Sports Nutrition Experts since 1993

How to modulate the aroma of its protein?

  • aromas
  • protein
  • Sports nutrition
  • sweetener

Would you like to change the taste of your protein? Do you want to reduce its aroma? Here are some tips for your daily protein intake.

How does the protein mixing strategy modulate the aroma?

Protein powder on its own is relatively tasteless. What gives them a good taste is only the addition of chemicals. It is for this reason that at Nutrimuscle you will not find supplements with tastes as outrageous as they are exotic.

The aroma remains muted due to as little addition of sweeteners as possible. For those who wish to avoid any addition of sweetener, Nutrimuscle provides them with natural proteins, which you can flavor (or not) at your convenience with cocoa, milk or syrup, for example. However, it is possible to modulate this aroma using various mixing strategies.

How to reduce the aroma?

If you find your protein aroma too strong, the easiest strategy is to dilute it in more water.

On the other hand, it is obvious that the more protein you take at once, the more intense the aroma will be for the same amount of water. It is for this reason that there is no rule as to the amount of water to add to its protein.

Whether you dilute your protein in a lot of water or in very little water on the contrary, to adjust the intensity of the aroma, in no case the anabolic efficiency is affected. The addition of water is only a factor of comfort of use.

How to intensify the aroma?

Some users find the aroma of Nutrimuscle protein too understated, especially when they are used to very commercial proteins that contain many chemicals in order to mask the poor quality of the raw material.

The simplest strategy to intensify the taste is to put as little water as possible in your mixture or to take more protein at once, or to add flavor with our Nutri-aroma.

Several strategies to intensify the aroma of your proteins

The second strategy consists in adding a taste by supplementing the chocolate proteins with cocoa, the banana or strawberry proteins with a fruit ... In this case, it is necessary to take into account the fact that you increase the caloric intake. You can also add Sucralose, which will intensify the aroma, but without affecting the calorie intake.

The liquid in which you mix the protein will also have an impact. If instead of water, you put milk (cow, almond, soy, coconut ...), a fruit juice ... the aroma will be naturally intensified.

The level of dilution which consists of adding more or less liquid will have the same repercussions as with water. On the other hand, it will be necessary to take into account the greater calorie intake.

Impact of preparation in advance

By preparing the mixture about ten minutes in advance (or even a few hours), you will bring out the aroma and creaminess of the protein. The latter tends to swell a little, especially the casein, which will fill the stomach more.

A good appetite suppressant strategy when you are on a diet is to prepare your casein at least 10 minutes in advance so that it swells well in as much water as possible to "fill" the stomach and not to suffer. of hunger pangs that lead to snacking.

Impact of liquid temperature

A hot liquid intensifies all the aromas while a cold liquid attenuates the flavors. If you choose to heat your liquid (water or milk), microwave it before mixing. Do not put the protein and liquid mixture in the microwave.

Likewise, it is not useful, and even rather harmful, to boil your liquid. Only heat it to the temperature that suits you. With the exception of egg protein, we do not recommend heating the liquid intensively, mixing it and waiting for everything to cool before drinking it.

High temperatures tend to degrade the digestibility of milk proteins. On the other hand, they increase the assimilation of egg proteins, which is why this protein is perfect for cooking.

It is possible to cook with milk proteins, but this will be done to the detriment of their assimilation above average temperatures of around 50 °. Protein will dilute much faster in hot liquid than in cold liquid. It will also swell faster.

Written on 12/29/2021 by Nutrimuscle Conseil
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