Tag: Sticky protein

The term 'gluten' is derived from the Latin word for 'glue,' a perfect descriptor for its adhesive nature. Yes, gluten is a sticky protein, formed when water activates two specific proteins in wheat flour, resulting in a cohesive, elastic dough.

According to research on food powders, ingredients like whey protein are naturally hygroscopic, meaning they readily absorb moisture from the air. This inherent quality is the primary reason why your protein powder can become sticky or clumpy, and understanding this is the first step toward a smoother supplement experience.

According to food science research, the inherent molecular structure of whey protein is not sticky, yet many users encounter a glue-like texture when mixing. So, **is whey protein sticky**? The answer lies not in the protein itself, but in how it interacts with liquid, the mixing method, and environmental factors.

Fact: The frustrating experience of a sticky, lumpy protein shake is primarily due to the powder's hygroscopic nature, which explains **why does protein powder get sticky** when exposed to moisture. This common issue can be easily avoided with the right knowledge and techniques.