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  1. #1
    Registered User Randizzzz's Avatar
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    Pure Whey Isolate. Why is it foaming up so bad and what can i do to counteract it?

    This is my first time posting on this site, so please excuse my lack of education on this subject.
    I recently came across these two 20kg sacks of pure whey isolate protein(derived from milk) made by Glanbia, Provon 190. I've done a ton of research on it and only found one website that actually gave me some specs on it and also learned that this is the protein that big companies get before they add their ingredients into it and slap a label on it and sell it.

    So I decided to open one and mix the super fine powder with water just now and all I got was pure foam. I let it sit for ten minutes and it still didn't settle. I tried stirring it up with a fork, same results. I tasted it and it didn't taste bad at all. The very little amount of liquid that was in there was very smooth. I added instant cappuccino powder mix to it, and it worked and was delicious. Thing is, I'm trying to keep it simple and as healthy as possible.

    Is there anything that I can add to counteract the foaming? This is enough protein to last me 2-3 years and I would hate to have to toss it out. Thanks in advance!

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  2. #2
    up the dosage eatyourspinach's Avatar
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    More water?
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  3. #3
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    Have you tried any milk with it? Some foam is ok but it shouldn't be a ton at all. That's not right. Have you tried adding more water like it says above? That could help too. Let me know what happens
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    cause it doesn´t have any aditives that reduce the foam, like xanthan gum or similars.. almost all branded proteins contain some sort of this to avoid too much foam..
    my English is not good enough for u? IDC, it´s not my mother tongue

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    Registered User jswartou's Avatar
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    option1: don't shake so hard.

    option2: use a spoon and be patient.


    Whey by nature will get foamy...protein shakes aren't so bad because they add an emulcifier to the mix, so everything blends easier....I wouldn't suggest adding an emulcifier though.
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  6. #6
    Registered User Randizzzz's Avatar
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    Originally Posted by jswartou View Post
    option1: don't shake so hard.

    option2: use a spoon and be patient.


    Whey by nature will get foamy...protein shakes aren't so bad because they add an emulcifier to the mix, so everything blends easier....I wouldn't suggest adding an emulcifier though.
    I used a full shaker of water, I didn't shake like a mad man lol. I also used a spoon and when it did foam, it never went away. I did try it in a larger glass with much more water, it didn't foam as much, but it was still a ridiculous amount of foam. And that's only with one scoop.
    2 scoops weighs about 60g which is about 55g of protein.

    If I have to, ill make protein bars with it, but I'd rather not and just add like a powdered Gatorade blend with it. I'll give it a shot tomorrow.
    Thanks a lot for your responses guys
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  7. #7
    Registered User Randizzzz's Avatar
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    I used a full shaker of water, I didn't shake like a mad man lol. I also used a spoon and when it did foam, it never went away. I did try it in a larger glass with much more water, it didn't foam as much, but it was still a ridiculous amount of foam. And that's only with one scoop.
    2 scoops weighs about 60g which is about 55g of protein.

    If I have to, ill make protein bars with it, but I'd rather not and just add like a powdered Gatorade blend with it. I'll give it a shot tomorrow.
    Thanks a lot for your responses guys
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  8. #8
    up the dosage eatyourspinach's Avatar
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    Originally Posted by samps6 View Post
    cause it doesn´t have any aditives that reduce the foam, like xanthan gum or similars.. almost all branded proteins contain some sort of this to avoid too much foam..
    Valid point, OP buy some xanthan gum.
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    Registered User Randizzzz's Avatar
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    Originally Posted by eatyourspinach View Post
    Valid point, OP buy some xanthan gum.
    Will buy some tomorrow afternoon and let you know how it works!
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  10. #10
    Registered User Randizzzz's Avatar
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    Thumbs down

    Originally Posted by samps6 View Post
    cause it doesn´t have any aditives that reduce the foam, like xanthan gum or similars.. almost all branded proteins contain some sort of this to avoid too much foam..
    I bought some xanthan gum and tried it, still no luck
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  11. #11
    evidence based poster Terrimonas's Avatar
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    Originally Posted by Randizzzz View Post
    I bought some xanthan gum and tried it, still no luck
    Try a few drops of an oil like olive or coconut oil or hit up the pharmacy for some Gas-X / Simethicone.
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  12. #12
    Registered User Randizzzz's Avatar
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    Originally Posted by Terrimonas View Post
    Try a few drops of an oil like olive or coconut oil or hit up the pharmacy for some Gas-X / Simethicone.
    What kind of oil?
    And how much gas x would I be dropping?
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    Just let it sit for a minute or 2.
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  14. #14
    Registered User samps6's Avatar
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    Originally Posted by Randizzzz View Post
    I bought some xanthan gum and tried it, still no luck
    its not only xanthan gum, mentioned as an example..

    there are few other more ingredients that are used in branded proteins.. guar gum, soy lecithin, sweetners... a mix of these.. for example:
    http://www.dymatize.com/products/pro...-protein-5-lb/
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    STEP YOUR FUNDS UP Neopragmatist's Avatar
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    provon 190/192 is not instantized whereas provon 290/292 is (probably with soy lecithin). that may have something to do with it.
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  16. #16
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    i have got the same problem with my current protein, which is muscleblaze whey protein. it is an Indian Product.. when i mixed it with water or cold milk,, it gets too frothy. But i observed that if i mixed it with luke warm milk, it did not get frothy at all...
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