Hi, I just ordered soylent and waiting for it to ship. I have been reading all over the Web about soylent and how people use it to make food like cookies. Also, I would think using warm or hot water would decrease the time needed for soylent to dissolve and become homogeneous (with well mixing of course). I wonder if the nutrients in soylent would react with one another under higher temperature (or even room temperature). Are there any study about the effect of temperature on soylent with water as solvent? I know it is designed to be perfectly well balance nutritional meal but if the chemical in soylent cross react with each other (especially with catalyze like iron in the mixture) , then what they put in the package may not translate 100% into our body. I probably would stick with the recommended instruction until I get an answer. By knowing the temperature limit of soylent, it would be easier to experiment with different recipe for soylent. I know I’m blahing, please forgive me.
- Chemist but not an expert.