IO Genix Milk Protein Isolate 100

What is IO Genix Milk Protein Isolate 100?

It is a powdered milk protein isolate, providing 23.64 g of protein per 30 g serving for 102 kcal. The sizes listed here: 1 kg, around 33 servings, and 2 kg, around 66 servings.

A milk protein isolate is neither a whey nor a casein: it is whole milk stripped of its fat and its lactose, with its two protein fractions kept in their natural proportions — around 80% casein and 20% whey. That is what really sets it apart from the rest of the aisle: you get both digestion speeds in the same shaker, without having to buy two tubs. The raw material chosen is Solmiko HD MPI, and naming the supplier rather than writing “milk proteins” is something few brands in the proteins aisle take the trouble to do.

Added to this are the DigeZyme® enzyme complex and vitamin B6, then the ingredients that make up the formulation: fat-reduced alkalised cocoa in the chocolate flavours, potassium carbonate as an acidity regulator, flavouring, sodium chloride, sucralose and acesulfame K. The full Spanish range can be found in our IO Genix aisle.

What does a 30 g serving contain?

This is one of the most complete tables in the aisle: two columns, the kilojoules, the saturates, the sugars and the salt are all there, which many brands do not publish. Missing are the full amino acid breakdown, the fibre and the DigeZyme® content, which is not quantified.

The figure that defines this product is 102 kcal for 23.64 g of protein. Per serving, that means 93% of the calories in the shaker come from protein. It is hard to get any cleaner: 0.21 g of fat and 0.57 g of sugars per serving are amounts that count for nothing in any food diary, however strict.

The second figure is the protein content: 78.8 g per 100 g. That is the level of a good premium concentrate, below a whey isolate at 85-90 g. It is not a shortcoming, it is the nature of a milk protein isolate — and a gap of two or three grams per serving does not weigh heavily against what you get in return: a complete casein-whey profile.

Third point, the one the manufacturer does not put forward: 0.5 mg of vitamin B6 per serving, that is 35% of the NRV. That is above the 15% threshold that permits a regulatory wording, and it is therefore the only micronutrient we can say anything about: vitamin B6 contributes to normal protein and glycogen metabolism, as well as to normal energy-yielding metabolism. As for the protein itself: protein contributes to a growth in and the maintenance of muscle mass. On DigeZyme®, by contrast, nothing can be asserted — no digestive claim is authorised in Europe for an enzyme complex. We mention it because it appears on the label.

How do you prepare Milk Protein Isolate 100?

Dose: 30 g, roughly one scoop. Liquid: 200 to 250 ml of water, skimmed milk or plant drink. Timing: on waking, between meals, or in a recipe. Frequency: 1 to 2 servings a day depending on your needs. Duration: continuous, as the manufacturer sets no course length.

The detail that matters with this kind of protein: casein thickens. At 200 ml the texture is dense, almost creamy; at 250 ml it stays fluid. It is a personal preference, but if you are coming from a whey, expect something thicker — and do not read it as a failure to dissolve. Pour the liquid in before the powder and shake for twenty seconds.

The manufacturer settles on three moments, and they are well chosen. On waking, when the previous meal is a long way behind. Between two main meals, as a snack. And in a recipe that is low in protein — porridge, fromage frais, pancakes — where the thick texture becomes an advantage rather than a drawback.

On the timing of the serving, let us stay sober: the twenty-four-hour protein total weighs far more heavily than the hour at which you drink the shaker. This product simply lends itself better than others to the moments when the intake has to last, thanks to its casein share.

Keep the tub tightly closed, in a cool, dry place.

Who is this isolate for, and who is it not for?

It suits anyone who wants a single protein for the whole day rather than a whey in the morning and a casein in the evening. It also suits anyone watching their calories closely: 102 kcal for 23.6 g of protein is one of the best ratios in the aisle. And the 2 kg size will interest those getting through two shakers a day.

The product contains MILK and SOYA — worth noting in passing that soya appears among the declared allergens without appearing in the ingredient list supplied to us; if you have an allergy, work on the most cautious assumption and check the packaging. Traces of NUTS, EGG, GLUTEN, FISH, SULPHITES and CELERY are possible. The manufacturer reserves it for healthy adults and asks that it not be given to children or to pregnant women.

It is not suitable if you are allergic to milk proteins: “isolate” does not mean “free from milk proteins”, quite the opposite — that is precisely what you are buying. Nor is it suitable for vegans. And if your digestive discomfort is pronounced, be aware that the residual lactose, though low — the carbohydrates top out at 1.26 g per serving — is not nil.

What not to expect from it: an effect tied to digestion speed. Casein's reputation as the “night-time protein” dies hard; no claim allows it to be stated, and we will not write it. What you are buying that can be verified is a complete protein profile, very little fat and very few sugars.

Milk protein isolate or casein?

This is the comparison that counts, and it is subtler than the one between a whey and a casein.

A pure casein, generally micellar, contains only the slow fraction of milk proteins. It is the better choice if you are specifically after a very thick texture that can be eaten with a spoon, or if you already round out your day with a fast whey around training. It is often denser in the mouth and more filling.

The milk protein isolate supplies both fractions in their natural proportions. It is the better choice if you want a single tub for the whole day, and that is a genuine economic argument: one product instead of two, with a profile that works on waking as well as for a snack. Its values are excellent besides — 0.7 g of fat per 100 g.

If your priority is the highest protein content per serving and fast digestion around training, a whey isolate is where you should go: 85 to 92 g per 100 g, against 78.8 here. And if your difficulty is purely digestive, the digestive enzymes aisle offers dedicated products you dose yourself, rather than an unquantified complex built into a powder.

Frequently asked questions

What is the difference from a whey?

A whey contains only the fast fraction of milk proteins. A milk protein isolate keeps both fractions, casein and whey, in their natural proportions — around 80% and 20%. In practice, the texture is thicker and the intake lasts longer, for a slightly lower protein content.

How many servings per tub?

Around 33 for the 1 kg size and 66 for the 2 kg, at 30 g per serving. At one shaker a day, that comes to a month and a little over two months respectively. The 2 kg does not exist in the Meringue Milk flavour: check availability before ordering.

78.8 g of protein per 100 g, is that low?

It is the level of a good concentrate, below a whey isolate at 85-90 g. Look instead at how the calories break down: 93% of those in the shaker come from protein, with 0.21 g of fat and 0.57 g of sugars per serving. On that criterion, the formula is very clean.

Is it suitable for people who are lactose intolerant?

The carbohydrates top out at 1.26 g per serving, of which 0.57 g are sugars: the residual lactose is therefore very low, but not nil, and the manufacturer does not publish the exact figure. Most intolerant people tolerate it well. If you are allergic to milk proteins, however, this product is ruled out.

Why is the shaker so thick?

Because casein accounts for around 80% of the protein, and casein gels on contact with liquid. It is not a failure to dissolve. If the texture bothers you, go up to 250 ml rather than 200; if you like it, stay at 200 ml and eat it with a spoon.

What is the vitamin B6 in the formula for?

At 0.5 mg per serving, that is 35% of the reference value, it goes beyond the regulatory threshold of 15% and allows an authorised wording to be used: vitamin B6 contributes to normal protein and glycogen metabolism. That is consistent with a protein product, and rarely done in the aisle.

Can it be used in cooking?

Yes, and that is in fact one of its most interesting uses. The manufacturer suggests it in low-protein recipes: porridge, fromage frais, pancakes. The thick texture of casein, which can be a nuisance in a shaker, becomes an advantage here — it binds the mixture without adding any fat.

Where can you buy IO Genix Milk Protein Isolate 100?

Both sizes and the full range of flavours can be ordered from this page, and we ship anywhere in France and in Europe. If this type of protein is new to you, start with the 1 kg: the texture is frankly different from a whey, and you either like it or you do not.

At the Vendargues shop, about ten minutes from Montpellier, this is the product we bring out when a customer is torn between buying a whey and a casein. Nine times out of ten, a single tub is enough to cover both uses, and the saving is immediate. The rest of the aisle can be compared in our sports nutrition section, and the associated vitamins in vitamin B.