Table 2. Composition of test meals—Study 2.

	Nutrient	Units	CasH2	Basal	LQprot	hCHO	hFat	Fiber
Meal	Whey protein	Energy %	0	25	0	25	25	25
	Soy protein	Energy %	0	0	25	0	0	0
	CHO	Energy %	0	50	50	65	25	50
	Fat	Energy %	0	25	25	10	50	25
	Total energy intake	kcal/kg bw	0	37.2	37.2	37.2	37.2	37.2
	Whey protein 1	g/kg bw	0	2.32	0	2.32	2.32	2.32
	Soy protein 1	g/kg bw	0	0	2.32	0	0	0
	CHO 2	g/kg bw	0	4.64	4.64	6.04	2.32	4.64
	Fat 3	g/kg bw	0	1.04	1.04	0.42	2.07	1.04
Supplement	Casein hydrolysate 4	g/kg bw	0.73	0.73	0.73	0.73	0.73	0.73
	Fiber 5	g/kg bw	0	0	0	0	0	0.18
Gross weight		g/kg bw	1.28	9.80	9.94	10.7	8.32	9.99
End Volume		ml/kg bw	24	24	24	24	24	24

¹⁾: Indicated is the amount of protein supplied by the isolates.

²⁾: CHO: maize starch, sucrose and glucose in the weight ratio 2:1:1.

³⁾: Fat: soybean oil and sunflower oil in the weight ratio 4:1.

⁴⁾ The casein hydrolysate product (Casimax, DSM Food Specialties, Delft, The Netherlands) contained 57% protein with 5.4, 16.5 and 0.3 mg/g protein LPP, LPP and VPP, respectively.

⁵⁾ Fiber: modified citrus pectin.