Whey protein: Is obtained from milk, by separating the casein from the whey. It is considered to be of high biological value because it contains the 9 essential amino acids that our body cannot produce. It is one of the most widely used types of protein, due to its rapid absorption, variety of flavours available and versatility when consumed. There are 3 types of whey protein.
Whey / Concentrated: one of the most widely used due to its rapid absorption. Its filtering process is less: it contains lactose and a slightly higher percentage of fat. It is one of the most accessible sources.
Isolated: it has a higher level of purity than the previous one. Its fat and lactose levels are reduced. Hydrolysed: this is the purest source of milk protein. It contains no lactose or, in very low amounts, no fat. It does not upset the stomach and is easily digested and absorbed.
Slow release protein: Casein: Casein is a type of protein that comes from whey and its main characteristic is its slow digestion, absorption and release in the body. When we take casein, micelles are formed in our stomach that achieve a slower and more progressive digestion over time
We can also find combinations of different vegetable protein sources, because they usually lack the presence of one or several amino acids. When combined, the complete aminogram can be obtained.