A multi-component protein combines, as the word suggests, different types of protein/protein sources. By supplementing the different amino acid profiles, a higher biological value can be produced. A distinguishing feature of multi-component protein is that both fast and slow digesting proteins are mixed. The body therefore receives an optimal protein and amino acid supply over a longer period of time. Common ingredients in high-quality multi-component protein are whey, soy, casein and egg protein. Whey protein reaches the muscles immediately, whereas casein takes much longer and can thus provide an optimal protein supply to the muscles over a long period of time. The egg protein determines the high biological value of the multi-component protein and the soy protein provides vegetable protein.