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?

  • Have you tried a bit of fat? Like a drop of vegetable oil?
    – Jolenealaska
    Commented Dec 18, 2013 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
    Commented Dec 18, 2013 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 molecularrecipes.com/techniques/…, at least in the meantime.
    – Jolenealaska
    Commented Dec 18, 2013 at 16:58
  • You may have less foamy results simply by mixing it by stirring rather than shaking.
    – SAJ14SAJ
    Commented Dec 18, 2013 at 17:08
  • 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
    Commented Dec 18, 2013 at 20:28

3 Answers 3


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.

  • 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
    Commented Dec 19, 2013 at 17:43
  • 1
    @Jeremy are you using cocoa powder in yours? It may have enough fat to cut down the foam somewhat.
    – SourDoh
    Commented Jan 17, 2014 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
    Commented Jan 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.

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