Hydrolysed Whey Protein (also known as HWPI, Hydrolysed Whey Protein Isolate or Peptide Protein Powder) is produced from cow’s milk & represents the highest quality protein available. A hydrolysate (or hydrolysed protein) is one that has been broken down into its constituent di & tri peptide amino acids. Whilst this protein type can be more expensive, & even taste slightly bitter, it’s more easily digested & can present the user with less chances for allergic reactions, compared to its non-hydrolysed counterpart. Why? Because hydrolysis effectively breaks down the protein chains into peptides. Purified whey protein is treated with enzymes that split peptide bonds off the whey protein structure thus resulting in hydrolysed WPI. This process takes place in a non-acidic environment, which results in a nicer taste & improved absorption. The peptide fractions also are faster absorbed as they tend to use a separate absorption system, thus facilitating improved muscle recovery & thus the potential for growth. Choosing a hydrolysed whey protein can assist you to recover faster, thus assist improved muscle gains. Best stacked with carbohydrates and creatine for better performance, it should also be paired with a slower absorbing protein such as casein or egg protein to promote an anabolic profile during sleep.