I mix my soylent in the mornings in a blender, taking about 3/4 with me to work in a bottle and leaving the remainder in the fridge for the evening. I typically finish what I take with me before I get home. I’ve noticed that if I leave dregs of Soylent in the shake bottle until late evening (or worse still, the next morning!) it will smell very pungent and unappetising, a bit like fruit left in a hot place to ferment.
Has anyone else experienced anything similar? Any suggestions how to avoid this would be great as I’d rather not be encouraging bacterial/microbial growth my drinking vessels if at all possible.
One thought I had was use of standard food preservatives. There is a short list here which includes compounds containing Potassium and Sulphur. Perhaps these could both maintain freshness and also count towards our mineral intake? http://en.wikipedia.org/wiki/Sulphites#Commercial_uses
I think it should be possible to find something along these lines in brewing shops (which I recall Rob saying he used as an ingredient source).