Just looking at a few of the basic ingredients in Soylent, I’m a bit concerned about it going into solution. People have already discussed soylent fermenting and exploding if left out, warm for any period of time, so it’s definitely a fairly chemically active mixture.
However, I’m more concerned about the sitting’s effect on the nutritional value offered. For example, Creatine is used in production Soylent, and Creatine is known to change properties after sitting in water for extended periods of time.
What other chemicals are in Soylent that act similarly, and is it something we should worry much about? I know a lot of people actually prefer to eat after letting it sit overnight, saying it tastes better, but is that affecting the nutrition in any major way?