Protein powder question

Hi all! In my effort to get in more protein, I've found I like my "vanilla ice cream" flavored protein as my creamer for my coffee.  I just mix the protein with a little water then mix with the coffee.  Tastes like french vanilla creamer. My question is:  because the coffee is so hot, am I destroying the protein thus making this new find not so good? It doesn't mention any where on the package about heat restrictions like the Isopure does. I get this at Acme for $14.99 in double choc and vanilla ice cream. Thanks, Judy

Judy, I'm no expert but I think the coffee is not hot enough to distroy the protein. Are you mixing it with boiling water or what.? I know some proteins are distroyed if you cook with them but I don't think this is the case. That would be a good question for the nutrien board on this site for they have experts answer. Let us know what you find out too. See you lighter. Joanne

Judy perhaps you can look up the manufacturer online and see if they have any restrictions for their product.   Debbie

Judy, Thanks for letting me know that !!! I will call OH today and see why that is for their dietian is suppose to answer questions. Please let me know if you get an answer. See you lighter. Joanne

I found this on a site...it's a little wordy and you may need Chemistry 101.. but I have to agree that the coffee probably isn't hot enough to worry..

Water solubility

The solubility of whey protein is considered as the most important one because it affects the other functional properties like gelling, foaming, and emulsifying properties. When the temperature increases, the solubility of whey protein is lost since they are heat sensitive. Among them, the immunoglobulins are more sensitive as they are denatured at a temperature of 70°C followed by alpha lactalbumin, beta lactoglobulin and serum albumin resists temperatures up to 100°C.

The proteose-peptone component is the most heat resistant among the entire whey protein component. Denaturation by heat is nothing but breakage of sulphur bridge within the molecule resulting in unfolding and insolubility. The insolubility reaches its maximum at a pH of 4 but even at this level, the solubility is around 60%. 

Hey DB, Thanks for the chemistry 101, I think its saying as the properties may change (ie clumping) when its heated, its still protein.  Works for me! Thanks!

Denatured protein is changing the protein "form"

Take a raw egg vs a cooked egg - both have protein but are in two different forms.

I use coffee pot hot fluids in my protein often.  i NEVER cook protein in the microwave. 

Mixing the powder with water first and then slowly adding the warm water (tempering the protein) will help to reduce the chances of the protein clumping into inedible clumps.  Okay, technically they are edible, but they look horrible lol

Hope this helps!

Welcome back!  Hope to see you online more often.
Rob
BTW.  Notice how fast that 5-years is sneaking up on us.

5 yrs is right around the corner.  It is crazy how fast time flies these days!  I have to wonder where (or in my case - IF I) we would be now if we had not changed our lives and made a commitment to eat and live healthier. 

Wow...you have been gone a long time.  I miss all your wonderful information.  Please continue to keep us informed.  We miss you.

Ellen