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The foam phenomenon in Nutrimuscle Whey can be intriguing when you don't know the cause. In reality, the foam forms naturally, due to the absence of additives and texturizing agents. This natural approach has many advantages, although you should know these few tips to control the foam in your shaker.
Why does foam form?
When you shake your shaker containing Nutrimuscle native whey , it is therefore likely to obtain foam. However, instead of seeing this as a disadvantage, let's understand that this is the natural behavior of a whey isolate without additives.
The foam in Nutrimuscle whey is much more than a visual phenomenon. It is a sign of exceptional quality, additive-free whey, and a commitment to consumer health.
Natural isolates from milk , such as the one used by Nutrimuscle, have unique characteristics: no lipids, few carbohydrates, and a high protein content. This particular nutritional profile leaves room for the natural foaming effect of whey, without requiring the addition of texturizing agents.
The composition of Nutrimuscle products is additive-free, which is what makes it high-quality. Controlling ingredients is essential and Nutrimuscle invites consumers to check them.
Texturing agents: friends or foes?
Unlike standard whey, which is often enriched with texturizing agents such as soy lecithin and thickening gums, Nutrimuscle chooses the natural route. These agents are generally used to facilitate dilution and prevent foaming, creating the illusion of a higher quality whey.
For Nutrimuscle, the health of users is the top priority. By eliminating texturizing agents, considered totally useless from a nutritional point of view, they ensure that each serving of whey is free of potentially harmful substances.
Soy lecithin, often used as an emulsifier, is associated with pro-inflammatory properties. Nutrimuscle takes the opposite approach by eliminating this potentially harmful substance from its composition, thus prioritizing the health of consumers.
Thickening gums, whose origin may be undetermined, are another common addition to conventional whey. However, their impact on health raises concerns. Nutrimuscle is committed to offering pure whey, free of these potentially harmful substances.
Mastering the foam
Ideal Shacking Technique
Lumps in your shaker can indicate insufficient mixing, while foam is often the result of mixing for too long. The ideal shaking technique is to use quick movements over a short period of time to avoid excessive foaming.
To minimize foaming, pour the liquid into the shaker first, add the powder, then top off with the remaining liquid. Quick rotations should minimize foaming, providing an optimal drinking experience.
Tip for the ideal mix
To prevent your Whey from foaming, we recommend adding oat powder or any other source of carbohydrates to your shaker.
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