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Kirjaudu sisään RekisteröidyWhich protein powder is right for your training? Whey, casein, egg protein, or vegan protein – protein sources differ in origin, absorption rate, and when to use them. This comparison objectively shows what matters for muscle building.
The foundation of any muscle-building program is regular strength training and sufficient protein intake throughout the day. Protein contributes to an increase in muscle mass and helps maintain muscle mass. Protein powder is not essential, but it is a convenient supplement when it is difficult to meet your needs through regular meals.
Protein sources at a glance
| Protein | Source | Absorption | Typical use | At MST® |
|---|---|---|---|---|
| Whey concentrate | Milk (whey) | fast | after training, in the morning | Best Whey + Enzyme with DigeZyme® |
| Whey isolate / hydrolysate | Milk (whey), more highly filtered or pre-digested | fast | after training, while dieting | Hydro Whey, Clear Iso Whey |
| Micellar casein | Milk | slow | in the evening, during longer breaks between meals | Micellar Casein |
| Egg protein | Egg white | medium | Alternative without milk protein | Best Egg Protein |
| Vegan protein | plant-based | medium | vegan diet | Protein Isolate Vegan |
The right MST® proteins
Protein Best Whey + Enzymes 900 g Chocolate
Clear ISO Whey 500 g Lemon Iced Tea
Best Egg Protein 900 g Chocolate
Egg protein and proteins without milk
If you want to avoid milk protein, egg protein is a tried-and-tested alternative. Egg white protein provides all essential amino acids; traditionally, chicken eggs serve as the reference (biological value of 100) against which other protein sources are measured. Whey has a slightly higher leucine profile and is absorbed faster – both are well suited to meeting daily protein needs for strength training.
MST® Best Egg Protein is made from chicken egg albumin powder (76.5% in the Chocolate variant) and contains no milk protein. One serving is 25 g of powder mixed with 250 ml of water. For a purely plant-based diet, try MST® Protein Isolate Vegan.
Solubility: How to make your shake creamy instead of lumpy
How well a powder dissolves depends on the protein source, how finely it is ground, and additives such as lecithin. These tips will help you make any shake successfully:
- Add the liquid first, then the powder to the shaker – this prevents anything from sticking to the bottom.
- The right amount: For whey, use 250–300 ml per 30 g; for egg protein, 250 ml per 25 g. Casein becomes thicker and pudding-like with less liquid.
- Cold, not hot: Hot liquid makes protein curdle.
- Shake vigorously for 10–15 seconds and let it sit briefly so the foam settles.
- Clear whey, such as MST® Clear Iso Whey, is mixed with water only and tastes refreshing, like a juice drink.
Whey concentrate or multi-component protein?
Whey concentrate is digested quickly – amino acids become available to the body rapidly. This makes it the classic choice immediately after training or in the morning after the overnight fast. Multi-component proteins combine fast- and slow-digesting sources (usually whey and casein, sometimes egg protein) and release their amino acids over a longer period – practical as a meal supplement in everyday life.
You can control this effect yourself: whey after training and casein in the evening cover both situations, without requiring you to commit to a blend.
How to recognize high-quality protein powder
- High protein content per serving and a short, easy-to-understand ingredient list
- Clear indication of the protein source (concentrate, isolate, hydrolysate, casein, egg, plant-based)
- Manufactured according to recognized standards such as GMP and independently laboratory-tested
- Compare the price per serving rather than the price per tub
MST® products are manufactured in Germany and selected EU countries in accordance with HACCP and GMP and tested by an independent laboratory. You can find all proteins in our protein category.
