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Mass Gainers

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What is a mass gainer?

A mass gainer is protein with a large amount of carbohydrate added, built for people who struggle to eat enough to gain weight. Where a protein powder might supply 500 to 600 kilojoules a serve, a gainer commonly supplies several times that, because the carbohydrate does most of the work. Protein per serve is usually 30 to 50 g, with the rest coming from maltodextrin, oats or similar.

The honest framing is that a gainer is a convenience, not a special mechanism. Gaining weight requires eating more kilojoules than you burn, and a gainer is simply an easy way to drink several hundred of them when chewing that much food is the obstacle. If you can eat the food, the food is cheaper.

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How it is usually used

Most people start with half a serve rather than the full scoop on the label, because a full serve of some gainers is enormous and will simply replace a meal you would have eaten anyway. Common timings are after training and between meals. Blending with milk, oats or peanut butter pushes the kilojoules higher if a full serve is still not enough.

Which one suits your goal

The quickest way to narrow it down:

  • Struggling to eat enough: mass gainers add carbohydrate to the protein, so a single serve carries several times the energy of a plain protein shake.
  • A leaner version of the same idea: lean mass gainers hold the protein and cut back the added carbohydrate.
  • Carbohydrate on its own: carbohydrate supplements let you set the amount yourself alongside whichever protein you already use.
  • Protein on its own: protein powders if the kilojoules are already coming from food.
  • Extra meals without cooking: healthy snacks and ready-to-drink is the easiest way to add a few hundred kilojoules.

How to choose

  • Start with the type, not the brand. Every major brand makes a good concentrate and a good isolate; the type decides how it fits your day.
  • Check the protein per serve. Most whey and plant proteins land between 20 and 30 g. Read the nutrition panel rather than the front of the tub.
  • Compare the cost per serve. A larger tub is almost always cheaper per shake, so work out the price per serve before comparing two tubs on sticker price.
  • Account for lactose. Isolate is filtered lower in lactose than concentrate, and plant protein has none at all.
  • Pick a flavour you will finish. You will be drinking it most days. Most ranges sell a smaller size, which is the cheap way to find out whether you like it.

Frequently asked questions

Will a mass gainer make me fat?

It can, if the surplus is larger than you need. Gainers are very energy dense, and what you add depends on the size of your surplus and how much you train. A moderate surplus alongside resistance training favours muscle; a very large one adds more fat. Starting with half a serve is the usual way to keep control of it.

What is the difference between a lean gainer and a mass gainer?

The ratio of carbohydrate to protein and the total kilojoules. Lean gainers run closer to 1:1 or 2:1 carbohydrate to protein with a moderate serve. Full mass gainers push the carbohydrate much higher. Choose based on how much you actually struggle to eat rather than on the biggest number.

Can I just add carbohydrate to my normal protein powder?

Yes, and it is often cheaper. Oats, a banana, honey or plain maltodextrin blended into a standard protein shake does the same job as a commercial gainer and gives you control over the amount. Gainers exist for convenience rather than because the combination is special.

When should I take a mass gainer?

Between meals is usually the most useful, because the goal is adding kilojoules on top of what you already eat rather than replacing them. After training is the other common slot. Taking a large gainer immediately before a meal tends to backfire, since you will not want the meal.

Should I take it on rest days?

Yes, if you are trying to gain. Growth happens between sessions, and a surplus only works if it is consistent. Many people take a smaller serve on rest days to match lower activity.

Sources

Last reviewed: 10 October 2026

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