Let's take a look at some common additives in protein supplements, and break down why they're added. Note that the ones we cover here are pretty well-established and have very useful properties: some may be contested but there's very little, if any, evidence of food safety concerns for these.
But wait, you say, didn't your nice website say you're eliminating excess additives?
Well, yes.
The point is to understand why we add each one, and as much as possible be clear about when it's necessary to add more chemicals. By being deliberate about what we put into our bodies, we can reduce the risk of any adverse effects we aren't currently aware of.
So here we go.
Soy Lecithin
is an emulsifier. This means that it helps to mix two liquids that usually don't blend well together, like oil and water. It acts like a mediator, making sure these liquids stay mixed and don't separate. In cooking, emulsifiers are used to create smooth mixtures, like in mayonnaise or salad dressings, where oil and water need to be combined smoothly. In protein powders, protein often don't mix well with water or milk. Soy lecithin helps to blend these proteins smoothly with the liquid, preventing clumps and improving the texture. It also ensures that the ingredients stay mixed and don't separate into layers after sitting for a while.
Xanthan Gum
is a thickening agent and stabilizer that is produced by fermenting simple sugars with a specific type of bacteria. In protein powders, xanthan gum serves multiple purposes. It thickens the powder, giving it a more desirable consistency when mixed with liquids. This is particularly important for those who prefer a shake-like texture as opposed to a watery drink. Additionally, xanthan gum helps in stabilizing the mixture, ensuring that the ingredients remain evenly dispersed throughout the solution. This prevents the protein from settling at the bottom or separating from the liquid, maintaining a uniform mixture during consumption.
Citric Acid
is found in your favorite citrus fruits and many protein powders. It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks. In protein powders, citric acid plays a crucial role in extending the shelf life of the product by preventing oxidation and bacterial growth. Its acidic properties also help in maintaining the pH balance of the powder, which can affect the stability and solubility of the protein. Furthermore, citric acid can enhance the overall flavor profile of the powder, masking any unpleasant tastes and making it more palatable. This is especially beneficial in protein powders that aim to offer a variety of flavors to cater to different taste preferences.
Sucralose
is an artificial sweetener used in a wide range of food products, including protein powders. It is a chlorinated sugar derivative that is approximately 600 times sweeter than sucrose (table sugar), yet it is calorie-free. This makes sucralose an ideal sweetening agent for protein powders, especially those targeted at individuals monitoring their calorie intake or those with diabetes. It allows the powder to be sweetened without adding extra calories, which is beneficial for those trying to maintain or lose weight. Additionally, unlike some other artificial sweeteners, sucralose does not have a bitter aftertaste and is heat stable, making it suitable for various types of protein powders, including those that might be mixed with hot beverages or used in cooking.
Lactase
is an enzyme that is particularly significant in protein powders designed for individuals with lactose intolerance. Lactase's primary function is to break down lactose, a sugar found in milk and dairy products, into two simpler sugars, glucose and galactose, which are easier to digest. For individuals who are lactose intolerant, consuming lactose can lead to uncomfortable digestive symptoms. By including lactase in protein powders, manufacturers can make their products more digestible and comfortable for this group of consumers. This is especially important in whey or casein protein powders, which are derived from milk and naturally contain lactose. The addition of lactase ensures that these protein powders can be consumed without the fear of digestive discomfort, broadening their appeal to a wider audience, including those with lactose intolerance.
Polydimethylsiloxane (or another Anti-foaming Agent)
is a type of silicone used in various food products, including protein powders, as an anti-foaming agent. When protein powders are mixed with liquids, they can sometimes produce excessive foam, which can be unappealing and inconvenient for consumers. Polydimethylsiloxane helps to reduce the formation of this foam, ensuring a smoother, more palatable texture. This silicone-based compound works by decreasing the surface tension of the bubbles formed in the liquid, causing them to collapse more easily. This results in a clearer and more consistent mixture. Additionally, polydimethylsiloxane is non-toxic and does not react with other ingredients, making it a safe and effective choice for maintaining the quality and appearance of protein shakes.
Phosphoric Acid (or another Acidity Regulator)
is another additive commonly found in protein powders, serving as an acidity regulator. This compound helps in maintaining a stable pH level in the product, which is crucial for several reasons. Firstly, the pH level can influence the taste of the powder, and maintaining a balanced pH ensures a more neutral and pleasant flavor. Secondly, the stability of proteins in the powder can be affected by pH levels; a stable pH helps in preserving the structural integrity of the proteins, ensuring they remain effective. Phosphoric acid also plays a role in preventing bacterial growth, contributing to the longer shelf life of the powder. In addition, it can enhance the solubility of minerals in the powder, making them more bioavailable and easier for the body to absorb.
We'll add more to this list as we see them, but hopefully this gives you a brief idea of why we do what we do.