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I got Calcium Caseinate - and it's FLAVORED

wheystation

Board Sponsor
Hard to believe - But it is finally here. A richly flavored Chocolate Calcium Caseinate.

Now this is not available to the general public, yet......it is a Board Special.

2 lbs at 18.99 for my favorite men on the WEB.

23 grams of protein per 1 oz serving.

Less than 1/2 gram of fat. Less than 1/2 gram of carbs - 99 calories per serving.

Anyone wanting more details, I believe that you know where to find me.

Laura
[email protected]
 
ooooooooooooooooooooooooooo

:D
 
Can anyone explain the difference between Milk Protein Isolate and Calcium Casenate?

Which would be a better buy?
 
I'm not positive, but I think milk protein isolate is a mixture of whey and Caseinate (micellar?).....on another note I'm glad to see you guys carrying the calcium casienate..great for breakfast shakes
 
I am going to let the "big boys" answer this - I only know that I was TOLD to provide it.......anything to keep them happy while we all wait for Peanut Butter.

I am going back to hide, now......

laura
 
wheystation said:
I am going to let the "big boys" answer this - I only know that I was TOLD to provide it.......anything to keep them happy while we all wait for Peanut Butter.

I am going back to hide, now......

laura
Click to expand...
Since you brought it up.... what's the ETA? This is what's holding me back from my order.
 
JonesersRX7 said:
Can anyone explain the difference between Milk Protein Isolate and Calcium Casenate?

Which would be a better buy?
Click to expand...
Milk Protein Isolate = 80% casein and 20% whey
Casein = 100% casein
 
Iron Warrior said:
Milk Protein Isolate = 80% casein and 20% whey
Casein = 100% casein
Click to expand...

Calcium caseinate is just lower quality casien. Milk protein isolate and micellar casein are the same thing. So going for the best value but not as expensive I would get calcium caseinate. I like my MPI though and don't know how calcium caseinate tastes. When you say "Casein= 100% casein" that doesn't make any sense because whatever the source of casein, if its casien then its 20% whey and 80% casein!.
 
Okay - WE LOVE IT....so who is buying it?????? 2lbs for 18.99 is a GREAT DEAL. Drop me an email with your shipping address and BUY SOME!!!!! And please don't forget that the FLAVORED MPI IS AVAILABLE......2.5 lbs for 20.49 --------I AM WAITING. T Bone and SJA cannot do ALL the work here, guys.

Seriously, have a great day - it is a beautiful one in Philly and I will check in later.......Get those orders in.

Laura [email protected]
 
T-Bone said:
Milk protein isolate and micellar casein are the same thing.
Click to expand...


You've said this before, and I'm not sure that it is entirely true. I know of two protein manufacturers who say that these are two different things.

Micellar Casein is supposedly derived from MPI and is a pure form Casein. There may be other manufacturers who call them the same thing when they are trying to sell you MPI (which is derived from casein AND whey from what I understand).

However, I think that the difference noticed is negligible and it isn't necessarily worth the extra money to buy MC.

I say that if you want a slow releasing protein (and can handle lactose) then you can't go wrong with the MPI or CC special.
 
The term micellar refers to the original structure in which casein protein is found in fresh milk, i.e casein micelles. When casein protein is concentrated from fluid milk by using ultrafiltration processing the casein micelles are preserved in their original form. Micellar casein, in powder form, contains in excess of 80% protein and approximately 5% lactose, 2% fat, 9% milk minerals and 4% moisture.
The term micellar therefore refers to casein in it's natural form.

Calcium caseinate is manufactured by the addition of acid to fluid milk. The acid destroys the micellar structure thus destabilizing the milk casuing the casein fraction to precipitate. This fraction is recovered, purified and solubilized using a calcium salt prior to drying. Calcium Caseinate, in powder form, contains approx 88% protein, 1% fat, 4.5% minerals, 0.5 lactose and 6 % moisture.
The amino acid profile per 100 grams of profile is essentially the same for both micellar casein and calcium caseinate.
 
wheystation said:
The term micellar refers to the original structure in which casein protein is found in fresh milk, i.e casein micelles. When casein protein is concentrated from fluid milk by using ultrafiltration processing the casein micelles are preserved in their original form. Micellar casein, in powder form, contains in excess of 80% protein and approximately 5% lactose, 2% fat, 9% milk minerals and 4% moisture.
The term micellar therefore refers to casein in it's natural form.

Calcium caseinate is manufactured by the addition of acid to fluid milk. The acid destroys the micellar structure thus destabilizing the milk casuing the casein fraction to precipitate. This fraction is recovered, purified and solubilized using a calcium salt prior to drying. Calcium Caseinate, in powder form, contains approx 88% protein, 1% fat, 4.5% minerals, 0.5 lactose and 6 % moisture.
The amino acid profile per 100 grams of profile is essentially the same for both micellar casein and calcium caseinate.
Click to expand...


You have been spending way too much time with the mad scientists!!!. On the other handing, reading your post made me think, why don't you make a combination product of slow digesting proteins, micellar casein, milk protein isolate, calcium caseinate, and egg protein. 50%, 25%, 25%, in that order. Then you have one combination product that has all your bases covered.
 
Just wondering...how well does the calcium caseinate mix? I have read before that some brands are extremely chalky and hard to mix.

Thanks
 
leishan said:
Just wondering...how well does the calcium caseinate mix? I have read before that some brands are extremely chalky and hard to mix.

Thanks
Click to expand...
I will let you know if a little more than a week or so. I was able to get ahold of Laura and place my order. Thanks again Laura!

I'll create a thread with my own review of it when I make my shake.
 
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