Does that make WPI a better choice?
Not necessarily, as the only way to process WPI is by ion exchange. In which, the WPC under goes electrolysis and washing with acids and alkalis to separate the fractions. Unfortunately this process removes most of the calcium and changes the molecular structure of some of the fractions. Now consumers have to make a choice between either WPC: gives a protein yield of about 80% but with a high BV or WPI: gives a protein yield of about 90% but with a lower BV. Food scientists and nutritionists have always supported the use of WPC over WPI, as quality is always better than quantity.
