Whey & Casein Blend Protein Powder

Whey and casein blend protein is a bulk bovine milk protein powder in which two separately purified milk fractions are recombined in a ratio the formulator chooses. The whey side is whey protein concentrate at 80% protein or whey protein isolate at 90%, carrying beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin and the immunoglobulins. The casein side is micellar casein concentrate at 85% protein on a dry basis, or calcium or sodium caseinate where an emulsifying protein is wanted; both carry the alpha-s1-, alpha-s2-, beta- and kappa-caseins that make up the casein micelle. Bovine milk protein is naturally about 80% casein and 20% whey, so the point of a blend is to set that ratio deliberately rather than accept the native one. Thovek supplies 50:50, 60:40 and 70:30 whey:casein as standard and will blend to any ratio against a signed specification. The two fractions behave differently once ingested, and that is the commercial logic of the product. Boirie and colleagues (PNAS, 1997) fed intrinsically labelled whey and casein and reported that whey produced a large but short-lived rise in plasma amino acids, while casein, which clots at gastric pH and empties slowly, produced a prolonged plateau of moderate hyperaminoacidaemia; they named them the fast and slow milk proteins. A blend therefore supplies both an early and an extended flow of dietary amino acids from a single powder, which is why formulators specify it for bedtime, meal-replacement and clinical formats rather than a single-fraction powder. The fractions also differ in food-technology terms: whey gives solubility, clean flavour and heat-set gelation, while casein gives viscosity, water binding, foam stability and, in caseinate form, emulsification. Both fractions carry a PDCAAS of 1.00; published values put whey at roughly 11 g leucine per 100 g protein against roughly 8-9 g for casein, so a blend sits between the two. Each batch is blended from membrane-separated dairy fractions in an FSSAI-licensed food facility and released against a lot certificate covering protein by Kjeldahl at the dairy nitrogen factor of 6.38, moisture, fat, ash, lactose, pH, particle size, full pathogen and indicator microbiology, heavy metals and melamine. Declare this ingredient as MILK on your finished label; the instantised grade also carries SOY from the lecithin used for agglomeration, and a lecithin-free grade is available where a soy declaration is unwanted. The material is vegetarian but not vegan, contains lactose, is of bovine dairy origin with no bovine or porcine slaughter derivative, and is non-GM. Halal and kosher certification, HACCP and ISO 22000 documentation, a full allergen and origin statement and a nutritional and amino acid profile are available on request and ship with each consignment.