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Micellar Casein Protein
Micellar Casein Protein - Vanilla / 1'000 g is backordered and will ship as soon as it is back in stock.
- Micellar casein from Vilgain with slow protein release overnight
- Releases protein gradually over up to 7 hours
- For the evening and longer breaks between meals
- High protein content, low in fat and with a thick, creamy consistency
- European milk, every batch tested and gently ultrafiltered
- No artificial flavours, sweeteners or guar gum
- DIAAS score of 120, an excellent protein source according to the FAO
- Lab tests: heavy metals and microbiological parameters
Micellar Casein Protein
Micellar Casein Protein - Vanilla / 1'000 g is backordered and will ship as soon as it is back in stock.
- Micellar casein from Vilgain with slow protein release overnight
- Releases protein gradually over up to 7 hours
- For the evening and longer breaks between meals
- High protein content, low in fat and with a thick, creamy consistency
- European milk, every batch tested and gently ultrafiltered
- No artificial flavours, sweeteners or guar gum
- DIAAS score of 120, an excellent protein source according to the FAO
- Lab tests: heavy metals and microbiological parameters
The night-time protein with slow protein releaseThanks to its special micellar structure, micellar casein ensures a stable and long-lasting protein release. The protein molecules are protected as they pass through the digestive tract and are released gradually over up to 7 hours, including overnight. That is why Vilgain Micellar Casein Protein is especially popular before bedtime and during long breaks between main meals. |
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Where does casein outperform classic whey concentrate?The difference is in the speed. A classic whey concentrate delivers a fast dose of protein all at once, making it suitable for the time immediately after training. Micellar casein, on the other hand, releases its protein slowly over several hours because the micellar structure is not impaired during production. Proteins contribute to the maintenance of muscle mass. This makes whey suitable straight after exertion, while casein is better for the evening and longer breaks. |
Gently produced by low-temperature ultrafiltration
The casein comes from milk from cows on European farms, and every batch is carefully checked. Ultrafiltration removes larger molecules of fat, lactose, and minerals; pressure increases the protein concentration; and spray drying produces a fine powder. The formula contains no artificial flavours or sweeteners and no guar gum as a thickener. The flavoured varieties are sweetened with steviol glycosides from stevia, while the unflavoured version consists of 100% micellar casein concentrate.
Protein with excellent usability for your body
Micellar casein stands out for having one of the highest bioavailabilities among proteins. On the DIAAS scale, the indicator of protein quality, it scores 120 points. According to the FAO, proteins with a value above 100 are considered excellent protein sources. Protein contributes to the maintenance of normal bones.
How to use Vilgain Micellar Casein Protein
Add one 30 g measuring scoop to 250 ml of water and mix well. The thick, creamy consistency of the shake is typical of casein. The best time to take it is in the late afternoon or evening, before bed, or before longer periods with low protein intake. One 1,000 g pack provides 33 servings.