What is protein concentrate made of? Exploring the sources and manufacturing

November 18, 2025 •

4 min read

According to ScienceDirect, protein concentrates are defined as products obtained by concentrating and partially purifying proteins from various sources. So, what is protein concentrate made of? This concentrated powder is derived from raw materials like dairy or plants, undergoing a manufacturing process that removes non-protein components to increase its protein content.

Quick Summary

Protein concentrates are derived from raw sources such as milk, soy, and peas through processes that filter out most carbohydrates, fats, and water. The final composition and protein content depend heavily on the initial source and the specific processing methods, like ultrafiltration for whey or alkaline extraction for plant proteins.

Key Points

Source Material: Protein concentrate can be made from a variety of sources, including dairy (whey and casein) and plants (soy, pea, rice, legumes).
Manufacturing Process: The core principle is removing non-protein components through techniques like ultrafiltration for dairy or alkaline extraction for plants.
Protein Content: Concentrates typically contain 65-80% protein, making them less pure than isolates but more concentrated than their raw sources.
Composition Varies: The final product's composition, including lactose and fat content, is heavily influenced by the source and processing method.
Versatile Ingredient: Beyond sports supplements, protein concentrates are used widely in the food industry for their functional properties like emulsification and foaming.
Dairy vs. Plant: Dairy concentrates often use membrane filtration, while plant concentrates rely on pH adjustments to separate protein.

The Science Behind Protein Concentration

Protein concentrates are a category of nutritional products characterized by a protein content typically ranging from 65% to 80%. They are distinct from protein isolates, which are purified further to achieve at least 90% protein, and from basic protein flours. The manufacturing process focuses on separating the protein from other macronutrients like carbohydrates (sugars and starches) and fats, as well as minerals and water, found in the original source material. This concentration is achieved using physical or chemical methods that leverage the unique properties of protein molecules.

Raw Materials and Processing Techniques

Whether a protein concentrate is made from dairy or plants, the core process involves extracting and purifying the protein. The methods can vary significantly, influencing the final product's composition, taste, and functional properties. For example, membrane technology is a cornerstone of dairy protein production, while plant proteins often rely on pH-based extraction. The efficiency of these processes is crucial for maximizing protein yield and quality, making the choice of raw material and technology critical for manufacturers.

Dairy-Based Protein Concentrates: Whey and Casein

Dairy protein concentrates are most famously derived from milk, a source that is naturally rich in two types of protein: casein and whey.

How Whey Protein Concentrate is Made

Whey is a byproduct of cheese-making. After milk is curdled, the watery liquid left behind is raw whey, which is low in protein but high in lactose and water.

Ultrafiltration: The raw whey is filtered through a membrane with a specific pore size. This process, known as ultrafiltration, allows smaller molecules like lactose, minerals, and water to pass through, while the larger protein molecules are retained.
Diafiltration: For higher protein concentrations, a diafiltration step is added. This involves adding water to the whey retentate and filtering it again, which helps wash out more of the remaining lactose and minerals, further increasing the protein percentage.
Drying: The resulting concentrated liquid is then typically spray-dried into a fine powder, ready for packaging.

The Process for Casein Concentrates

Milk protein concentrate (MPC) contains both casein and whey proteins. Casein can also be selectively concentrated through different processes.

Microfiltration: Some manufacturers use microfiltration to separate casein from whey proteins and other components. This process creates a milk protein concentrate with a higher percentage of micellar casein.
Acid Precipitation: Casein can be precipitated by lowering the pH of milk to its isoelectric point (around pH 4.6), causing it to coagulate and separate from the whey. The curd is then washed and dried to create a concentrate.

Plant-Based Protein Concentrates

Plant protein concentrates are a popular alternative to dairy and are made from a variety of sources, including soybeans, peas, and rice.

Soybean Protein Concentrate

Soy protein concentrate is made from de-hulled and defatted soybean flakes. The process typically involves:

Water-Alcohol Wash: The flakes are washed with an aqueous alcohol solution (60-70% ethanol or isopropanol) to remove soluble sugars without dissolving the proteins.
Drying: The resulting defatted, de-sugared flakes are then dried and ground into a powder.

Pea Protein Concentrate

Pea protein concentrate is derived from yellow split peas using a process of alkaline extraction and isoelectric precipitation.

Alkaline Extraction: Peas are milled into a flour, then mixed with an alkaline solution to solubilize the protein.
Isoelectric Precipitation: The pH is then adjusted to the protein's isoelectric point (a specific pH where protein solubility is lowest), causing the protein to precipitate out of the solution.
Drying: The precipitated protein is separated, washed, and dried to form the concentrate.

How to Choose the Right Protein Concentrate

Choosing a protein concentrate depends on individual dietary needs, fitness goals, and preferences. Key factors include the source, protein content, and presence of allergens like lactose. The following table provides a comparison of common protein concentrates:


Feature	Whey Protein Concentrate	Soy Protein Concentrate	Pea Protein Concentrate
Source	Byproduct of cheese-making (dairy)	De-hulled and defatted soybean flakes	Yellow split peas
Protein Content	35-80%	~70%	~70%
Key Processing	Ultrafiltration/Diafiltration	Water-alcohol wash	Alkaline extraction/Isoelectric precipitation
Typical Uses	Sports nutrition, baked goods	Meat alternatives, extenders	Vegan products, nutritional drinks
Lactose Content	Contains some lactose	Lactose-free	Lactose-free
Allergens	Dairy	Soy	Generally none
Digestion	Rapid	Moderate	Slower

The Versatility of Protein Concentrates

Protein concentrates are not just for athletes. Their versatility in food manufacturing is a result of their functional properties, which include thickening, emulsifying, and foaming capabilities. These properties make them valuable ingredients in a wide range of food products:

Baked Goods: Used to increase the protein content in bread and pastries.
Processed Meats: Act as binders or fillers in meat products and extenders.
Functional Foods: Fortify cereals, nutrition bars, and other health-focused products.
Dairy Products: Used in processed cheeses, ice cream, and yogurt.
Beverages: Included in sports drinks and high-protein shakes.

Conclusion

In conclusion, protein concentrate is made of a variety of animal and plant sources, with the specific composition determined by the original material and the refinement process. While whey and casein are prominent dairy sources, plant-based concentrates from soy, pea, and other legumes offer viable, often vegan-friendly, alternatives. The manufacturing process, whether it uses membrane filtration for dairy or pH-based extraction for plants, is designed to remove non-protein elements to deliver a functional and concentrated protein powder. Understanding these differences allows consumers to make informed choices based on their dietary needs and preferences.

For more in-depth information on the manufacturing technologies for various protein sources, you can consult resources like this overview on Processing Technologies to Produce Plant Protein Concentrates and Isolates.

Frequently Asked Questions

The main difference is the level of processing and protein purity. Protein concentrates contain 65-80% protein along with some fats and carbohydrates, while isolates undergo more intensive filtration to achieve at least 90% protein purity with minimal fat or lactose.

Dairy-based protein concentrates, such as whey protein concentrate, do contain some lactose because the filtration process does not remove all of it. Plant-based concentrates, however, are naturally lactose-free.

Both concentrate and isolate are highly effective for building muscle as they contain high levels of essential amino acids. While isolate is more concentrated, the cost-effectiveness and broader spectrum of nutrients in concentrate make it a popular and equally effective choice for most individuals.

Soy protein concentrate is made from defatted soybean flakes. It is typically processed by washing the flakes with a water-alcohol solution to remove soluble carbohydrates, followed by drying and grinding into a powder.

Some plant-based concentrates, like soy protein, are complete proteins. Others, like pea protein, can be combined with other sources (e.g., rice protein) to create a complete amino acid profile, although it is not necessary to consume them at the same time to gain the benefit of all essential amino acids.

Protein concentrates are highly versatile and can be used in smoothies, baked goods, oatmeal, and pancake batter to increase protein content. They are also used in the food industry as functional ingredients in products like processed cheeses and cereals.

Whey protein concentrate is rapidly digested by the body, making it ideal for post-workout recovery. Casein, also a dairy protein, is digested more slowly, providing a sustained release of amino acids over a longer period, which can be beneficial before sleep or between meals.