Anyone getting suds in their soylent powder?


#1

More specifically, are you getting suds in your pitcher or glass when rinsing soylent 1.5 out of them before adding soap?

If you are, do you have a theory as to the cause?
If you aren’t, do you have a theory as to the cause?
If you did but don’t anymore, do you have a fix?


#2

Soy lecithin (an emulsifier).


#3

Yes. It foams up as I am preparing it as well. As lukedriftwood noted, soy lecithin is the most likely culprit. Any from of lecithin produces foam when agitated and moist. Sometimes that trait is taken advantage of in cooking. Eggs contain lecithin as well, which is why they get foamy when you beat them.


#4

Ah, so the lecithin must also be what the clumps that stick to the side of the pitcher are made of. Never noticed those suds before.