T Nation

Differnce in Micellar Proteins?


What is the differance between the Micellar Protein in Metabolic Drive and that found in other brands? I have been led to believe that unless milk is being processed for cheese, micellar protein is cold processed, and therefore does not destroy the delicate proteins. I've also been told (in person) by a leading European brand that they do not produce a micellar protein blend, because micellar protein is simply skimmed milk minus the carbs. What's the secret to Metabolic Drive's Micellar Casein?


Our "secret" is simply that there's a large amount of micellar casein in Metabolic Drive.

Every company I know of that uses micellar casein has the following words on the label: "contains micellar casein."

Well, my saftey deposit box contains money, just not a whole lot of it.

Micellar casein, as you noted is very difficult to make (it's not just "skim milk"). It's also very expensive.

Roughly half the protein in each scoop of Metabolic Drive is micellar casein, whereas other products only use a few grams.

If we were to sell Metabolic Drive in stores, we'd probably have to charge between 75 and 90 dollars a tub.

However, because we sell it direct, it's priced where practically anyone can afford it.


Something I've always wondered...

Does the same formula that you use in the powder get used in the bars?


I've heard some talk about micellar "alpha" and "beta" caseins. What is the story on this? Or is it just one companys marketing mumbo-bullshit?


Micellar Casein is not skim milk minus the lactose. Milk protein is approx 80% casein and 20% lactalbumin.

Since milk is a multiphasic, i.e fat,casein,micells,lactalbumin and in colloidal suspension, isolating any component in an undenatured form is very expensive and time consuming.

Whey products are easier because of their availablity after other uses, like in cheese manufacture, but micellar casein is extracted without acid.

Casein has many uses, I mean some of the stuff that oozes out of your chicken in the pan is often a sodium and casein mix. Its also used in Ice Cream manufacture sometimes.

Traditionally casein is isolated by a low pH precipitation method. By this method there is a considerable loss of the target's therapeutic benefits, for example denaturisation, damage of protein structure and a resulting lower biological value.

By replacing the acid precipitation method by more gentle techniques like filtration (micro/nano) the protein is not damaged. No acid or heat is used.