Simulating 1.4 texture & consistency


#1

Hey guys, pardon my new account. I typically lurk here on the forums.

So me and my girlfriend are not favorable of the new 1.5 . We went on vacation and came back to find that we still have LOADS of 1.4 . Before we blow through these, I would like to find a solution to making 1.5 more like 1.4 . (Im ignoring the carageenan ingredient for now. Im not happy about this but thats a topic for another thread :P)

Difference in experience between 1.5 and 1.4:

  • 1.5 Is very liquidy
  • 1.5 has a watery texture compared to the thick syrup of 1.4
  • 1.5 tastes funny. Even after all this time.
  • 1.5 is less filling
  • 1.5 spoils less (this is my only positive)

I think the main difference between the two MAY be the lack of oats/meal. I noticed this was a difference between 1.4 and 1.5 . Whether this would contribute to a more thicker soylent I am not sure. In terms of priority, I would really just be happy if I could thicken the soylent up like 1.4 .

Does anyone have any advice?

On a side note, does anyone know the development of 1.6? Are they removing carageenan and thickening it back up by chance? haha :sweat_smile:


#2

1.5 still has oat flour (45 g per bag instead of 70 g, according to the spreadsheet).

You could try adding 25 g of oat flour to 1.5. I’m not that brave. :grin:

I don’t think the variable-thickness of 1.4 will make a return, but carrageenan may be removed. It looks like 2.0 contains gellan gum instead.


#3

I’m probably being dumb (I haven’t tried Soylent yet), but could you add less water when mixing it?


#4

You could try adding some slippery elm powder if you want a thicker, more “syrupy” consistency without affecting the nutrition profile too much.


#5

If less water doesn’t work you could try psyllium, xanthan gum, etc to thicken it up


#6

I used xanthan gum to thicken 1.3 and it worked very well.


#7

How much did you use? I gather it’s very potent.


#8

Thanks guys for the recommendations! I am overwhelmed with options. (Which is better than underwhelmed really :P)

I saw xanthan gum at the store today when I was looking for oat flour. I did not find the out flower but I opted for the peanut butter powder as well as a few other powders to experiment with.

Idk if I want to try the xanthan gum. I know very little about that chemical but I feel fairly safe adding in oat powder and peanut butter :stuck_out_tongue:

Ill let you know how each experiment goes :wink:


#9

I mispoke–I was using it for 1.1, which was by far the thinnest Soylent to date. For that, 1/2 teaspoon per pitcher was plenty for me. What I’d do if I were you is start by adding 1/4 teaspoon per pitcher. Stir it into the dry Soylent before you mix it with the water. If that’s not enough, then try 1/2 teaspoon next time.