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Hydrolysed protein is one of the purest and highest quality forms of protein supplementation, which is obtained from whey.

What are hydrolysed proteins?

From this, 3 types of protein can be obtained, depending on their purity: level of fats, carbohydrates and protein concentration, we find the concentrate, isolate and hydrolysate. They are obtained depending on the level of processing, more light or more exhaustive.

Hydrolysed protein is characterised by a purity of between 75% and 92%. It is obtained by a process called hydrolysis (enzymatic or chemical), in which it is "pre-digested". In other words, the long chains that make up proteins are broken down, dividing them into smaller peptides and free amino acids that are rapidly absorbed by the body.

The fat and carbohydrate content of hydrolysed protein is practically non-existent. It is the purest protein. Its bioavailability is very high and it is the protein that is digested and assimilated the fastest.

What are the benefits of hydrolysed protein?

  • Rapid assimilation and digestion thanks to the hydrolysis process.
  • Protein percentage of around 75-92%.
  • High biological value. Excellent amino acid profile.
  • Low carbohydrate and fat content.
  • Suitable for lactose intolerant people.
  • Does not cause heaviness or stomach upset.

What happens if I take hydrolysed protein?

Hydrolysed protein is a supplement suitable for all those who are looking for a way to ingest protein powder of the highest quality and purity. Protein is one of the 3 macronutrients whose purpose is to promote the repair and maintenance of muscle tissue, the gain of muscle mass and recovery after physical activity.

Taking hydrolysed protein helps to meet the specific protein requirements of the individual throughout the day, quickly and conveniently.

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

Whey protein isolate is obtained mainly through a process called Cross-Flow Microfiltration or ion exchange. Protein isolate has a purity of around 90%. It is a cheaper alternative to hydrolysed protein, and also has a low proportion of carbohydrates and fats.

When digested, the protein type is found with a whole structure, as it has not been subjected to the hydrolysis and pre-digestion process.

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