92% micellar casein isolate

Micellar casein isolate (92%): 

• Non-instant milk protein isolate (MPI; soy-lecithin free)

Flavoured micellar casein isolate (92%):

• Non-instant milk protein isolate (MPI; soy-lecithin free) 
• Flavour: Frutafit® HD inulin
• Sweetener: Splenda® sucralose
• Tolerase L Lactase
• Bacillus coagulans GBI-30 6086

Nutritional values per 100 g of micellar casein isolate (92 %):

• Protein : 84g
• Carbohydrates : 3g
• Fat: 1,5g
• Calories : 362 kcal
• BCAA : 16,4g

Nutritional values per 100 g of flavoured micellar casein isolate (92%):

• Protein : 78,4g
• Carbohydrates : 10,2g
• Fat: 0,9g
• Calories : 363 kcal
• BCAA : 15,3g

** Minerals: Naturally contained - 1 g (gram) = 1000 mg (milligram) -
The protein contents indicated in the nutritional composition of Nutrimuscle 92% micellar casein isolate are for 40g, 100g or 120g of powder in the package, which is what you will actually consume.
The values on "dry extract" are therefore not displayed as we explain in our page on our transparency.

The amino acid values indicated in the aminogram of Nutrimuscle 92% micellar casein isolate are per 100g of powder in the package (100-1), i.e. what you will actually consume, and for 100g of 'amino acids (100-2).

The values on "dry extract" are therefore not displayed as we explain in our page on our transparency.

Nutrimuscle micellar casein isolate (92%) is for people who want to vary their protein and amino acid sources, and, in particular:

• Athletes wanting to build muscles
• Less active people following a diet, for its appetite-suppressant qualities and fat-loss action

Micellar casein isolate (92%) acts quickly after consumption. In 30 minutes, the level of amino acids in your blood multiplies by five, and the level of BCAAs (the most anabolic amino acids) increases by 150%. Six hours after consumption, your amino acid level will remain four times higher, and your BCAA level will still be doubled. Seven hours after consumption, amino acid levels slowly start returning to their initial values. Time for another dose of Nutrimuscle micellar casein isolate (92%), or enjoy a high-protein meal.
First thing in the morning
You'll need a high dose of protein to fill your empty stomach first thing in the morning, because at this time your digestive system takes a lot of the protein from that first meal. Upping your intake ensures that your muscles also receive all the protein they need. (1) This anabolically disastrous situation explains why simply eating protein in the morning almost triples the magnitude of anabolism (2).
Between meals
Take 20 to 30 grams of micellar casein isolate (92%) every three hours, in addition to meals, to fill any anabolic gaps.
In the evening and at night
To limit overnight proteolysis, taking 30 grams of micellar casein isolate (92%) just before bed makes it possible to block nocturnal catabolism and replace it with powerful anabolism. You can even take 20 grams of micellar casein isolate (92%) during the night in order to maintain good nitrogen levels.
Before a training session
Taking 20 grams of micellar casein isolate (92%) one hour before exercise minimises catabolism.
After a training session
Take 20 to 60 grams of micellar casein isolate (92%) immediately after exercise, especially if you can't eat quickly after your session, or don't want to eat too quickly in order to benefit from the boosted fat oxidation that follows training for as long as possible, or if you intend to do a cardio workout after weight training. Taking micellar casein isolate (92%) will ensure an anabolic response and inhibit the catabolic effect of the cardio without hindering its lipolytic (anti-fat) effect.

Our 92% micellar casein isolate has no added flavourings and simply offers a natural milky taste. It can be consumed as it is or sweetened with Nutrimuscle sucralose or Nutrimuscle stevia. Or why not try the delicious chocolate, vanilla, strawberry, or banana flavoured versions?

How do I prepare and consume my proteins?
Gas generated by the consumption of protein powder do not come from the protein itself. It mainly comes from the temperature of the liquid in which it is diluted. Cold liquid, which is often too cold, consumed several times a day in high quantities (1.5 to 2 litres) creates a thermal shock in the digestive system, causing bloating, gas, or even a case of the runs if you're very sensitive.
Nutrimuscle recommends consuming its protein products in a room-temperature liquid: prepare your protein in the morning in a bottle and then consume throughout the day. You have a smooth, even mixture, because the bubbles have evaporated. So, say goodbye to burps! What's more, the ambient temperature of the contents will not disturb your digestion, so gas is also a thing of the past.

This study (4) sheds new light on the type of BCAAs that you should take with your protein.
Nutrimuscle BCAAs come in two different forms:

1. BCAA 4.1.1 Builder: most rich in leucine, which optimises anabolism.
2. BCAA 2.1.2 Resistance: rich in leucine and valine to combat catabolism and training fatigue.

Casein consumption induces a lesser rise in leucine. That's why we advise consuming it in conjunction with our BCAA 4.1.1 Builder which is richer in leucine. It would be less advisable to do the opposite, as this would cause further imbalance in the aminogram instead of rebalancing it and thus creating an environment more conducive to anabolism.

Synergies between supplements  ;

Nutrimuscle micellar casein isolate (92%) presents a synergy with whey protein, but it tends to slow down its assimilation.
Adverse reactions between supplements
To avoid bloating, micellar casein isolate (92%) is not to be taken at the same time as potassium bicarbonate.

• (1) Pennings B. Exercising before protein intake allows for greater use of dietary protein-derived amino acids for de novo muscle protein synthesis in both young and elderly men. Am J Clin Nutr. 2011 Feb;93(2):322-31. 
• (2 ) Levenhagen DK. Postexercise nutrient intake timing in humans is critical to recovery of leg glucose and protein homeostasis. Am J Physiol Endocrinol Metab. 2001 Jun;280(6):E982-93.

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It's rare for consumers to have access to the names of the suppliers of the raw materials that go into the supplements they consume. However, this is essential to ensure product traceability. Nutrimuscle Micellar Casein isolate (92%) is manufactured by a French cooperative, La Prospérité Fermière, which unites 1200 milk producers in the Nord-Pas-de-Calais region. This agricultural cooperative, founded in 1949, produces its casein through the HACCP- and ISO9001-certified INGREDIA group, which it created in 1991.
All the milk producers in this cooperative are committed to rearing their cows traditionally, respecting the animal as well as nature. These are family-sized farms and not industrial ones. As a result, the cows most often enjoy a diet of produce grown locally by the same farmer. Thus, the vast majority of the milk is produced in compliance with the national breeding best practices charter.
INGREDIA is reputed as a global expert in:
• Mild cracking (separating proteins from the rest of the milk) through fractionation processes such as biological hydrolysis
• Protein drying processes that do not impair the substance, which make it possible to obtain very fluid proteins
• Dry mixing once the milk has been reduced to powder.

INGREDIA is exclusively specialised in cracking and milk protein production techniques. This specialisation explains why INGREDIA has always been a leader when it comes to innovation. INGREDIA is the first entity in Europe to have protein ultrafiltration units. Thanks to the collaboration between the cooperative La Prospérité Fermière and INGREDIA, the traceability of the milk used as a raw material for proteins is both excellent and comprehensive.

The liquidisation of protein seems like a good idea, but some manufacturers take advantage of this step to add chemical molecules to the protein, which are often derived from GMOs. This is the case with soy or carboxymethyl cellulose (CMC), which have no place in a protein, and yet they pollute many of them.
While Nutrimuscle micellar casein isolate (92%) has been thinned to facilitate its use, at no point are soy, carboxymethyl cellulose, or other emulsifiers or additives added. Nutrimuscle micellar casein isolate (92%) is the same at the entrance to the 'fluidisation bed' as it is at the exit, which is rarely the case for competing proteins. In addition, the evaporation process is carried out cold and not hot, as is commonly done, to avoid impairing the protein.

No chemical or genetic modifications
A simple chemical process (known as ‘instantisation') makes it possible to transform poor quality, completely insoluble proteins into proteins that dissolve in water. At Nutrimuscle, we prefer to use high-quality proteins and avoid chemical processes. Nutrimuscle micellar casein isolate (92%) is 'non-instant'. Therefore, it does not contain transgenic soybean lecithin (GMO) or carboxymethyl cellulose and has not been treated with ionising radiation.

Why is a lot of protein processed with calf rennet?
Rennet is essential for altering the molecular structure of milk proteins to turn them into cheese. Technically, rennet is used to flocculate the casein part of the milk.
Nutrimuscle micellar casein isolate (92%) is not treated with calf rennet. The integrity and quality of the amino acids are therefore not altered, and no foreign animal residues are present. Nutrimuscle's micellar casein isolate (92%) is therefore perfect for vegetarians who wish to supplement their diet with protein.

Casein isolate should not be confused with caseinate.
Calcium or magnesium caseinates are very old forms of casein. They are extracted using sulphuric acid. This is a chemical process, which, of course, alters the quality of the protein. They're rarely used these days because they are not easily digestible proteins.
They are also low in leucine, the most anabolic amino acid. Nutrimuscle micellar casein isolate (92%) contains 50% extra (12% compared to an average of 8% in caseinates). However, it is unfortunately still possible to find caseinates in some powdered proteins, as they are cheap to produce and thus more profitable. You should therefore always check the ingredients label before you buy.

Muscle mass gain

A new study compared the behavior of a native micellar casein when it is used:
• Right after weight training (8 heavy sets for the thighs in this study);
• On an empty stomach, at rest.

In 40 minutes, taking 20 g of native micellar casein increases the post-workout blood leucine level by 50% and the resting blood leucine level by 100%. One hour after taking the dose, the level of leucine in the blood is almost back to its starting point after training, and is 50% higher than at the start with rest (1). These differences cannot be explained by slowing down or malabsorption of the protein due to training. They reflect a more intense use of amino acids, due to the stimulation of muscle anabolism by physical effort.

Ideal for spaced meals
If you eat infrequently, either out of habit (no breakfast or midday lunch for example), or out of obligation (no possibility of catering at your place of work) or by choice (low calorie diet - the removal of meals allows you to eat less), casein becomes the protein of choice to cover these periods of anabolic vacuum.

On the other hand, if you eat frequently, to quickly increase your muscle mass, it is better to use a whey, which acts faster, which allows you to multiply the meals instead of reducing the frequency, as is the case with casein. This difference in the rate of assimilation between casein (digested very slowly) is due to the fact that once in the acid of the stomach, the casein starts to curdle, which forms a precipitation which will stagnate for a long time in the stomach. stomach. It is by this same type of milk curdling process that cheese is made, and therefore that the milk changes from a liquid state to a solid state. Even in the intestine, this solid precipitation of casein will digest very slowly. This is because the alpha-lactalbumin and beta-lactoglobulin that make up casein are very resistant to gastric and duodenal digestion (1).

Casein will therefore “stuff” the digestive system in an efficient and lasting manner. This is how it reduces appetite in a completely natural way. Casein is also the protein that best suppresses appetite. On the contrary, whey does not rush into the stomach. That's why we don't make cheese from whey. On the contrary, cheese makers eliminate whey, either by dumping it in the sewer or by selling it to low-end protein merchants (be careful, do not confuse whey waste, called cheese whey with dairy whey. , which is directly derived from milk. Unlike cheese whey, dairy whey has not been spoiled during separation from casein). Without this precipitation in contact with stomach acid, whey can be assimilated very quickly without cluttering the digestive system.

As a result, whey is a preferred protein when looking for muscle gain and weight gain. Casein is more suitable for a diet when you want to lose as much fat as possible while limiting muscle wasting as much as possible.

Effectiveness against extra pounds
When you go on a diet to lose fat, you have to review your entire food program as well as the nature of your supplementation. The number 1 protein when trying to lose fat is micellar casein (also called total protein). In fact, in order to reduce your calorie intake, you need to space your meals more apart in order to eat less. This spacing can be done by going from a whey (fast digesting protein) to micellar casein (slow digesting protein which will limit catabolism).

On the contrary, to gain lean muscle, it is advisable to favor the whey isolate which, thanks to its speed of digestion, makes it possible to multiply small anabolic meals. In this context, micellar casein becomes counterproductive, because it does not allow eating as frequently as with whey isolate due to its slowness of action. However, this remark is only true during the day. At night, micellar casein helps limit nocturnal catabolism, whether you are gaining muscle or losing fat. A new study reinforces the status of micellar casein as an anti-fat protein (2). Compared to whey, micellar casein increases the use of our own fat for fuel. In other words, thanks to the intake of micellar casein, our body burns its fat more readily than with a whey providing as many calories.

Micellar casein, by favoring the use of lipids, will protect the integrity of muscle mass, which reinforces its status as an anti-catabolic protein. Destroying your fat being the number 1 goal of the diet, micellar casein therefore turns out to be our best ally during calorie restriction.

The ideal nighttime protein
Since we don't eat at night, our muscles catabolize. Indeed, we remain like this between 6 and 10 hours without eating. It wouldn't occur to anyone to stay that way during the day, so why do the same at night? This is all the more shocking since it is at night that our muscles are the most able to recover if we give them the means (amino acids).

Thus, in bodybuilders who go a whole night without eating, almost 8 hours, the level of net protein catabolism reaches a total of 11 micromoles per kilogram of body weight. In other words, at night we lose muscle because we go too long without eating. On the contrary, when those same bodybuilders drink 40g of casein before going to bed, they switch from a situation of net catabolism to a situation of anabolism with a protein retention of 61 micromoles per pound of body weight (3 ). This difference is largely explained by a 22% higher muscle anabolism with casein than without (3). Indeed, the slow digestion of casein helps provide muscles with all the amino acids they need to recover throughout the night.

Proteins contribute to the development and maintenance of muscle mass.

• (1) Inglingstad RA. Comparison of casein and whey protein digestion of equine, bovine, goat and human milk by human gastrointestinal enzymes. Dairy Sci. Technol. 90 (2010) 549–563.
• (2) Lorenzen J. The effect of milk proteins on appetite regulation and diet-induced thermogenesis. European Journal of Clinical Nutrition (2012) 66, 622–627.
• (3) Res, PT. Protein Ingestion Prior To Sleep Improves Post-Exercise Overnight Recovery. Med Sci Sports Exerc. 2012 Aug; 44 (8): 1560-9.
• (4) Pennings B. Exercising before protein intake allows for greater use of dietary protein-derived amino acids for de novo muscle protein synthesis in both young and elderly men. Am J Clin Nutr. 2011 Feb; 93 (2): 322-31.
• (5) Evenepoel P. 13C-egg white breath test: a non-invasive test of pancreatic trypsin activity in the small intestine. Gut. 2000 Jan; 46 (1): 52-7.
• (6) Evenepoel P. Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques. J Nutr. 1998 Oct; 128 (10): 1716-22.

• Ingredia Analysis
• Toxic Ingredia Analysis
• SHA Analysis (Flavoured)

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