Based on Bret's Soylent: Oat, Whey recipe with replacement items from Bob's Red Mill since that is local for me.

Mixing

A two-week's supply of soylent is about the right volume to mix in a 5 gallon bucket. Measure amounts on a digital scale in a very large bread mixing bowl (large enough to hold about 3 kg of flour) and put it into the bucket for mixing.

Here's a spreadsheet calculator for mixing any number of days you want of the mix or the vitamin mix. Just replace "Days to Mix" number with the number of days you want to mix.

The ingredient mixing order:

• Measure the oil into a mixing bowl first
• Add the Xanthan Gum and Psyllium Husk powder to the oil and combine thoroughly with a whisk
• Add the maltodextrin and sucralose to the oil mixture and blend with a whisk until a powdery consistency is reached. This is the "powdered" form of the only liquid ingredient
• Then add rest of the dry ingredients including the weighed vitamin mixture and mix

To save time, mix about 4-6 months at a time of the vitamins and minerals (the pills go in the blender with a tight lid...put plastic over the blender and then the lid..the dust is not pleasant) including salt and all in a large bowl with a whisk. Save the powder to add to the monthly batches. Then just add the number of grams of this vitamin mix that the calculator above says. So it's only 3 ingredients plus this vitamin powder to mix the monthly batches. This method means you can get good vitamin accuracy with a scale with 1 g resolution.

For example, for 180 days of vitamins/minerals, go to the recipe calculator and choose 180 days. This is many multivitamin pills, but don't count them, just weigh them. The calculator gives the number of grams of multivitamins to use, and the number of other pills ( just round to whole or half pills) Then blend them all up. Then add this to the powders in the big bowl and whisk.

Mixing Methods

The following worked well for mixing a 14 day supply of soylent:

• Add a mixing "fin" made of 2 cm x 2 cm angled aluminum to the inside of a 20 l / 5 gal bucket along with a "Gamma Seal" top.
• Add unmixed soylent to the bucket, seal the top tightly, and wrap in several layers of a folded blanket and secure with large rubber bands.
• Also wrap two more buckets (to take up space) and add some pillows for padding to keep the buckets from rattling around.
• Load all three containers into a clothes dryer
• Run the dryer on tumble mode (NO heat) for at least 30 minutes. Use the time waiting for mixing to clean up the awful mess you made while preparing the soylent.
• Vacuum seal 900 ml of soylent into 1 l glass Mason jars, approximately 400 g per jar, and store jars in a freezer

Notes

• V5 Issues:
  • The heavier components are settling quickly when mixed. The psyllium husk powder was reduced, and xanthan gum eliminated to reduce bloating. Should increase both to help.
  • Found sources other than Beano to limit bloating from the whole grains. The active ingredient in Beano is alpha-galactosidase enzyme. The alpha-galactosidase enzyme is measured in GALU and one Beano tablet contains 300 GALU. The required amount for V5 is two tablets which is 600 GALU per day. The product "Equate" through online Walmart is $5 / 100 tablets, with each tablet containing 600 GALU. Beano is $12 / 100 tablets, each tablet containing 300 GALU. The Equate products is less than 1/4 the price per GALU.
  • Used corn flour masa to fill in for part of the barley flour in the last batch of V5. The taste was very good. The masa goes well with and helps mask the flavor of the whey. Masa also has very low levels of manganese (0.5 mg Mn / 100 g Masa). Should consider using masa for future variations of the recipe. Some masa producers add Niacin. The added niacin will easily go over the UL for V5. Should select a product which is not fortified with niacin.

• V5 Changes:
  • Adding 5 g of psyllium husk powder to help with settling.
  • Re-adding a small amount of xanthan gum (1 g) to help with settling.

• V4 Issues:
  • Whole grain Oat Flour and Wheat bran contain high levels of Manganese (~ 4 mg / 100 g). Need another source of Carbohydrate which is lower in Manganese.
    • Brown rice flour contains 4 mg of Manganese / 100 g flour.
    • White rice flour contains 1.2 mg of Manganese / 100 g flour.
    • Spelt flour contains 3.0 mg / 100 g
    • Barley flour contains 1.0 mg / 100 g
    • Dark rye flour contains 6.7 mg / 100 g
    • Light rye flour contains 2.0 mg / 100 g
    • Soy flour, full-fat, raw contains 2.3 mg / 100 g
    • Soy flour, low-fat contains 2.3 mg / 100 g
    • Oat flour, partially debranned contains 4.0 mg / 100 g
    • Corn flour, Masa contains 0.5 mg / 100 g
  • The existing supply of oat flour could be mixed with barley flour until the oat flour runs out. Then a switch to soy flour seems to be the way to go. Soy flour also contains higher fat content, and would reduce the amount of canola oil used.
  • Should target using enough barley flour to eliminate the need to add-in corn starch to supplement the carbohydrate requirement.

• V4 Changes:
  • Reducing fiber to just 100% RDI from 280%. The soluble fiber was causing digestion issues. The insoluble wheat bran fiber was also contributing the highest amounts of Manganese which is going beyond the daily upper limit of 11 mg/day in the recipe. Using the UCSF Health recommendations of 22 g/day of insoluble, 8 g/day soluble fiber.
  • The Bob's Red Mill oat flour nutritional information is incomplete. The oat flour is the main ingredient in the recipe. Combining USDA and self.com data along with the BRM data to get a more complete nutritional data set.

• V3 issues:
  • The amount of soluble fiber is still too high, but flavor is better due to the reduction of the Xanthan gum. Should reduce the Psyllium by 50%
  • The thickness may be ok without the extra psyllium husk powder due to the oat flour itself.
  • Malt contains complex sugars which are not digestible by humans, but are fermentable by gut flora, and can cause bloating. The elimination of malt may reduce the bloating issue

• V3 Changes:
  • Reduced the Xanthan gum further to 2 g. Indigestible xanthan gum can cause bloating and gas plus. Xanthan gum also seems to reduce flavors.
  • Reduced Maltodextrin by 50% to 10g. The powdering of the oil is almost achieved with just the maltodextrin contained in the sucralose (Splenda) itself.

• V2 Changes:
  • increased the oat flour and decreased the sugars to lower the GI value
  • decreased the amount of Xanthan Gum. Larger amounts of Xanthan Gum masks flavors and gives an unpleasant slimy/gelatinous texture. Increased the amount of Psyllium Husk Powder to maintain body
  • Added Wheat Bran to meet the minimum RDA Omega-6 level
  • Decreased the Maltodextrin. The previous amount was more than enough to create a powdered oil
  • Swapped out granulated sugar for dried Barley Malt extract. The malt has a lower Glycemic Index of 42 compared to table sugar (sucralose) with a GI of 65. The malt flavor should also go better with the milky flavor of the whey.