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Casein is also derived from milk through heating, acid precipitation, or enzymes. Washing and solubilizing with sodium, potassium, or calcium and then drying, yields caseinates which have protein concentrations over 90%. Micellular caseins are typically very expensive and in short supply. They’re produced using enzymes, cold processing, and nanofiltration. This “no-heat, no acid processing” yields the ultimate form of casein. Unlike whey protein, casein isn’t rapidly absorbed. It tends to form a “gel” in the gut which causes it to be released more slowly into the intestines for absorption. An ideal time to consume a casein-based protein supplement is before bed. This allows you to feed your muscles through the night when you’re unable to supply them with the protein they need to repair and build muscle tissue and reduce catabolism.

Casein

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