Ingredient glossary
What's in your nutrition?
Plain-language definitions of the ingredients used across our nutritional products — the proteins, sweeteners, fibers, fats, and more — so you always know what you're putting in your body.
A quick note: this glossary is for general reference. Not every ingredient below appears in every product, and formulas vary — always check the ingredient statement on your product's packaging for what's actually in it.
High-quality protein sources
These high-quality proteins provide the balance of amino acids needed for healthy weight management.
Calcium / Sodium / Potassium Caseinate
Casein is the primary protein in milk. Caseinates are processed from skim milk and dried into a stable form. As a complete milk protein they provide all essential amino acids, and are typically over 90% protein (dry basis), low in fat, with very little carbohydrate (lactose).
Whey Protein Isolate & Concentrate
Whey is a fraction of milk that, through ultra-filtration, becomes an excellent source of high-biological-value protein. Concentrates range in protein and carbohydrate content; whey or caseinate is chosen per product based on functional and nutritional needs.
Micellar Casein & Milk Protein Concentrate
Casein molecules fold into spherical "micelles" that stay suspended in fluid. A low-heat ultra-filtration process separates these highly nutritional proteins from skim milk. Casein is the slowest-digesting part of milk, giving a sustained release of amino acids.
Milk Protein Isolate / Total Milk Protein
Derived from skim milk with casein and whey isolated together, delivering the benefits of both. About 90% protein with virtually no lactose, and contains all essential amino acids.
Nonfat Milk
A dry form of skim milk, about 35% protein, that retains milk's natural lactose. Often combined with caseinates for a more rounded dairy flavor.
Pasteurized Egg White Solids
Egg white (albumin) is a high-quality protein used in dry form. Only pasteurized egg white is used (no yolk, so no added fat or cholesterol), sometimes paired with milk proteins to improve flavor.
Soy Protein
A good plant protein derived from soybeans, typically 80–90% protein and low in fat. Sometimes combined with milk proteins to optimize flavor, texture, and the amino acid profile.
Protein quality: these proteins all have a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0. Digestible Indispensable Amino Acid Scores (DIAAS) vary — milk and egg score above 1.0 (an excellent source), while soy scores below 1.0 (a good source).
Flavors
Cocoa Powders
Processed from cocoa beans. Different beans and processing steps produce a wide range of cocoa flavor profiles.
Natural & Artificial Flavors
Specialized flavors keep dry products stable. They're made by extracting flavor from natural sources or synthetically duplicating it — many products use only natural flavors, others a combination for the best taste and stability.
Hydrolyzed Vegetable Proteins & Yeasts
Used in savory products to build dynamic flavor. Common sources include soy, wheat, and corn; specialized processing lets them potentiate the flavor of other ingredients.
Salt
Added salt is tightly controlled and used sparingly to accentuate flavor. Salt is 39% sodium, so it's minimized using lower-sodium alternatives like potassium chloride or disodium inosinate and guanylate.
Sweeteners
Monk Fruit Extract
A plant-based sweetener from the fruit Luo Han Guo, about 200 times sweeter than sugar, so very little is needed. Pairs well with stevia for a balanced sweetness in reduced-calorie products.
Stevia Leaf Extract
A naturally sweet plant whose sweetness comes from steviol glycosides. The FDA recognizes high-purity glycosides like Reb A and Reb M; these zero-calorie extracts are roughly 200–350 times sweeter than sugar.
Acesulfame K (Ace K)
A non-caloric, high-intensity sweetener about 200 times sweeter than sucrose, with a clean taste and no lingering aftertaste. It isn't metabolized by the body and is excreted unchanged. ("K" is for potassium.)
Sucralose
A calorie-free sweetener made from sugar through a patented, multi-step process. About 600 times sweeter than sugar and very stable, so it works in a broad range of foods.
Aspartame
A high-intensity artificial sweetener used at very low levels in select products. It's made from two amino acids (phenylalanine and aspartic acid). Products containing it carry a warning for people with phenylketonuria (PKU), a rare disorder affecting phenylalanine metabolism.
Sugar & Fructose
Sometimes used in small amounts to round out the sweetness of high-intensity sweeteners. They also help disperse fine powders, improving how well a blend dissolves in water.
Polyols — Maltitol
A sugar alcohol that mimics sugar's functional properties with about half the calories and mild sweetness. Polyols reduce available carbohydrate and improve texture in sugar-free foods. Overconsumption can have a laxative effect in some people.
Fats
High Oleic Sunflower Oil
A commonly used added fat in dry powdered formulas. It adds fullness to texture and supports flavor. As a mono-unsaturated (high oleic) fat, it can help lower LDL cholesterol.
Medium Chain Triglycerides (MCT)
Triglycerides typically derived from coconut or palm kernel oil, used in some meal replacements (especially low-carb/ketogenic plans). Their shorter chain is metabolized differently, promoting energy expenditure and supporting satiety.
Ground Flaxseed
A good source of the essential fatty acid alpha-linolenic acid (ALA). A specialized ground form gives a smooth texture in beverages, and it also provides dietary fiber and some protein.
Slowly digested carbohydrate
Isomaltulose
A slowly digestible carbohydrate made from sucrose through an enzymatic process. It provides the same calories as sugar (4 kcal/g) but is absorbed more gradually, leading to a lower rise in blood glucose and insulin. Its slow energy release suits beverages and meal replacements, where it also adds a mild, natural sweetness.
Texture modifiers (thickeners & emulsifiers)
Gums and starches help nutritional products taste as good as their higher-calorie counterparts by replacing fat and carbohydrate with lower-calorie ingredients that deliver comparable texture.
Guar Gum
A gum derived from seeds that absorbs water to add body and thickness to many foods. Many gums are also soluble fibers that contribute to gut health as a prebiotic.
Carrageenan
A gum used for viscosity and gelation. It interacts with proteins, starches, and phosphates to create textures like creaminess as an alternative to fat in reduced-calorie foods. Its safety has been thoroughly reviewed by scientists and regulatory authorities.
Modified Starch (Tapioca & Corn)
Starches modified to work well in specific products. Their job is to thicken liquids — just as tapioca thickens pudding or corn starch thickens gravy.
Lecithin
A natural emulsifier from soybean, sunflower, or rapeseed oil. It improves how dry and fat-based ingredients (like cocoa and protein powders) disperse and dissolve when liquid is added.
Fiber
Soluble and insoluble plant fibers are used for both texture and physiological benefits. In the body, fiber promotes satiety, supports healthy blood lipid levels, and aids digestive regularity — and certain fibers nourish beneficial gut microbes.
Prebiotic Fiber
Selectively metabolized by gut microbes to produce short-chain fatty acids, favoring beneficial bacteria and supporting a healthy gut lining and immune function. Common sources include digestion-resistant maltodextrin, fructooligosaccharides, inulin, and various gums.
Non-Prebiotic Fiber
Non-fermentable fibers that pass through the digestive tract relatively intact. They hold water, add bulk, and promote fullness. Sources include oats and other cereal grains, ground flax, cocoa powder, and broccoli.
Other common food ingredients
Polydextrose
A corn-derived carbohydrate providing only about 1 calorie per gram. Because most isn't digested for energy, it adds to dietary fiber content while aiding blending and giving a smooth texture.
Maltodextrin
Processed from corn, this mild-flavored, highly soluble carbohydrate carries flavors and fat-based ingredients into a blend. It's fully digestible (4 kcal/g) and used at low levels to help products reconstitute, providing glucose for essential metabolic function.
Phosphates
Used as buffers to keep protein in solution, to work with gums for thickness, or to help products stay powdered in storage. They're common food stabilizers, seen in products like pudding mixes.
Plant-Based Colors
Colors derived from spices, seeds, and vegetables — turmeric or annatto for yellow-orange, beets and purple sweet potato for pink/red/purple, and heat-processed starch for brown/caramel tones.
FD&C Colors
FDA-approved "certified colors" (sometimes called artificial colors) that have undergone extensive government safety testing. They enhance appearance — and many product options use only natural colors if preferred.
Citrate
Compounds that contribute to flavor and texture. Sodium citrate adjusts acidity to keep proteins soluble and smooth; potassium citrate is another buffer that helps minimize added sodium.
Probiotics
Shelf-stable, patented strains of Bacillus coagulans or Bacillus subtilis, well suited to dry powdered blends. Their outer layer activates passing through the stomach to deliver digestive benefits; they survive in the intestines for a few days, so regular use works best. They can also help break down protein, lactose, and fructose and support immune health.
FAQ
Ingredient questions, answered.
What proteins does Biocare use?
Biocare relies on high-quality milk proteins — whey protein concentrate and isolate plus caseinates — which provide all essential amino acids with a top PDCAAS score of 1.0. Always check your product's label for its exact protein blend.
What sweeteners are used?
Across the range, sweetening is done with plant-based monk fruit and stevia leaf extract (Reb M), sometimes alongside other approved sweeteners in select products. Check the label for what's in the product you have.
What's the difference between prebiotic and non-prebiotic fiber?
Prebiotic fiber is fermented by gut microbes to feed beneficial bacteria and support gut and immune health. Non-prebiotic fiber isn't fermented — it holds water, adds bulk, and promotes fullness and regularity.
Is carrageenan safe?
Carrageenan is a gum used for creamy texture in some reduced-calorie foods. Its safety has been thoroughly reviewed by scientists and regulatory authorities.
Do your products contain artificial colors?
Some products may use FDA-approved certified ("artificial") colors, and many options use only natural, plant-based colors. The ingredient statement on your packaging is the definitive source for any given product.
Science you can taste
Nutrition you can feel good about.
Quality proteins, prebiotic fiber, and probiotics — thoughtfully formulated for every stage of the GLP-1 journey.
Shop BiocareThe information in this glossary is for reference only. Product composition varies — please review the ingredient statements on product packaging for specific ingredient details. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.