Why is Lecithin Used in Protein Powder? Understanding Instantization
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4 min read
Over 17% of processed food products, including protein powders, contain lecithins, which are added for their functional properties rather than nutritional value. Lecithin is used in protein powder to act as an emulsifier, preventing clumping and ensuring a smooth, consistent mixture when the powder is reconstituted in liquid. This process is known as 'instantization' and is a key factor in improving the user experience for supplement consumers.
