ESN Designer Whey 908 g: 23.4 g Protein per Serving, No Added Sugar
Full-bodied flavour in a creamy consistency, with no added sugar at all: ESN Designer Whey is a whey protein complex made from whey protein concentrate and whey protein isolate with a complete amino acid profile. Per serving (30 g) it provides 23.4 g protein with 112 kcal, 1.1 g fat and 2 g carbohydrates (of which 1.2 g sugars). Whether it's a shake after training, porridge for breakfast or pancakes at the weekend: the 908 g tub makes approx. 30 servings.
Why ESN Designer Whey is worth it
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23.4 g protein: in every 30 g serving, ESN states up to 25 g depending on flavour; protein contributes to a growth in and the maintenance of muscle mass
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Whey complex: concentrate (ultrafiltration) and isolate (crossflow microfiltration), two gentle filtration methods, with a complete amino acid profile
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Creamy and full-bodied: milkshake taste in many flavours, selected flavours with real pieces
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No added sugar: 112 kcal per serving with 1.1 g fat and 2 g carbohydrates, of which 1.2 g sugars; in flavours with pieces (e.g. Cinnamon Cereal, Stracciatella) only the pieces contain a little sugar
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Approx. 30 servings: per 908 g tub
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For shakes, porridge, pancakes and baking recipes: 1 serving = 30 g powder
Your advantage in training
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23.4 g protein per serving: 30 g of powder provides 23.4 g protein with 112 kcal, 1.1 g fat and 2 g carbohydrates, in a creamy milkshake taste and with no added sugar.
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Small gain in muscle mass: According to a meta-analysis of 74 studies, a higher protein intake combined with strength training gives small gains in muscle mass on average.
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Whey in a comparison of studies: In strength-trained people, a small meta-analysis (9 studies, 192 trained participants) showed a small additional effect on average of whey-containing supplements on fat-free mass and strength.
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One powder, many uses: a shake after training, porridge for breakfast or pancakes at the weekend: 908 g makes approx. 30 servings of 30 g.
What the research says: The effects were small. For whey alone, the effect in this small analysis was not statistically confirmed; it showed up more clearly with multi-component products, for example with creatine. For strength gain, the effect in the larger analysis was only slight (low certainty of evidence), and the data base of the small analysis is narrow at 9 studies. The findings apply to protein combined with strength training.
What's behind it
The whey concentrate is produced by ultrafiltration, the isolate by crossflow microfiltration. The two filtration methods differ in protein, fat and lactose content. ESN developed the flavour profiles in a laboratory in Hamburg; over 40 prototypes led to the flavours.
What protein does
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
How to use ESN Designer Whey
Stir 1 serving (30 g) into 250 to 300 ml of water or milk. Do not exceed the stated recommended daily intake.
Ingredients and allergens
Whey protein concentrate, whey protein isolate (up to approx. 45% of the protein blend depending on flavour), flavouring, emulsifier lecithin, thickener, sweetener sucralose. Contains milk and, depending on flavour, soya. Check the label for the full ingredients list of each flavour.
Frequently asked questions about ESN Designer Whey 908 g
What is ESN Designer Whey 908 g?
Full-bodied flavour in a creamy consistency, with no added sugar at all: ESN Designer Whey is a whey protein complex made from whey protein concentrate and whey protein isolate with a complete amino acid profile. Per serving (30 g) it provides 23.4 g protein with 112 kcal, 1.1 g fat and 2 g carbohydrates (of which 1.2 g sugars).
How do I take ESN Designer Whey 908 g?
Stir 1 serving (30 g) into 250 to 300 ml of water or milk. Do not exceed the stated recommended daily intake.
Note: Food supplements should not be used as a substitute for a balanced and varied diet and a healthy lifestyle. Store out of the reach of small children. Manufacturer: ESN.
