Why do you use Sunflower Lecithin in Original Steak Shake?Updated 3 months ago

Sunflower lecithin is commonly used in various protein forms as an instantizing agent to help the materials blend evenly in liquid. Without added lecithin, Whey Protein, Micellar Casein, and Egg White Protein are inherently hydrophobic, leading to a gloppy mixture of undissolved particles that float instead of dissolving, unless given sufficient wetting and blending time.