Nutritional Impact of Cooking (Heat) Soylent?

What are the nutritional effects of cooking Soylent? What temperature do things start to break down?
Could i just tell by the smell (burnt?).

How about freezing it? I imagine it wouldn’t have much effect, but i’m curious.

The risk seems fairly minimal from what we’ve discussed in the past.

I actually have started baking some of my soylent into a bread, which I then freeze if I’m not going to use it up within a few days.

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Here’s a test that was performed:

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So a large loss of vitamin C, and some change to the sugars, but the majority of it remains unchanged.

Good to know, thanks.

I’ll give the pancakes a try with a side of orange juice.

dAGEs could arise in the product if heated.