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I have a bunch of egg white protein powder to take as a supplement. Only when I mix it in a shaker bottle, it foams up. Reading the answers about souffles I got the idea that if the egg yolk prevents foaming, and that yolks contain lecithin--that must be what the soy lecithin is for in the commercial egg proteins which don't foam up at all. But that didn't work. What is a powder--natural if possible--that I can add so that it mixes like the store bought stuff?

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Have you tried a bit of fat? Like a drop of vegetable oil? – Jolenealaska Dec 18 '13 at 15:35
@Jolenealaska I was hoping for something in powder form, so that I can prepare this all up front. Can fat come in a powder? – Jeremy Dec 18 '13 at 15:57
Yes it can, but I can't think of a "straight fat" in a powdered form at the moment. Check this out though…, at least in the meantime. – Jolenealaska Dec 18 '13 at 16:58
You may have less foamy results simply by mixing it by stirring rather than shaking. – SAJ14SAJ Dec 18 '13 at 17:08
Says SAJ007, wearing a tuxedo. – Jolenealaska Dec 18 '13 at 17:21

You're looking for a "food grade" antifoam agent. A brief look at the linked search results shows antifoam powders look to be mostly silicone based. They may or may not work for your heavy protein foam.

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Reading up on the silicone based antifoam powders it seems like something I can't do at home, i.e.: how do I ensure 5PPM? Is this something that commercial products don't have to list? The stuff I'm comparing it with has this ingredient list: Egg Albumen, Cocoa, Artificial Flavor, Lecithin, Sucralose. – Jeremy Dec 19 '13 at 17:43
@Jeremy are you using cocoa powder in yours? It may have enough fat to cut down the foam somewhat. – SourDoh Jan 17 '14 at 22:08
@sourd'oh, I am and though it helps, it is still super foamy. I have to drink it, then put more water to pick up all the foam. I usually stop there because I get lazy, but it is still foamy the second time. I also tried putting some olive oil as someone mentioned above, but that didn't do much. – Jeremy Jan 19 '14 at 0:05

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