Formulating with Whey in a Transparent Market Presentation

Originally Published: June 25, 2018
Last Updated: February 10, 2021

Chris Lockwood, Ph.D., President, Lockwood LLC spoke at the 2018 Protein Trends & Technologies Seminar – Technical Program: Formulating with Proteins. His presentation was titled “Formulating with Whey in a Transparent Market.” 

As consumer trends dismantle the use of proprietary blends and regulators take aim at protein claims, formulators and brands need to evolve in their use of protein if they’re to stay ahead of their competition. The presentation discussed why whey is and will remain the protein leader, according to Lockwood. It went on to review when to use different WPCs, WPIs, or any number of degrees of hydrolysate and forms of WPH. Additional information covered when a formulator should combine proteins; why you need to throw-out the thinking that proteins differ only because of their amino acid profiles and speed of absorption. Lockwood touched on what’s on the horizon for new discoveries in protein efficacy.

Click the link to read a summary of his presentation titled “Maximizing Benefits: Whey Protein Formulations.” An extract from this summary is as follows: “Whey protein [for sports nutrition] is most often classified in one of three ways: As whey protein concentrates (WPC), whey protein isolates (WPI) or whey protein hydrolysates (WPH). Filtration and other purification processes are used to produce WPC and WPI, with WPI containing 90% or higher total protein. The final composition of WPH is influenced by enzymes and reaction conditions used, as well as the number of available bonds that are broken. Generally speaking, the greater the degree of hydrolysis (DH), the smaller the number of amino acids per peptide molecule and the more challenging the taste issues.”

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