Typical dose
For dietary supplementation: 20-40 grams per ser...
Oral
Oral safety: low
About this supplement
Hydrolyzed whey protein is a predigested form of whey protein where the long protein chains (peptides) have been broken down into shorter chains and individual amino acids through enzymatic hydrolysis or acid hydrolysis. This process enhances its digestibility, absorption rate, and reduces its allergenic potential compared to intact whey protein. It is derived from whey, a by-product of cheese production, and is rich in branched-chain amino acids (BCAAs) like leucine, isoleucine, and valine. It is commonly used in sports nutrition for muscle protein synthesis, recovery, and as a general protein supplement. In topical beauty products, it can function as a humectant, film-forming agent, and may provide conditioning benefits to skin and hair.
How much to take
- Typical amount
- For dietary supplementation: 20-40 grams per serving, typically post-workout or between meals. For topical use: concentration varies from 1-5% in formulations.
- Suggested range
- 20-40 g daily for athletic support
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of BCAAs
Compare absorption and active amounts with sibling forms:
BCAA Capsules
BCAA Capsules/Tablets
Commonly used for muscle support, exercise recovery, and athletic performance.
BCAA Powder
BCAA Powder (Free-Form)
Supports muscle recovery, reduces exercise-induced soreness, and aids muscle pro...
BCAAs (Branched-Chain Amino Acids)
Essential for muscle protein synthesis and recovery. Commonly used in sports nut...
Technical details â–¼
Chemical ID (CAS)
84082-51-9
Physical properties
Typically a fine, off-white to cream-colored powder. Hygroscopic (absorbs moisture). Soluble in water, forming clear to slightly opaque solutions. The degree of hydrolysis affects molecular weight, taste (often bitter), and solubility.
How it’s made
Produced by subjecting whey protein concentrate or isolate to enzymatic digestion (using proteases like trypsin or pepsin) or acid hydrolysis under controlled conditions of temperature and pH. This breaks peptide bonds, creating smaller peptides and free amino acids. The hydrolysate is then filtered, purified, and spray-dried into powder.