Start here: Boilie School Hub • Whey Powders Guide • Reading Dairy Protein Spec Sheets
Direct Answer
Most whey confusion comes from marketing labels and inconsistent naming. This page defines the common terms you’ll see when buying whey powders for boilie making. Use it to avoid buying the wrong product.
Quick Start
- WPC = whey protein concentrate (different grades)
- WPI = whey protein isolate (higher protein, usually lower lactose/fat)
- WPH = hydrolyzed whey (a tool ingredient, used low)
- Whey gel = high-gelling whey ingredient (hardening tool)
- Instantized = processed to mix easily in drinks (often includes additives)
Glossary
WPC-34/35
Whey protein concentrate in the mid-30% protein range (common grade). Often carries more lactose than higher-grade WPC.
WPC-80
Whey protein concentrate around the 80% protein grade (common). Used as a workhorse whey in many bait mixes.
WPI
Whey protein isolate. Higher protein density per gram; typically lower lactose and fat than WPC. Used as a premium density tool.
WPH
Whey protein hydrolysate (hydrolyzed whey). Protein has been broken down into smaller fragments. Used at low inclusion as a “speed/signal” tool.
Degree of Hydrolysis (DH)
A way manufacturers describe how extensively a hydrolysate has been broken down. Higher DH generally means “more broken down.” Treat each product as its own ingredient and test.
Instantized / Instantiated
Processed to mix more easily in drinks. Often includes lecithin or other additives. For boilies, you usually want unflavored, minimal-additive powders—so check the ingredient list.
Whey Gel / High-Gelling Whey
A whey ingredient sold specifically for strong gelling/hardening behavior (often bait trade names). Not the same as “regular WPC-80.” Test it as a separate hardening tool.
Alpha-lactalbumin
A whey protein fraction. Product quality and labeling vary. If you use it, treat it as a premium fraction ingredient and verify the spec/label is clean and consistent.
Common Mistakes
- Buying flavored whey tubs and wondering why paste behaves oddly
- Assuming “whey gel” is just WPC-80 with a different name
- Not checking protein basis (dry vs as-is) and comparing numbers wrong
FAQ
Which whey should I start with?
Most anglers start with WPC-80 as the all-rounder workhorse.
Is “instantized whey” okay for boilies?
Sometimes, but check additives. For testing, plain unflavored powders are easier and more consistent.
Next Steps
Combining Milk & Marine
Then paste something like this:
Milk proteins work exceptionally well alongside marine ingredients. A balanced fishmeal base supported by caseins or whey proteins can improve digestion, leakage, and long-term food value in Michigan waters.
For a full breakdown of marine foundations and how to apply them seasonally, see:
• Marine Fishmeals for Carp Boilies
• Marine Attractants & Soluble Additives
• Building Michigan Fishmeal Boilies by Season