I have a bunch of egg white protein powder to take as a supplement. Only when I mix it in a shaker bottle, it foams up. Reading the answers about souffles I got the idea that if the egg yolk prevents foaming, and that yolks contain lecithin–that must be what the soy lecithin is for in the commercial egg proteins which don't foam up at all. But that didn't work. What is a powder–natural if possible–that I can add so that it mixes like the store bought stuff?
Powder to prevent foam in egg white protein
egg-whites
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Best Answer
You're looking for a "food grade" antifoam agent. A brief look at the linked search results shows antifoam powders look to be mostly silicone based. They may or may not work for your heavy protein foam.