Guide
Protein isolate vs concentrate: what changes, plant or whey
Isolate and concentrate describe how much a raw protein source was processed, not which source it came from — the distinction applies to plant and whey protein alike. A lab comparison of two fava bean protein ingredients found the isolate had a much higher protein percentage and fewer antinutrients than the less-processed flour, but lower solubility.
Isolate and concentrate describe how much a raw protein source was processed, not which source it came from — the same two words apply to whey and to plant proteins like pea or fava bean. An isolate is filtered further, ending up higher in protein percentage and lower in carbohydrate, fiber and fat; a concentrate keeps more of those alongside the protein. Our own product uses a fava bean protein isolate, and a lab comparison of the two forms in fava bean specifically found real differences beyond just the protein percentage.
Isolate and concentrate are a processing spectrum, not a source
Both terms describe a manufacturing choice applied after the raw material — milk for whey, fava beans or peas for plant protein — is harvested. A concentrate is produced with a gentler separation process (often air classification for legumes, or ultrafiltration for milk) and keeps a larger share of the original material's carbohydrate, fiber and fat alongside the protein. An isolate goes through further processing (often acid extraction and isoelectric precipitation for legumes) to strip more of that away, concentrating the protein percentage higher. "Whey protein isolate vs concentrate" and "plant protein isolate vs concentrate" are the same underlying question asked about two different raw materials.
What a direct fava bean comparison found
A 2020 lab comparison tested two fava bean protein ingredients made from the same raw bean: a protein-rich flour produced by dry fractionation (milling and air classification, the concentrate-style process) and a protein isolate produced by acid extraction and isoelectric precipitation. The isolate reached about 90% protein by dry weight, versus about 64% for the flour. The isolate also digested more easily in vitro, had lower trypsin inhibitor activity, and had no detectable vicine or convicine or the flour's higher FODMAP content. The flour, on the other hand, had higher protein solubility in water and better foaming and gelling properties — processing that raises protein percentage can trade away some of those functional qualities. This was one manufacturing method on one fava bean source, not a survey of every product sold under either name.
What doesn't change: amino acid quality
Isolating a protein concentrates the protein itself, but it doesn't add amino acids that weren't there in the first raw material. A 2020 DIAAS review, which scores proteins on their essential amino acid content and digestibility, classified fava bean protein in the lower "no quality claim" tier (DIAAS below 75) — the same tier as pea, oat and rice protein, regardless of whether it's sold as an isolate or a concentrate. Casein, egg and pork landed in the "excellent quality" tier above 100; whey scored "high quality," above 75. Processing changes the protein percentage and some of the antinutrient content; it doesn't change which amino acids were in the bean to begin with.
Our plant protein
Electric Tiger Plant Protein (Chocolate) uses fava bean protein isolate, not a concentrate or flour, alongside YESTEIN™ fermented nutritional yeast protein — 21 g of protein per two-scoop serving (34.7 g), every ingredient printed on the panel, no proprietary blend. 24 servings per tub, as low as $54.47 a bottle on subscription ($2.27 a serving).
Questions people ask
Is isolate always better than concentrate?
Not universally — it depends what you're optimizing for. The comparison above found the fava bean isolate had a higher protein percentage, easier digestibility and fewer antinutrients, but the flour (concentrate-style) had better solubility and functional properties. "Better" isn't the same question for every use case.
Does plant protein isolate have more protein per scoop than concentrate?
Generally yes, gram for gram of powder, because isolating removes more of the non-protein material. The 2020 fava bean comparison found roughly a 26-percentage-point gap (90% vs 64%) between one isolate and one flour — the exact difference varies by manufacturer and process.
Does isolating a plant protein make it a complete protein?
No. Isolating concentrates the protein that's already there; it doesn't add amino acids the original source lacked. The DIAAS review above still placed fava bean protein below the quality-claim threshold whether isolated or not.
Related reading: plant protein vs pea protein and plant protein without fillers: reading the other ingredients.
Sources
- Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance In a lab comparison of two fava bean protein ingredients, the isolate reached about 90% protein by dry weight (versus about 64% for a protein-rich flour), digested more easily, and had no detectable vicine or convicine or the flour's higher FODMAP content — though this was one manufacturing method, not every product on the market.
- Comprehensive overview of the quality of plant- And animal-sourced proteins based on the digestible indispensable amino acid score A 2020 review classified whey as a "high quality" protein by DIAAS score, while fava bean protein fell below the quality-claim threshold used in the same review, in the same tier as pea, oat and rice protein.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
