» Sustained/Slow Release Proteins Supplements

Sustained release powders mean that when consumed, the user gets an ongoing release of amino acids into the blood stream for a number hours later due to the various forms of protein contained in the powder and the different digestion rates they contain. Sustained Release Proteins can be utilised at anytime of the day or night and are also suitable as a meal replacement if need be. They are can be any mixture of fast, medium and slower release to give that timed release effect.

CASEIN
Milk protein is made up of about 80% casein and 20% whey protein and interestingly enough cannot denature, meaning it has high bio availability. Casein has been around for a long time but is only now obtaining a high profile amongst body-builders and dieters for its ability to slowly release amino acids into the blood stream for up to 8 hours. This gives casein a dual role as a dietary supplement. Firstly it is a great protein to take before bed so the amino acids are released gradually throughout the night and maintaining a positive nitrogen balance in the body (meaning it keeps the body anabolic) and builds muscle. As for dieters it aids with a feeling of fullness and therefore great for dieters to stop them from getting hungry. It does this by forming a gel in the stomach that slowly breakdown therefore keeping the stomach fuller for longer As opposed to fast release protein that have a fast gastric emptying time (GET) which a terrible for dieting on as they leave you feeling hungry minutes after consumption.

EGG WHITE/ ALBUMEN PROTEIN
Once considered the King of protein powders the humble egg white has been relegated to a distant second by the new king of protein powders; Whey. Egg white is the common name for the clear liquid (also called the albumen or the glair) contained within an egg. It is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg – Eggs anyone? I can see why it fell out of favor, Yuk!

Albumen consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and also of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat.
Egg whites are dried and then sprayed to increase the content our concentration of egg white protein which is found in egg white powders today

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