Powder to prevent foam in egg white protein?
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?
Best Answer
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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Quick Answer about "Powder to prevent foam in egg white protein?"
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.What can stop the foaming action of egg white proteins?
Today, a more common approach to stabilizing egg white foam is to add cream of tartar, known chemically as potassium bitartrate. This chemical salt lowers the pH of the egg white, which shortens the time necessary to form a foam. Temperature also impacts the volume of egg white foam.What prevents eggs from foaming?
Eventually the protein coating of the air pockets link together, making a foam. When an egg white foam is heated, the protein coagulates and water evaporates, forming a solid foam, in this case called a meringue. You should find that the oil prevents the foam from forming. Why do you think that happens?What ingredient is used to stabilize egg foams?
2) Cream of Tartar - (potassium bitartrate) is an acidic salt that can be used to change the pH of the egg white to an acidic range by boosting the number of free-floating hydrogen ions in the egg white. This has the effect of stabilizing the foam, and is therefore an alternative to using a copper bowl.What prevents egg whites from foaming or increasing in volume?
CREAM OF TARTAR OR LEMON JUICE Adding small amounts helps to stabilize them and allows the beaten whites to reach their full volume and stiffness; too much has the opposite effect. It has been found that cream of tartar works the best, and also serves to whiten the egg white foam.🥚**THE** Best Deal on Egg White Powder!!! #sportprotein #roseacrefarms
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Answer 2
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.
Answer 3
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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