Can’t decide which one to try? Here’s some help. Whey concentrate and isolates go through a process to remove most of the carbs, fat and lactose from “regular unprocessed whey” from whole milk. This process is called “ion exchange” or “filtering.” Both result in an almost pure protein.
A “concentrate” is 80% protein and an “isolate” is 90% protein. There is no other real difference between the two, except that isolates go through an extra filtering step to remove more fat and carbs. The protein quality is identical.
Concentrates are more economical per gram of protein. They have a low lactose level that is well tolerated by most lactose-sensitive people. They have trivial amounts of fat and carbs relative to your overall nutrient intake. This is our best-selling category of whey!
Isolates are virtually fat-free for those wishing to eliminate as much fat from their diet as possible. They are typically lactose free for those few individuals who are very sensitive to the low-lactose levels found in whey concentrates. Isolates tend to taste slightly better than concentrates, too, yet their consistency is a little thinner, without the fat.