EVOCASEIN 2.0 (MICELLAR CASEIN + DIGEZYME®)

•  Micellar casein.
•  Delicious flavours.
•  With Digezyme®.
•  Creamier texture.
•  Suitable for vegetarians.
•  To drink or eat with a spoon.

What is Evocasein 2.0?

Evocasein 2.0 (Micellar Casein + Digezyme) by SportSeries is a vegetarian powdered food preparation based on micellar casein with Digezyme^® enzyme complex, with sweetener.

Mammalian milk contains two protein fractions, whey and casein, both of which contain proteins of high nutritional quality, which is why milk proteins are so highly valued in human nutrition. Whey is Whey, and Evocasein 2.0 is made from caseins.

Evocasein 2.0 is a food preparation suitable for vegetarians.

Why take Evocasein 2.0?

Evocasein 2.0 contains proteins with a unique micelle structure. This gives it characteristics that no other protein source possesses.

When we count the quality of a protein by taking into account the truncated percentage of digestibility of its amino acids, the highest quality is found at 1,00.

However, when this value is not truncated, casein stands out above others, reaching a value of 1,23 (Hoffman and Falvo, 2004).

Protein functions

Evocasein 2.0 contains up to 82% of its composition in proteins.

Why buy Evocasein 2.0 (Micellar Casein + Digezyme^®)?

Want to know what makes Evocasein 2.0 the protein you're looking for? Stay and we'll tell you!

100% Micellar casein

Casein in its native state has a micellar structure, a particular chemical composition resulting from its phosphorylated nature.

Certain treatments such as:

•  High pressures.
•  Addition of sodium chloride.
•  Dephosphorylation.

And other techniques used in the food industry that increase processing speed affect the micellar structures of caseins, denaturing them (Broyard and Gaucheron, 2015).

The casein raw material used in HSN is 100% micellar casein, it has not been subjected to aggressive treatments that affect its chemical structure of 'native phosphocaseinate'.

With Digezyme®

We have added Digezyme™ to Evocasein 2.0.

Digezyme™ is an enzyme complex containing:

•  Proteases (Protein enzymes).
•  Lactases (Enzymes for lactose).
•  Cellulase (Enzymes for cellulose).
•  Lipase (Lipid enzymes)
•  Amylase (Enzymes for starches and starch products).

Obtained by fermentation methods, and not from animal sources like many other enzymes.

Improved texture

Evocasein 2.0 has a creamy texture, thanks to the micellar form and the xanthan gum in the preparation.

Many users use Evocasein 2.0 as a quick shake at any time of the day, the density of the shake is excellent and the texture in the mouth is silky smooth.

Other users prefer to make 'mousse' or casein cream by using more casein per volume of water.

Both methods are valid and do not affect the nutritional characteristics of the product.

We have recently started to test the 'mousse' texture post-production to ensure the best organoleptic properties whether you decide to use it as a milkshake or as a cream.

Grass-fed Cows

The milk from which Evocasein 2.0 is produced comes from grass-fed cows reared in controlled housing conditions.

How to take Evocasein 2.0?

There are two ways of use depending on the desired texture:

• Shake to drink:

Mix one level scoop (30g) with 250ml of water in a shaker with a lump ball or filter grid.

• Mousse to eat with a spoon:

Mix two level scoops (60g) with 250ml of water in a shaker with a blending ball or filter grid, and transfer the contents to a container for consumption.

Which to combine Evocasein 2.0 with?

With:

•  Palatinose powder.
•  Instant Cocoa + Inulin powder.
•  Nut Choco.
•  L-Leucine powder.

Do you want to know more?

•  Boirie, Y., Dangin, M., Gachon, P., Vasson, M. P., Maubois, J. L., & Beaufrère, B. (1997). Slow and fast dietary proteins differently modulate postprandial protein accretion. Proceedings of the National Academy of Sciences of the United States of America, 94(26), 14930–14935.
•  Broyard, C., & Gaucheron, F. (2015). Modifications of structures and functions of caseins: a scientific and technological challenge. Dairy Science and Technology, 95(6), 831–862.
•  Gorissen, S. H. M., Burd, N. A., Hamer, H. M., Gijsen, A. P., Groen, B. B., & van Loon, L. J. C. (2014). Carbohydrate coingestion delays dietary protein digestion and absorption but does not modulate postprandial muscle protein accretion. The Journal of Clinical Endocrinology and Metabolism, 99(6), 2250–2258.
•  Hoffman, J. R., & Falvo, M. J. (2004). Protein - Which is Best? Journal of Sports Science & Medicine, 3(3), 118–130.
•  Majeed, M., Majeed, S., Nagabhushanam, K., Arumugam, S., Pande, A., Paschapur, M., & Ali, F. (2018). Evaluation of the Safety and Efficacy of a Multienzyme Complex in Patients with Functional Dyspepsia: A Randomized, Double-Blind, Placebo-Controlled Study. Journal of Medicinal Food, 21(11), 1120–1128.
•  Trommelen, J., & van Loon, L. J. C. (2016). Pre-Sleep Protein Ingestion to Improve the Skeletal Muscle Adaptive Response to Exercise Training. Nutrients, 8(12).