Soy High Protein Shake

Beneficial ingredient — whole-food or functional value in this product class.

Sodium ascorbate is a form of vitamin C used to preserve freshness and enhance nutritional value. It is an antioxidant that supports immune function and skin health. It is more stable than ascorbic acid in food applications.

Soymilk is a plant-based milk alternative made from soybeans and water. It is a source of protein and can be fortified with vitamins and minerals. However, it may not provide the same amino acid profile as animal-based milk.

Standard formulation ingredient — neither beneficial nor harmful at typical use.

Dipotassium phosphate is used as a stabilizer and emulsifier in food products. It helps maintain texture and consistency. It is generally recognized as safe when consumed in typical amounts.

Gellan gum is a gelling agent used to stabilize and thicken food products. It is derived from bacterial fermentation and is considered safe for consumption. It helps improve the texture of the product.

Soy protein isolate is a highly processed form of soy protein. It lacks the complete amino acid profile found in animal-based proteins. The processing can also reduce some beneficial compounds found in whole soybeans.

Processed additive flagged under Scout's ingredient doctrine.

Natural flavors are used to enhance taste but can be derived from complex mixtures. The lack of transparency in sourcing and processing raises concerns. They do not provide nutritional benefits.