Whey Protein Concentrate (WPC) since the mid-90's, is the most popular raw material used in the industry of protein supplements for athletes. It's no surprise as it has many advantages - it is tasty, which allows you to compose hundreds of different products, dissolves well and is much cheaper than the previously preferred egg albumin. With the increase in popularity of this material, you see more and more publications stating its nutritional benefits - high rates of BV, digestibility, good aminogram.
Currently, a lot of suppliers around the world offer WPC and most nutritional manufacturers base their flagship products on this particular protein.


Not really, except that everything can be improved if you follow the direction of a more narrow solution. Even a seemingly perfect solution ceases to be when it becomes the only solution.
People trying to increase their weight always apply a greater quantity of milk products to their diet , while their supplementation is based almost exclusively on milk whey, it may appear that in long-term such a diet is too homogeneous.
A longer period is 2-3 months, if your thinking of optimizing this diet in the long term, you should think about its diversity - enable high-protein sources other than dairy products (e.g. egg albumin). Observations do indicate that this type of practice will accelerate the process of tissue growth and often break the stagnation of development by changing the building blocks of substrates.
An additional negative feature of the WPC is the low content of L-arginine, which may be important in the diet geared to increase anabolism. Egg protein (taken as reference by WHO) contains 2 times more L-arginine than in its aminogram protein whey. Given the differences observed between the amino acid profiles of different proteins, twice greater the amount of one of the amino acids must be regarded as exceptionally high, particularly taking into account amino acids, which is of great importance in the chosen discipline.
In terms of delivery of L-Arginine 15g serving of egg albumin is therefore equivalent to 30g WPC portion of the same protein content, thus providing the amino acid in a separate supplement has become so popular (and effective) in the bodybuilding and strength sports, in which anabolism plays a crucial role. It appears that increasing the amount of L-arginine occurring as a natural component of protein solution will be even more effective – it seems that the contemporary works with protein supplements are headed in this direction.
Another feature of whey protein is the presence of natural milk sugar - lactose. This sugar is digested by the enzyme lactase, which in humans with age, gradually disappears. This feature is dependent on genetic factors related to the geographical area that their ancestors inhabited. The problem of lactose intolerance is the subject of numerous studies and dietary recommendations tailored regionally.

Great Britain	5%
Northern Europe	15%
Western Europe	30%
Eastern Europe	37,5%
Africa	70%

• high nutritive value in terms of averages - a comprehensive application (baby food, obese people and athletes also additives for general purpose in food production - yogurt, ketchup)
• a natural flavor which allows for the effective composition of flavors - the ability to improve the taste of WPC shakes has been superb for many years and because of this WPC-based products remain tastiest for a long time.
• price lower than other animal proteins (egg, milk casein, chicken)

All the proteins discussed here should be treated as a fully digestible and of high value in relation to supplements that are needed in the the human diet. The specificity for certain uses of protein supplementation can differ (development of the young organism, reduction of dietary supplementation for people who are not physically active, support of muscle growth in specific sports.) In this respect the new solution targeted at bodybuilders is a protein called R-WPC, which is a combination of rice and whey protein of equal amounts. Protein in rice is a source of amino acids ideally complements the qualities of whey protein. The point is that it is the aminogram rice protein that contains the most L-arginine and yet it is the most hypoallergenic material (does not contain lactose or gluten-gram). Therefore after combining these two proteins we receive the amount of L-arginine exactly the same as in the reference protein in eggs and at the same time we also recieve the advantages of whey protein, when the lactose content is reduced by half. Indefinatly, we have the highest ratio of protein quality (chemical score) CS=126. It is about 26% more than in the reference egg protein.

Amino Acid:	g/100g protein
Isoleucine	5,25
Leucine	9,21
Valine	5,80
Lysine	8,03
Methionine	2,65
Phenylalanine	4,20
Threonine	5,24
Arginine	5,19
Alanine	5,04
Aspartic acid	9,59
Cystine+Cysteine	1,98
Glutamic Acid	17,37
Glycine	2,97
Histidine	1,99
Proline	5,06
Serine	4,76
Tyrosine	4,04
Tryptophan	1,63

It is even more similar to the WHO reference protein than the pure WPC and WPI.

	REFERENCE PROTEIN	WPC	R-WPC
BCAA*	21g	21g	21g
EAA**	43g	46g	44g
L-ARGININE	5,2g	2,6g	5,2g
AMINOGRAM SIMILARITY	model	81%	87%

* medium-chain amino acids
** amino acids under conditions of an increase in body mass






The protein rice alone (RPC) is obtained through the process of biofermentation without the use of acid hydrolysis and other chemical processes. It is a valuable resource as the rice protein contains only 6% (for comparison - soybeans have 34%) - to obtain 1kg of RPC you need to consume around 17kg of rice.
Rice protein also shows a very high nutritional parameters, protein digestibility for this protein occured by the AOAC Official Method 991.29 - True Protein Digestibility of Foods and Food Ingredients obtains PD-value=95 +/-1,1%, the essential AA spectrum is very close to the essential AA spectrum of mothermilk - 96%, and when enriched with lysine a PDCAAS score evolves of 1.0, that is the highest value, as well as WPC. Unfortunately, rice protein requires more advanced technological  processes than dairy proteins, only established companies on their basis have been able to create a finished product - usually quite expensive. Combining RPC with WPC proves to be the ideal solution for applications that prefer the effects of anabolic building blocks. This combination requires a technological complement in the form of a specially developed complexThis combination requires a technological complement in the form of a specially developed complex Fulfiller, only with this component do we obtain a homogeneous form which with the addition of water provides a unified, stable and thick drink*
    *Fulfiller also provides nutritional properties, contains the so-called good fats and L-lysine. 

R-WPC has combined the advantages of WPC with the hyperallergenic and very rich in L-arginine protein found in rice. An additional feature of this combination is a more beneficial, prolonged period of absorption and the distribution of amino acids into the blood of an athlete.

• aminograms are more adapted to the needs of sportsmen in terms of strength (higher content of amino acids involved in the production of growth hormone hGH l-arginine and l-tyrosine)
• lower in lactose and no gluten
• diet differentiation factor
• spread over a period of absorption of amino acids