Syntrax Trophix Protein 5.05 Lbs
Combining a unique blend of high quality protein sources from casein, egg albumin, whey protein & glutamine peptides represents a great alternative to other protein products for people who want a sustained released protein blend that will feed muscles & keep amino acids levels raised for up to 8 hours.
As with all Syntrax products we use only the highest quality protein sources so you can rest assured that you’re not just getting an adequate protein supplement but one that tastes phenomenal.
Syntrax Trophix Sustained Release Protein Product Highlights
- 23 Grams of Protein from Micellar Casein, Whey, and Egg Blend
- Only 4 Grams of Carbs and 1 Gram of Fat
- Contains Glutamine Peptides
- Delicious Creamy Shake w/ Milk or Water
Mix 1 scoop of Trophix with milk or water. While Trophix can be taken at anytime, it's best taken before bedtime.
Syntrax Trophix Sustained Release Protein 5lbs Ingredients
Serving Size: 1 Scoop (32g)
Servings Per Container: 71
Calories From Fat 10
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Other Ingredients: dairy protein blend (milk protein concentrate, whey protein concentrate), non-dairy protein blend (hydrolyzed wheat gluten, egg albumin), dutch processed cocoa powder, natural and artificial flavors, salt, soy lecithin, acesulfame-k, sucralose.
Store in a cool dry place after opening.
Kim J. Pre-sleep casein protein ingestion: new paradigm in post-exercise recovery nutrition. Phys Act Nutr. 2020 Jun 30;24(2):6-10. doi: 10.20463/pan.2020.0009. PMID: 32698256; PMCID: PMC7451833.
Joy JM, Vogel RM, Shane Broughton K, et al. Daytime and nighttime casein supplements similarly increase muscle size and strength in response to resistance training earlier in the day: a preliminary investigation. J Int Soc Sports Nutr. 2018;15(1):24. Published 2018 May 15. doi:10.1186/s12970-018-0228-9
Chick H, Martin CJ. The Precipitation of Egg-Albumin by Ammonium Sulphate. A Contribution to the Theory of the "Salting-out" of Proteins. Biochem J. 1913;7(4):380-398. doi:10.1042/bj0070380