Creating the Perfect MRP

[CryingEmo]

I'm going to start buying a few LB's here and there of MRP mixes to see what comes out the best.


Ideally, it seems to me that protein should be at least 80% of the MRP, the other 20% carbs and fats, the carbs being mostly fiber.


So far I tried a mix of:

30% Whole Egg
30% Micellar Casein
30% WPI
10% Psyllium Husk Fiber


With this i used the BSN vanilla flavoring system, and it turned out pretty good.

Taste: 8/10 (egg protein may have added a bit of sulphur taste)
Mixability: 9/10
Profile: 10/10



What should I try next, suggestions, comments?

 

[CryingEmo]

Further details...


My macros came out to be:


20.7 grams of protein
2.7 grams of carbs, all fiber
2.7 grams of fat from egg



I may add some more fat, and carbs.


The goal is saiety for as long as possible, hence the micellar casien, fiber, and healthy fats.




I'm thinking of going 50% MC, 15% egg, 15% isolate, 10 % Psyllium Husk, 10% Flax Oil Powder.

 

[p5sky]

I like using CMDI in my MRP, you get the whey and the casein proteins. I also add egg along with brown rice starch and psyllium husk. The taste is better with a high % OF cmdi

 

[CryingEmo]

I like using CMDI in my MRP, you get the whey and the casein proteins. I also add egg along with brown rice starch and psyllium husk. The taste is better with a high % OF cmdi

What's CMDI?

I just want Micellar Casein for the slow digesting nature of it.

 

[CryingEmo]

After further review, my first MRP is growing on me. It is very filling.