Protein Properties

Protein molecules contain both water-loving and water-repelling parts. When shaken vigorously, air gets trapped, and these molecules rapidly surround the air bubbles, forming a stable foam or froth.

Lack of Additives

Products with fewer artificial anti-foaming agents and thickeners tend to foam more.

Hydrolysis

Clear whey is hydrolyzed, meaning the protein is broken down into smaller peptides, which can affect how it interacts with air and water compared to traditional whey concentrates. 

Let it Settle

After shaking, simply let the mixture stand for a few minutes (around 15 seconds to several minutes). The foam will naturally dissipate on its own.

Mix Gently

Instead of shaking vigorously in a shaker bottle, try stirring slowly with a fork or spoon to avoid introducing excess air.

Prepare in Advance

Mix your shake a good amount of time before you plan to drink it (e.g., before your workout) so the foam has time to settle.

Add an Ice Cube

Some users find that adding an ice cube to the shaker can help reduce the foam a bit.

Use Oil (Caution Advised)

Some food science forums suggest a drop of food-grade oil can act as an anti-foaming agent, but this is a less common at-home method.