The term "whey" is an umbrella term for many different products. If you do a little research on the internet, you're likely to come across native whey, whey isolate or hydrolyzed whey. In other articles, we have already discussed the particularities of these different protein powders. Today, we're going to take a closer look at hydrolyzed whey. Take a look at our definition of whey beforehand, if it's not clear to you what constitutes this product.
Hydrolyzed Whey: what are its claimed special features?
Broadly speaking, hydrolyzed whey is produced in the same way as the other whey categories. Only, in this case, producers use even more advanced processes and equipment to maximize whey filtration. The aim is to obtain a final product with a very high protein concentration. A much higher concentration than whey isolate, often exceeding 90-95%. This high protein content makes it the most concentrated protein supplement available. If you're not sure about the importance of protein, our article on why take whey may help.
As the name suggests, in addition to being highly filtered, this protein powder has been hydrolyzed, i.e. partially digested. It is therefore presented as an interesting alternative for anyone experiencing digestive problems after ingesting whey or other types of protein powder. This characteristic is said to further accelerate the assimilation of the amino acids and BCAAs contained in hydrolyzed whey, which the body needs for mass gain and/or muscle recovery, while requiring less effort from the body.
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What is hydrolyzed whey really worth?
At first sight, hydrolyzed whey has some serious arguments to convince athletes and bodybuilding enthusiasts. This dietary supplement has a very high protein content and is theoretically highly bioavailable.
However, these assets are sold at an excessively high price. This price is partly explained by the numerous production processes hydrolyzed whey goes through. But in reality, for the amount paid, hydrolyzed whey offers no real benefits. Although the product boasts one of the highest protein concentrations on the market, that of classic whey protein is more than sufficient.
Remember that above around 25g of protein (which varies according to individual body size), the body no longer assimilates amino acids in an optimal way. The excess will eventually be oxidized, or even transformed into fat to store excess energy. For the most sensitive, this can lead to digestive and skin problems...
As for the assimilation speed of hydrolyzed whey, you should be aware that that of classic whey is already more than sufficient for post-workout supplementation, or even during training in very specific cases (trails > 12 h, for example). Ultra-rapid protein assimilation risks saturating the metabolism. In the end, the supposed advantages become disadvantages.
All in all, in our opinion, hydrolyzed whey offers no real added value. It should also be noted that, due to its high protein concentration, raw hydrolyzed whey has a much more pronounced taste, very unpleasant in the mouth. As a result, in most cases, brands are obliged to add numerous additives to mask this taste.
The product will therefore systematically contain sweeteners, thickeners and other synthetic flavourings. All substances with no nutritional value, additives which are sometimes chemical and synthetic, and which can ultimately alter your metabolism, all the more so given the long-term intake of your protein shakers. To find out more on the subject of added elements, see our article on the side effects of protein powders and Is whey protein considered doping?
To find out more, you may be interested in this article on why you should choose a whey made in France.
