Isolate
Benefits of Whey Protein
Whey Protein Side Effects
Whey Protein Articles
Whey Protein Reviews & Recommendations