Calcium Caseinate

Calcium Caseinate is manufactured and derived
from fresh skim milk. Calcium Caseinate protein is extracted from
casein through acidification, which in turn, provides the user
with a slow digesting protein. This slow digesting time leads to
anti-catabolic properties and gives the user a feeling of being fuller
longer.

Calcium Caseinate, like our other fresh skim milk derived proteins
is very high in glutamine, an amino acid essential to muscle building.
Since this protein possesses slow digesting properties, we
recommend mixing this protein with faster absorbing proteins
(whey), for a well rounded custom mix. True Protein also recommends
using Calcium Caseinate before going to sleep at night (anti-catabolic),
to keep amino acids working their magic for hours after you fall asleep.

Calcium Caseinate possesses a fairly bland taste. The mouth
texture is fairly smooth but with all casein type proteins, they do possess a somewhat chalky mouth feel. Casein typeproteins in general also have a much thicker consistancy than a whey might have, so mixing quantites should be less. It is also easily mixed in a shaker or blender.

Egg White Protein

Egg White Protein is derived from chicken egg
whites. It is processed by removing the yolk and then converting
the egg white product in powdered form. Many individuals love
this product because it allows them to intake more eggs than
their body usually allows. Egg White protein gauges very high
on the protein effeciancy rating (P.E.R) a 3.9 out of 4.0.

Egg White Protein provides an excellent combination and
profile of amino acids. Egg White Protein also possesses a
high level of sulfur which is essential to various hormonal
pathways within the body. This increased production of anabolic
hormones leads to increased muscle mass.

We recommend you mix Egg White Protein within many of
your custom mixes. It possesses a bland taste to slightly salty taste,
and makes a custom mixture very well rounded. Egg White Protein is
instantized and easily mixes with a shaker or blender.

Hyrdrolyzed Casein

Hydrolyzed Casein is derived from fresh
skim milk. Hydrolyzed Casein is processed and extracted
from casein protein, which is then specially prepared into
an enzymatic hydrolysate. This process provides the user
with a rich source of short chain peptides and amino acids.

Though Casein and Caseinate proteins are known for there
slow digestion, Hydrolyzed Casein is still assimilated by
the body very quickly. Since it is a hydrostat the proteins
are partially digested, up to 80% of the proteins bypass the
stomach and are absorbed directly through the small intestine.

Studies have shown that Hydrolyzed Casein might be the best
protein for building muscle and preventing catabolism (muscle
breakdown). Studies have also shown that hydrolyzed proteins
with short chain amino acids (di and tri peptides) can increase
IGF-1.

Hydrolyzed Casein is a great product, but again like many of
our other hydrolyzed proteins, this product is extremely bitter.
When custom mixing your own blends, keep Hydrolyzed Casein
below 25% for a good tasting product. We recommend you order
your Hydrolyzed Casein separate to see how much the bitterness
effects you.

Micellar Casein

Micellar Casein is derived from milk protein
isolate. The process of extraction is a natural and gental
removal of all whey protein peptides, which leaves you with
a pure Micellar Casein. Micellar Casein is a newer protein
product, the process of manufacturing is only a few years old.
You will not see many big name manufacturers using this product,
mainly because it hurts their bottom line (to expensive). This
protein powder can be considered the best of the best and the
purest when coming to caseinate proteins.

Micellar Casein is completely undenatured and is chock full
of sub-fractions and growth factors. This is great for overall
muscle tissue repair and helps greatly in recovery. Since
Micellar Casein is a caseinate, absorption is slower than whey
products, therefore this is a great protein that has anti-catabolic
properties as well.

Micellar Casein possesses a bland taste, but with all casein type
proteins, they do possess a somewhat chalky mouth feel. Casein type
proteins in general also have a much thicker consistancy than
a whey might have, so mixing quantites should be less.
Micellar Casein is an instantized protein so it can easily be
mixed in a shaker or blender.

Milk Protein Isolate

Milk Protein Isolate is derived from both
casein and whey products from fresh skim milk. The
process of extraction is through an ultra filtration process
that leaves the end product and Isolate. Since both casein
and whey are used in the processing, Milk Protein Isolate
possesses a high nutritional value. This is a great product
for individuals that are lactose intolerant, Milk Protein
Isolate is nearly lactose free.

Though Milk Protein Isolate is not used widely as separate
whey and casein proteins, individuals will love the results
they get from this clean and fresh tasting product. Milk Protein
Isolate provides the user with a quick burst of amino acids
(whey) as well as a longer lasting, slow digesting protein
(casein). Users with find this product possesses a great
combination of anabolic and anticatabolic properties.

Milk Protein Isolate possesses a fairly bland flavor. The
mouth texture is fairly smooth but with all casein type proteins,
they do possess a somewhat chalky mouth feel. Casein type
proteins in general also have a much thicker consistancy than
a whey might have, so mixing quantites should be less. They
also can be easily mixed in a shaker or blender.

Soy Protein Isolate non-GMO

Soy Protein Isolate is derived from defatted
soybean flakes, but ultimately from non containing genetically
modified organisms (non-GMO) soy beans. Soy Protein
Isolate is extracted through a process of mixing soybean
flakes with water or a mild alkali in a pH range of 8.5. The
protein is then processed through precipitation to create a
curd, then it is washed and spray-dryed to yield the isolate.
This process leaves the end isolate very high in protein,
around 90%.

Recently Soy Protein Isolate has been in the media spot light,
due to clashing opinions about is qualities and benefits.
Through research, we at True Protein feel that Soy Protein
Isolate has its place in the fitness arena. Soy Protein Isolate
is the only complete protein derived from a non-animal source.
This is very important for our vegetarian customers who greatly
need a complete protein, but are not willing to use one froman
animal source. Our Soy Isolate is also non-GMO, meaning the
soybean where never genetically changed or altered, many
experts believe non-GMO soy beans make food better tasting,
and more nutritious.

Soy Protein Isolate also has many unique characteristics.
Studies have shown that a diet including soy products greatly
reduces the chance of heart disease. Soy Protein Isolate also
contains high levels of isoflavones, which have been found to
have anti-estrogenic properties, which are very important to
active men and women.

We recommend you mix Soy Protein Isolate within many of
your custom mixes. It possesses a fairly bland/earthy taste, is very
economical, and makes a custom mixture very well rounded
for various benefit reasons. Soy Protein Isolate is fairly thick
and mixes easily with a shaker or blender.

Whole Egg Protein

True Protein’s Whole Egg Protein possesses many of the
same attributes as our Egg White Protein. The process in
which it is derived is from chicken whole eggs, which is then
converted into a powder form. This product is great for the
individual who is ectomorphic in general or is looking to get
extra calories. The extra calories and fat allow the user to
obtain both protein and fat within one mix. Whole Egg Protein
provides an excellent combination and profile of amino acids.
Whole Egg Protein also possesses a high level of sulfur which
is essential to various hormonal pathways within the body.
This increased production of anabolic hormones and increased
calories leads to increased muscle mass.

We recommend you mix Whole Egg Protein within your custom
mix if you are looking for extra calories or fat. It possesses a
bland/egg/semi-salty taste, is fairly economical for calorie content,
and makes a custom mixture very well rounded. Whole Egg Protein
has somewhat of thicker mouth feel to it, and easy mixes with a
shaker or blender

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