Tag: Lumps in protein shake

According to scientific studies, heating protein to high temperatures causes denaturation, a process that alters its molecular structure. This is precisely what happens when you attempt to put whey in boiling water, leading to undesirable textural and mixing issues. While the nutritional value is largely unaffected, the user experience can be poor if not done correctly.

According to food science, protein coagulation is a natural process where a protein's structure changes from liquid to a solid or thicker consistency due to heat, acid, or mechanical action. If you've ever asked, "Why does my protein shake coagulate?", the answer likely lies in one of these factors and is fixable with the right technique.

Heating protein powder, especially whey, can cause it to instantly clump, leaving you with an unappetizing, gritty beverage. While you technically can mix chocolate protein powder in hot water, doing it incorrectly will ruin the texture and your drink.