Tag: Protein powder mixability

The emulsifying properties of lecithin have been used in food production for decades, from chocolate to mayonnaise. This same functional ingredient is added to whey protein powder to enhance its mixability, creating a smooth and consistent shake with minimal effort, unlike uninstantized alternatives that clump and separate.

According to anecdotal evidence from countless gym-goers, a gritty, clumpy texture is a frustratingly common occurrence when mixing protein powder. However, the truth is that protein shakes are not meant to be lumpy, and achieving a smooth, palatable beverage is entirely possible with the right technique and equipment.