Ultrafiltration
Ultrafiltration is a membrane filtration step that uses smaller pore sizes than microfiltration (around 1 to 100 nanometers) to concentrate whey protein while letting lactose, minerals, and water pass through.
Why It Matters
Ultrafiltration is how most whey protein concentrate (WPC) is made. Raw liquid whey is forced through a series of membranes that retain protein and let smaller molecules drain off. The result is a concentrate that is usually 70 to 80 percent protein by weight.
If a brand wants higher purity (90 percent plus protein, isolate territory), they take the ultrafiltered concentrate and run it through additional steps like ion-exchange or cross-flow microfiltration. So ultrafiltration is rarely the only process used; it is the foundation that other methods build on.
How to Spot It on a Label
Ultrafiltration is usually not advertised on the front of the tub. Look for it in the manufacturing description on the brand's website or in the ingredient deck phrase whey protein concentrate (ultrafiltered). A WPC at 80 percent protein density is your baseline indicator.
Examples from real products
Related Terms
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