Common Protein Additives

Let's take a closer look at some common protein powder ingredients often used in supplements and break down why they're included. The additives we cover here have well-established purposes: while some might be debated, there's little evidence to suggest significant food safety concerns for these.

But wait, isn't protea supposed to eliminate excess additives?

Well, yes.

The point is to understand why each ingredient is used in the industry and to be clear about when it's necessary to include them. By choosing no-additive protein powder whenever possible or limiting additives carefully, we can reduce the risk of potential side effects while keeping nutrition and taste in balance.

So here we go.

Soy Lecithin

is an emulsifier. This means it helps mix two liquids that usually don't blend well, like oil and water. It acts like a mediator, ensuring these liquids stay combined. In cooking, emulsifiers create smooth mixtures, like in mayonnaise or salad dressings. In protein powders, protein often doesn't mix well with water or milk. Soy lecithin helps blend these proteins smoothly with liquid, preventing clumps and improving texture. It also keeps the mixture consistent, even after sitting for a while.

Xanthan Gum

is a thickening agent and stabilizer produced by fermenting simple sugars with specific bacteria. In protein powders, xanthan gum improves texture, giving shakes a creamier consistency instead of a watery one. It also helps maintain stability so ingredients remain evenly dispersed, preventing the protein from settling at the bottom or separating from the liquid.

Citric Acid

is found in citrus fruits and many protein powders. It acts as a natural preservative while adding a mild acidic flavor. In protein supplements, citric acid extends shelf life by preventing oxidation and bacterial growth. It also helps maintain the pH balance of the powder, which supports protein stability and solubility. Plus, it improves flavor by masking any unpleasant tastes, making the shake more enjoyable.

Sucralose

Sucralose is a widely used artificial sweetener in protein powders. Many people ask, is sucralose safe? Research shows it is considered safe for consumption and is about 600 times sweeter than table sugar while being calorie-free. This makes it ideal for protein powders targeting people watching calorie intake or managing diabetes. It sweetens without adding extra calories and is heat stable, so it works in shakes, hot beverages, and even baking, all without the bitter aftertaste some artificial sweeteners have.

Lactase

is an enzyme especially helpful in protein powders for those with lactose intolerance. It breaks down lactose, the natural sugar in milk, into simpler sugars like glucose and galactose for easier digestion. Including lactase makes whey and casein-based protein powders more comfortable for people who otherwise experience digestive discomfort with dairy products.

Polydimethylsiloxane (or another Anti-foaming Agent)

is a food-safe silicone used as an anti-foaming agent in protein powders. When mixing powders with liquid, excess foam can be unappealing. Polydimethylsiloxane reduces foam by decreasing bubble surface tension, resulting in a smoother texture. It's non-toxic and doesn’t interact with other ingredients, ensuring quality and consistency in every shake.

Phosphoric Acid (or another Acidity Regulator)

is an additive used to maintain a stable pH in protein powders. Proper pH levels improve taste, preserve protein structure, and prevent bacterial growth for a longer shelf life. They can also enhance the solubility of minerals in the powder, making nutrients easier for the body to absorb.

We'll continue updating this list as we review more protein powder ingredients, but hopefully this gives you a clear picture of why some additives are used and why choosing a no-additive protein powder can be appealing if you want a cleaner supplement.