Why does powdered baby formula dissolve perfectly in water, but protein powder (or even chocolate for chocolate milk) usually clump up?
In: Chemistry
Not an answer but I’ve noticed that different types of protein are more or less easy to dissolve. For some reason vegan protein (rice and pea) dissolves best, followed by casein and then whey. All four from MyProtein with more than 80% protein, only a few percent carbs and no additives. It could also just be a manufacturing difference, the vegan protein powders are extremely fine (like dust).
I’ve found that protein blends which contain an emulsifier (soy Lecithin) dissolve (unsurprisingly) nicely as well. I guess one could add an emulsifier to protein powder to make it dissolve better?
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