Sci-Muscle, Intensive Muscular Development
2012-7-27 20:00:00 GMT+00:00

CASEIN - Sustained release technology

1.8kg

£68.00

900g

£36.00

Enhances muscle growth and recovery

SCI-MUSCLE CASEIN™ contains pure spray-dried Calcium Caseinate and Peptide Bonded Glutamine. It supports rapid, complete muscle recovery and is scientifically formulated to ensure an optimal, steady amino acid release into the body, without any bloating effects. Unlike whey, which is absorbed quickly in the body, Calcium caseinate is a protein extracted from the insoluble portion of milk and purified in a chemical process. Calcium Caseinate can take up to four hours to digest. This makes calcium caseinate an excellent choice of protein right before bedtime, since it offers a slow, steady synthesis of aminos, promoting muscle mass. It has also been shown to be anti-catabolic. Preventing catabolism can create an optimum environment for muscle growth. The slow "timed release" effect of casein can significantly inhibit catabolic protein breakdown in the body, making it an ideal choice for your last meal before sleep or for breakfast to provide a steady stream of amino acids in the morning.

sci-muscle protein shaker 700ml

Flavours

CASEIN supplement facts

INGREDIENTS:
Casein (Calcium Caseinate), Peptide Bonded Glutamine (from Hydrolysed Wheat Protein), Cacao (for chocolate flavour only), Flavour, Sweetners: Sucralose, Acesulfame Potassium.
DOES NOT CONTAIN ASPARTAME, GMO INGREDIENTS.

ALLERGEN INFORMATION:
Contains Milk, Wheat. Produced in an environment that produces Milk, Egg, Soy, Wheat, Peanuts and Nuts.

DIRECTIONS:
Mix 24g (approximately 1/2 scoop) with 150ml of water or milk.

PROFESSIONAL ATHLETES:
Mix 48g (1 rounded scoop) with 200ml of water or milk.

WARNING:
Do not exceed the Recommended Daily Allowance.

Disclaimer:
This product is not intended to diagnose,treat, cure, or prevent any disease. Food supplements should not be used as a substitute for a balanced and varied diet. Do not exceed recommended daily dosage.

References

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  2. Lönnerdal B, Forsum E. Casein content of human milk. Am J Clin Nutr. (1985)
  3. Kunz C, Lönnerdal B. Re-evaluation of the whey protein/casein ratio of human milk. Acta Paediatr. (1992)
  4. Belloque J, Ramos M. Determination of the casein content in bovine milk by 31P-NMR. J Dairy Res. (2002)
  5. Kumar A, et al. Chymosin and other milk coagulants: sources and biotechnological interventions. Crit Rev Biotechnol. (2010)
  6. Johnson ME, Lucey JA. Major technological advances and trends in cheese. J Dairy Sci. (2006)
  7. Huffman LM, Harper WJ. Maximizing the value of milk through separation technologies. J Dairy Sci. (1999)
  8. Pastorino AJ, Hansen CL, McMahon DJ. Effect of salt on structure-function relationships of cheese. J Dairy Sci. (2003)
  9. Pastorino AJ, Hansen CL, McMahon DJ. Effect of pH on the chemical composition and structure-function relationships of cheddar cheese. J Dairy Sci. (2003)
  10. Lilbaek HM, et al. Improving the yield of Mozzarella cheese by phospholipase treatment of milk. J Dairy Sci. (2006)
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  12. Microfiltration in Cheese and Whey Processing
  13. Solanki G, Rizvi SS. Physico-chemical properties of skim milk retentates from microfiltration. J Dairy Sci. (2001)
  14. Muro Urista C, et al. Review: Production and functionality of active peptides from milk. Food Sci Technol Int. (2011)
  15. Kim JH, et al. Efficacy of alphas1-casein hydrolysate on stress-related symptoms in women. Eur J Clin Nutr. (2007)
  16. Messaoudi M, et al. Effects of a tryptic hydrolysate from bovine milk alphaS1-casein on hemodynamic responses in healthy human volunteers facing successive mental and physical stress situations. Eur J Nutr. (2005)