Thermal Labs ultimate goal is to offer supplements that have an edge over what’s currently on the market, and formulating their isolate protein was no different. IsoBlast, the newest member to the Thermal Labs range, is a blended isolate protein containing both premium whey protein isolate, as well as milk protein isolate, in a 50:50 ratio for maximized muscular growth and recovery. By combining the two types of isolate protein, they could take advantage of the benefits that both have to offer – double the perks for double the gains! While most people are familiar with the more common whey protein isolate, we thought we’d fill in some blanks around milk protein isolate. Specifically, what is milk protein isolate and why did Thermal Labs want it in this product?
What is milk protein isolate?
Cow’s milk comprises two main types of protein, casein protein and whey protein, in a ratio of around 80% to 20%, respectively. When casein or whey protein powders are produced, they are derived from one or other of these protein components. In contrast, milk protein isolate is derived from skim milk powder, which means it retains both the casein and whey in an approximately equivalent ratio (80:20). The high proportion of casein, in particular, allows you to utilize the benefits of this more slowly digesting protein, in addition to the rapid spike in amino acids that results from taking whey protein isolate.
Like other isolate proteins, the filtration process that is undertaken to produce milk protein isolate removes most fat and lactose, to give you a powder with a very high protein content and negligible fat, carbohydrate, or sugar. Although still unsuitable for those with a cow’s milk protein allergy, most people who are sensitive to lactose can tolerate milk protein isolate with no issues.
Key points:
- Milk protein isolate has a similar composition to cow’s milk, with a ratio of 80% casein to 20% whey protein
- Milk protein isolate is produced through filtration processes from skim milk powder
- Milk protein has a high protein content with minimal carbohydrate, fat, or sugar (lactose)
What are the benefits of milk protein isolate?
On a scale of protein powders, whey protein isolate is typically seen as the most rapidly digesting. Consuming whey protein isolate causes a quick rise in amino acids, which allows your body to kickstart the muscle building process. This is desirable, but the effects are relatively short lived. On the other hand, due to its high percentage of casein protein, milk protein isolate is more slowly digested, and as a result offers a steadier trickle of amino acids over an extended period of time. This ensures your muscles are continually fueled with the building blocks that they need for growth and repair, particularly when it has been a while since you’ve last eaten.
Thermal Labs has formulated IsoBlast to utilize both these digestion speeds – whey protein isolate is broken down fast to stimulate muscle protein synthesis, while milk protein isolate keeps the muscles fueled for longer to enhance muscular growth and reduce the likelihood of any muscle breakdown. Milk protein isolate also has the added advantage of helping you to feel fuller for longer (due to its slower rate of digestion), which is great if you are watching your calorie intake.
Key points:
- Milk protein isolate is slower to digest resulting in a slower, more sustained release of amino acids
- Steady fuel for muscles can increase muscle growth and reduce muscle breakdown
- Milk protein isolate assists in keeping you feeling fuller for longer
So, in summary, milk protein isolate is what you didn’t know your usual isolate proteins are missing! It has a high protein content, a full complement of essential amino acids including the all-important branched chain amino acid leucine, retains the protein composition of milk (80% casein, 20% whey), and provides you with the benefits of more slowly digesting casein protein, including sustained amino acid release, support for increased muscle building, and decreased muscle catabolism.
