Has anyone had experience with putting unflavored protein powder in soups and freezing them. Does it seem to freeze well, or should I just add it when I'm ready to eat it.

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Has anyone had experience with putting unflavored protein powder in soups and freezing them. Does it seem to freeze well, or should I just add it when I'm ready to eat it.
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I do it all the time. Works great in chili and soup.

I dont freeze mine

But adding protein powder to sugar free pudding has been a staple of mine. Never had an issue and its always refrigerated

Freezing Whey protein has no effect on it. It can change the original consistency of what you had frozen though. Cooking Whey protein depends on how long and at what temp you cook it. Whey Protein begins to break down the amino acid bioavailability when the temperature hits 167 degrees Fahrenheit. That breakdown makes the protein much harder for the body to digest. As an example: if you cook it at 194 degrees Fahrenheit for over 5 minutes you still have 80% solubility, so you only lost 20% efficacy. What bodybuilders do is mix it in after its heated and eat it right away. Also, don't always cook it. Make shakes, stir into pudding, applesauce, etc. Hope this helps [emoji106]


5' 5"
HW: 259
CW: 234
GOAL: Healthy and hard 140-ish?