Hydrolysed Casein Protein

Hydrolysed Casein Protein
Hydrolyzed Casein Label

Low Molecular Weight – Rapid Absorbtion – Anticatabolic


91% P – 0.2% C – 1% F

2 or more, SAVE 2.8% | 4 or more, SAVE 5.7% | 6 or more, SAVE 10% | 10 or more, SAVE 14.3%

Supplied in 1kg units



In stock


WARNING: This is an advanced supplement. It has a bitter taste but will significantly boost recovery from intense workouts.

MyoPures HCP is a high quality moderately hydrolysed caseinate that is rich in low molecular weight peptides. 62% of these peptides have a molecular weight less than 1500 daltons.

Unlike calcium caseinate which is slowly digested, HCP is rapidly digested.

Hydrolysed Casein Protein vs Hydrolysed Whey Protein Isolate

Hydrolysed casein protein (HCP) has much lower fat (0.9% vs 3.1%) and lactose (0.2% vs 13%) compared to hydrolysed whey protein isolate (HWPI). HCP has a inverted U-shaped molecular weight profile whereas the molecular weight profile for the HWPI is U-shaped. They both have similar levels of sodium and potassium. There is some evidence that HCP may be superior to hydrolysed whey protein isolate HWPI in promoting both fat loss and muscle gain. It may also be useful in other applications, which require a rapidly digested protein.


Suggested Use:

Demling and DeSanti (2000) compared a casein hydroylsyate to a whey hydrolysate in overweight men on a high protein (1.5g/kg excluding supplementary protein) hypocaloric diet (80% of maintenance calories) combined with resistance training. They found superior fat loss and lean muscle mass gains with the casein hydrolysate. Men on the diet lost an average of 2.5kg fat with no lean mass gains. Whey hydrolysate supplementation produce an average fat loss of 4.2kg, lean mass gain of 2kg and a strenght increase of 29%. Supplementation with hydrolysed casein protein produced an impressive 7kg loss in fat mass, 4kg increase in lean tissue mass and a 60% increase in strength. The researchers concluded that the “… significant difference in body composition and strength is likely due to improved nitrogen retention and overall anticatabolic effects caused by the peptide components of the casein hydrolysate.” To take advantage of these benefits HCP can be either subsituted for or combined with HWPI in the recovery formulation described here. The supplementation regimine used in the Demling and DeSanti study was was 70-75gm of HCP in two servings 8-10 hours apart.

1 level scoop of MyoPure hydrolysed casein protein is approximately 27g.


The taste is BITTER. How bitter? Well…Taste is awfully subjective. Beer tastes absolutely horrible the first time most people try it. Some of us soldier on and learn to savour the subtleties of ‘bitter’. Cigarettes are another good (or bad) example. I don’t find the taste hydrolyzed protein particularly offensive and neither do others. However, some just can’t stand the taste. You have been warned.


Milk Protein Powder

Made in:

New Zealand

Summary Nutritional Facts

Average per serveAverage per 100g
Energy477Kj 1590Kj
Protein27g 91g
Fat0.3g 0.9g
Carbohydrate0g 0.2g
Sodium500mg 1500mg

MyoPures Hydrolyzed Casein Protein is high quality milk protein hydrolysate produced in New Zealand by controlled enzyme treatment of casein to produce amino acids, peptides and polypeptides. The casein protein base material is highly nutritious. Since the enzyme treatment is a mild and carefully monitored process, the essential amino acids remain intact and the protein remains high in quality. This bland hydrolysate is designed to provide a range of peptides and oligopeptides and have good emulsification properties. The product has excellent nutritional properties and very good emulsification properties with a low flavour profile and low lactose and fat.

Typical Composition

Protein (TNx 6.47*)(As is)91.3% (Dry basis) 94.8%
Minerals, vitamins, etc4.2%
*NB.The nitrogen factor increases as a function of the degree of hydrolysis to compensate for the decreased proportion of nitrogen in a small peptide or amino acid compared to the protein.

from Molecular Weight Profile

> 20,000 daltons4.8%
10,000 – 20,000 daltons13.8%
5,000 – 10,000 daltons17.8%
2,000 – 5000 daltons25.7%
500 – 2,000 daltons22.1%
200 – 500 daltons7.3%
< 200 daltons8.4%

Typical Molecular Analysis

Amino nitrogen1.2%
Total nitrogen14.3%
Degree of hydrolysis9.0%
Casein Phosphopeptide16%
Free amino acids6%

Mineral Analysis

Mineral content (per 100g)

Typical Physical Properties

FlavourClean and bland
pH(5% at 20¼ C)7.5

Typical Microbiological Estimates

Standard Plate Count (1g)<1,000
Salmonella (750g)Absent
Yeasts and moulds (1g)<10
Coliforms (1g)Not Detected
E. Coll. (1g)Not Detected
Coagulase Positive Staphylococci (1g)Not Detected

Amino Acid Profile

Amino Acids per 100g Protein Branch Chain Amino Acids
Other Essential Amino Acids
Other Amino Acids

Quality Assurance Strict quality control procedures are enforced during manufacture. The manufacturing environment is also subject to regular monitoring and control.

Final product is sampled and tested for chemical sensory and microbial parameters using internationally recognised procedures. During storage and shipment, precautions are taken to ensure product quality is maintained.

Each package is identified, enabling traceback.

Weight1.02 kg
Dimensions10 x 5 x 5 cm


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