All the ingredients below are, or have, been used by myself. I have done my best to put an explanation of what the ingredient is and possible inclusion rates.

Generally, the best quality Lactalbumin is imported from new Zealand and is expensive! It has a minimum protein content of 88%. Lactalbumin actually consists of two major protein forms (Lactalbumin and lacto globulins), offering and extremely good amino acid profile, better in fact than most other milk proteins. Because of this Lactalbumin has an important role to play in nutritional baits, providing many of the essential amino acids required by carp. It is not the most easily kept of ingredients and must be kept dry, cool and in the dark. I would recommend between 2 - 3ozs in a 16oz mix.

This is a very high quality milk protein, offering an extremely good food source in baits. It is produced by an enzyme action (rennet) to precipitate the casein from milk. The advantage of this is that unlike the acid precipitated caseins, the mineral content remains intact. It is more expensive than lactic casein, but I feel is a much better product. This ingredient has a protein source of over 88% with a high biological value and can be used in up to 50% of a mix. Caseins in a bait will provide a hard and dense bait and there is scientific evidence to suggest that not only do caseins attract carp, but also provide an exceptional food source.

This is produced by acid precipitation and the majority of the vitamins are destroyed in the manufacturing process. It can be used in up to 50% of a mix and will produce a very hard bait.

This ingredient is the soluble for of lactic casein and is extracted by being treated with an alkaline, calcium salt. This was sold in chemists under the name of 'Casilan', although I am not sure if it is still available. It is not as 'sticky' as Sodium Caseinate and is a useful addition to high nutritional baits or as a replacement to lactic/rennet caseins. It also has a very good amino acid profile. It has a protein source of 96% and is 5% less dense than caseins. It is possible to use this ingredient in a mix to give a bait neutral buoyancy.

This is another milk derived protein, produced by a treatment using a different salt. This ingredient is much lighter than calcium Caseinate and the caseins and is very sticky. It binds very well, which makes it an excellent choice for paste baits, being partially soluble. Because of its lightness, it can be used to create baits with a neutral buoyancy, or indeed to make floaters. It has a protein content of 96% and do not use more than 40% in a mix as over this percentage, boiling will make the bait go fluffy and spongy.

This is an ingredient that a little bit of care needs to be taken when sourcing a supplier. There are several grades of Lactein available from animal to human consumption. Always buy the human grade (which is sold in health food shops). Whilst it has a lower protein content than the majority of other milk proteins ( a minimum of 75%), it's amino acid profile is one of the best available and has a high biological value. Lactein has good binding properties; not comparable to egg albumen but also is a dense material and is useful for producing heavy baits. Use up to 3ozs in a 16 oz mix.

This has a lower protein figure at 57% and is a sweeter milk derived protein. Is often used with bird foods to provide an economical protein source and help utilize its coagulative properties. The lactose content of whey is around 30 - 35% with a fat percentage of 5 - 8%. Use up to 4ozs in a 16oz mix.

This is a wheat derived product that has been around for a number of years. Bengers figured highly in many of the early enzyme baits. It is rich in the enzymes amylase and trypsin and when used with milk proteins gives a superb, easy to roll bait. Use up to 3ozs in a 16oz mix.

This ingredient can be use instead of egg albumen and also instead of eggs by mixing with water. Use up to 3ozs in a 16oz mix

A sweet milk product, high in lactose, containing vitamins and minerals. It has a distinct, rich, creamy smell. Whilst I find that it has only limited value in HNV baits, one ounce to the pound can enhance the taste properties, carp responding well to this product. Dairy Lac works well with pastes and can also be used as a substitute for eggs. A bait will skinned when boiled. It has a protein value of 30% and use up to 40% in a bait mix.

Always ensure that the egg albumen used is for human consumption. It is really useful as a replacement to eggs, mixing with water prior to adding to the dry mix. using 3oz per 16oz mix. This will give a tough skin and reduce boiling time.

An ingredient that can be used as a replacer for eggs in a mix. Very good binding properties and can be used at up to 5ozs in a 16oz mix.

This is a protein isolated from Soya beans. It's biological value is not comparable to milk derived proteins, though it can be a useful ingredient to use in all but enzyme baits. It cannot be used in high quantities with caeinates as it gives the bait a spongy texture. It has a minimum protein of 90% and should be used at 1 - 2ozs per 16oz mix.

Soya flour's main use is in mid to low nutritional baits. It is a relatively good binder, not perhaps as good as Wheat Gluten, but having better nutritional properties. It has a protein value of 56%.

With a protein value of 80%, yet a low biological value, I find this ingredient of limited use. It has excellent binding qualities. Use at between 1 - 2 ozs per 16oz mix.

Whilst this product only has a protein content of 36%, it does provide a good source of vitamins. I use this ingredient a lot in pastes and floating baits.

An ingredient with a high sugar content and a distinct aroma.  It has limited value in HNV baits and is now generally recognized as a superb ground bait additive.

A very smelly ingredient! It has a protein content of 67% and has an oil level of between 8 - 9%. A fish meal that works well with milk proteins.

This is derived from dried, ground shrimp and has a protein content of between 50 - 54%. It is a very buoyant ingredient so care must be taken when using. It is easy to make semi-buoyant baits, though mixing can be a problem.

An ingredient that has been used in carp baits for the past 30 plus years! With a protein content of between 40 - 45% and an oil content of 6%, it is an ingredient I still use today with continuing success.

 With an oil content of 14% and a protein value 54% this can be used as the next stage on from Trout Pellets. Excellent when used in groundbaits  or floaters.