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Dymatize
Dymatize Iso 100 in Birthday Cake Pebbles is a hydrolysed whey protein isolate with 25 g of protein in a 30 g scoop, at 120 calories with 2 g of carbohydrate. It is the sweet, cereal-style flavour in the range.
Shake one scoop into 150 ml to 180 ml of water or milk. This is the 2.3 kg tub, which is 76 serves.
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Description
Dymatize Iso 100 in Birthday Cake Pebbles is a hydrolysed whey protein isolate with 25 g of protein in a 30 g scoop, at 120 calories with 2 g of carbohydrate. It is the sweet, cereal-style flavour in the range.
Shake one scoop into 150 ml to 180 ml of water or milk. This is the 2.3 kg tub, which is 76 serves.
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| Amount per serving | Per 30 g |
| Energy (calories) | 120 |
| Total fat | 1 g |
| Saturated fat | 0 g |
| Cholesterol | 10 mg |
| Sodium | 180 mg |
| Total carbohydrate | 2 g |
| Dietary fibre | 0 g |
| Total sugars | 1 g |
| Added sugars | 0 g |
| Protein | 25 g |
| Calcium | 120 mg |
| Iron | 0 mg |
| Potassium | 0 mg |
| BCAAs | 5.5 g |
| L-Leucine | 2.6 g |
| Glutamine & glutamic acid | 4406 mg |
| Ingredients: Hydrolysed whey protein isolate, whey protein isolate, natural and artificial flavours. Less than 2% of: salt, soy lecithin, sucralose, steviol glycosides (stevia). Contains milk and soy. | |
Dymatize Iso 100 in Birthday Cake Pebbles is a hydrolysed whey protein isolate with 25 g of protein in a 30 g scoop, at 120 calories with 2 g of carbohydrate. It is the sweet, cereal-style flavour in the range.
Shake one scoop into 150 ml to 180 ml of water or milk. This is the 2.3 kg tub, which is 76 serves.
Iso 100 is Dymatize's hydrolysed whey protein isolate. The whey goes through cross-flow microfiltration to strip out most of the fat, lactose and carbohydrate, then part of it is hydrolysed, meaning the protein chains are already partly broken down before you drink it. What lands in the scoop is 25 g of protein for around 120 calories.
Each 30 g scoop carries 25 g of protein, 5.5 g of BCAAs and 2.6 g of leucine, with glutamine and glutamic acid listed at 4406 mg. Fat sits at 1 g and total sugars at 1 g. The formula is sweetened with sucralose and steviol glycosides rather than added sugar.
Birthday Cake Pebbles is the cereal-flavoured member of the Iso 100 line, made under Dymatize's licence with the Pebbles brand. It leans sweet and vanilla-forward, with no cocoa in the formula, and the ingredient list stays short: two whey isolates, flavours, then salt, soy lecithin, sucralose and stevia. Sodium sits at 180 mg per serve. Because the scoop is 30 g rather than 33 g, this tub yields more serves than the chocolate flavours.
This is the 5 lb tub, 2.3 kg of powder, which works out at 75 serves. That is the size most people move to once a protein powder has earned a permanent spot in the cupboard. One scoop mixes into 150 ml to 180 ml of liquid and shakes out thin rather than thick. It contains milk and soy.
Add 1 scoop (30 g) to 150 ml to 180 ml of cold water, milk or your drink of choice and shake for about 20 seconds. Use it after training or any time your protein for the day is running behind. Keep the tub sealed in a cool, dry place with the scoop left in the powder.
A good fit for anyone who wants a lean protein without the chocolate flavour they have had a hundred times. The isolate base means very little lactose, fat or carbohydrate comes along with the protein, which helps if heavier blends sit badly. The smaller 30 g scoop also stretches the tub further, so it is the value pick of the three for anyone shaking twice a day. Not suitable with a milk or soy allergy.
75 serves. One scoop is 30 g and the tub holds 2.3 kg of powder.
25 g of protein, with 5.5 g of BCAAs and 2.6 g of leucine.
The scoop is 30 g here, against 32 g and 33 g for the cocoa-based flavours, so the same 2.3 kg goes further.
It is one of the sweeter flavours in the range, sweetened with sucralose and steviol glycosides rather than sugar. Total sugars are 1 g per serve.
Yes, Dymatize lists Iso 100 as gluten free.
Water keeps it light and lets the flavour through. Milk makes it creamier and closer to a dessert shake.
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