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, 2013 at 15:35
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@Jolenealaska I was hoping for something in powder form, so that I can prepare this all up front. Can fat come in a powder?– JeremyDec 18, 2013 at 15:57
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Yes it can, but I can't think of a "straight fat" in a powdered form at the moment. Check this out though molecularrecipes.com/techniques/…, at least in the meantime.– Jolenealaska ♦Dec 18, 2013 at 16:58
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You may have less foamy results simply by mixing it by stirring rather than shaking.– SAJ14SAJDec 18, 2013 at 17:08
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I don't think that there can be a powder for that. The physical properties of a foam inhibitor will point to compounds which are unlikely to make a usable powder (too soft at room temperature). Not an answer, because maybe there is a chemist out there who knows the perfect class of molecules which is separate of the fats and waxes I am thinking of, and still inhibits foaming.– rumtscho ♦Dec 18, 2013 at 20:28
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3 Answers
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.
answered Dec 18, 2013 at 21:40
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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.– JeremyDec 19, 2013 at 17:43
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1@Jeremy are you using cocoa powder in yours? It may have enough fat to cut down the foam somewhat.– SourDohJan 17, 2014 at 22:08
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@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.– JeremyJan 19, 2014 at 0:05
You had the solution in your question. Add a hard boiled egg with your protein shake and blend it up in your blender. The egg yolk will lessen the foaming of the powder. It works, that's what I do, and I use 15 grams of egg white protein powder. Stay away from soy lecithin.
I put the protein powder in a 2 cup glass measuring cup. Then I add the water slowly, 1 or 2 Tbsp at a time, and stir whith a spoon. The egg white protein powder clumps as you stir, but keep adding water and stirring; it will eventually mix. This process still produces a little bit of foam, but not nearly so much as using a whisk.
