Okay, I’ve done a side-by-side comparison of vanilla and unsweetened using exactly equal amounts of powder and water, with Huel chocolate flavouring added to each. I used room temperature water in this case.
Immediately after making, the unsweetened has a very thin layer of darker material (flaxseed?) on the surface. The vanilla is a thicker consistency. In the unsweetened, you can see that straight away, there is obvious difference in consistency between top and bottom of the glass:
About 30-40 minutes later the separation of ingredients becomes obvious and a very watery layer is near the top, thick layer at the bottom:
Unsweetened separating:
Vanilla remains as good as when first poured with hardly any separation at all:
The thick layer that settles to the bottom can be seen in the unsweetened. It’s actually much thicker and sludgy than it looks in the photo and it sticks to the bottom. You end up wasting that because it doesn’t pour out - which creates a little extra washing-up:
With the unsweetened, everything is fine if you drink immediately after making, but if you plan to have it later, then it’s a bit of a pain and the bottom sludgy bit never unsticks no matter how hard you shake. The vanilla remains pretty consistent, even overnight in the fridge with a gentle shake.
Is this what other people are seeing?