BSN Syntha 6 Edge Review

Syntha 6 Edge combines several different protein-sources, some of which digest quickly and some of which have a more sustained release…

Syntha 6 Edge


Whey Concentrate

Whey Concentrate is the least processed form (70-80% protein by weight) of Whey Protein which makes it the cheapest to manufacture. That is likely why BSN has chosen to include it in Syntha 6 Edge, as there are no actual advantages of Whey Concentrate compared to Whey Isolate other than a lower cost on the manufacturing side.

Whey Isolate

Whey Isolate is defined as at least 90% protein by weight.  This gives it an obvious advantage over less pure forms of protein such as Concentrate, but due to the further processing that is required to produce Isolate it tends to be more expensive. This would exaplin why there is more Concentrate than Isolate in Syntha 6 Edge.

Hydrolyzed Whey Concentrate

Hydrolyzed Whey Concentrate is Whey that has been processed further than ordinary Whey Isolate and is broken down into peptides and free amino acids which reduces particle size.  In a sense, Hydrolysis is like partial digestion and offers the quickest amino acid spike. This makes it ideal for post-workout supplementation.

Micellar Casein

Micellar Casein is the most slowly digested of the all the forms found in Syntha 6 Edge.  Although it is often sold as an individual product, research indicates that combining Casein and Whey creates a more sustained anabolic effect which is ultimately what has prompted brands like BSN to create protein blends such as Syntha 6 Edge, rather than simply choose one form over another.

The Bottom Line

Syntha 6 Edge provides a complete range of slow-to-fast digesting proteins, making it one of the more versatile protein supplements out there. There does not appear to be any amino-spiking or other red flags which would indicate subpar quality so we’d consider it a fine option, though not necessarily special compared to most other protein blends.

Still don’t know which pre-workout supplement is right for you? Check out our Top 10 Whey Protein Supplements List or our Best Protein Blends List!

  1. Heino, Antti. “Microfiltration in cheese and whey processing.” (2010).
  2. Solanki, Girish, and S. S. H. Rizvi. “Physico-chemical properties of skim milk retentates from microfiltration.” Journal of dairy science 84.11 (2001): 2381-2391.
  3. Soop, Mattias, et al. “Coingestion of whey protein and casein in a mixed meal: demonstration of a more sustained anabolic effect of casein.” American Journal of Physiology-Endocrinology and Metabolism 303.1 (2012): E152-E162.
  4. Boirie, Yves, et al. “Slow and fast dietary proteins differently modulate postprandial protein accretion.” Proceedings of the National Academy of Sciences 94.26 (1997): 14930-14935.
  5. Dangin, Martial, et al. “Influence of the protein digestion rate on protein turnover in young and elderly subjects.” The Journal of nutrition 132.10 (2002): 3228S-3233S.
  6. Mahe, Svlvain, et al. “Gastrojejunal kinetics and the digestion of [15N] beta-lactoglobulin and casein in humans: the influence of the nature and quantity of the protein.” The American journal of clinical nutrition 63.4 (1996): 546-552.
  7. Reitelseder, Søren, et al. “Whey and casein labeled with L-[1-13C] leucine and muscle protein synthesis: effect of resistance exercise and protein ingestion.”American Journal of Physiology-Endocrinology and Metabolism 300.1 (2011): E231-E242.
  8. Andersen, Lars L., et al. “The effect of resistance training combined with timed ingestion of protein on muscle fiber size and muscle strength.” Metabolism 54.2 (2005): 151-156.
  9. Stevens, Lewis. “Egg white proteins.” Comparative Biochemistry and Physiology Part B: Comparative Biochemistry 100.1 (1991): 1-9.
  10. Carunchia Whetstine, M. E., A. E. Croissant, and M. A. Drake. “Characterization of dried whey protein concentrate and isolate flavor.” Journal of dairy science 88.11 (2005): 3826-3839.

Click to comment
To Top