So, I’ve seen some other topics talking about what to do if you wanted to extend Soylent out past the 24 (48 if you aren’t sensitive to the taste change like I am) hour marks.
Other than “Don’t make as much”, options seem to be cooking (which likely changes the nutrient profile) and preservatives.
I don’t mind preservatives myself, so I’m inclined to go that route.
The options I’m aware of are campden tablets and potassium sorbate. If there’s other reasonable options for Soylent I’d like to hear them, but as far as these two, what would be the right quantity to add to a day’s worth of Soylent (either one of the preservatives alone or both together) - just to halve the spoilage speed, so the days where I don’t drink it all don’t end in sadness? (Taking into account daily allowances, etc - I still usually drink a full day’s soylent every day!)