Achieve Higher Protein Concentrations in Beverage Formulations: Essential Strategies for R&D Professionals
Food Technologist
Introduction
As demand for high-protein beverages continues to grow, R&D professionals are challenged to develop shelf stable protein drinks that achieve higher protein concentrations while delivering an excellent sensory experience. This guide explores strategies to overcome common formulation challenges and highlights innovative protein solutions to enhance formulations (1).
Common protein sources
When creating protein-enriched beverages, understanding the differences between protein sources and their characteristics is essential. Commonly used proteins can vary significantly in their performance, with each offering unique benefits or presenting specific challenges:
Whey proteins: are known for their complete amino acid profile and high bioavailability, making them an ideal source of nutrition. The downside of whey proteins is they tend to denature and aggregate under heat quite easily, especially at slightly acidic and neutral pH, which can cause cloudiness, coagulation, fouling in the heat exchanger, and sedimentation over shelf life.
Milk proteins (caseins and whey): the combination of milk proteins contributes to a creamy texture, have a balanced amino acid profile and are digested slower. Their limited stability in acidic conditions and higher viscosity can make them less suitable for certain beverage applications, depending on the desired organoleptic characteristics.
Plant-based proteins: These proteins offer a sustainable alternative to dairy but often pose challenges with solubility, taste, and texture. Unpleasant planty off notes may dominate the flavor profile, or the aggregated state of the proteins may cause grittiness. To counteract these challenges, masking agents are often needed.
Protein hydrolysates: While hydrolysates are easily digestible and typically absorbed rapidly, they can introduce a bitter taste, affecting the overall flavor profile of the beverage.
Each of these protein sources presents unique considerations, these must be addressed to successfully develop high-protein water-based beverages (1, 2).
Heat stability: a key factor
To achieve microbial and physicochemical shelf stability, heat stability is a key factor to consider when developing high-protein water formulations. Proteins behave differently under different temperature - time conditions, and selecting a protein source that can withstand the required heat load is key. Upon heating, proteins can denature, leading to the loss of their native structure, often resulting in aggregation. At different pH levels, proteins may exhibit varying degrees of stability. Ensuring the use of compositions that have sufficient stability to withstand heat treatment, either at acidic and neutral pH levels, is critical to develop a shelf stable beverage.
Whey proteins are generally heat stable at acidic pH levels and are therefore commonly used in acidic beverages like fruit-flavored drinks. However, upon denaturation at neutral pH, whey proteins aggregate more easily, leading to turbidity and sedimentation. Plant proteins may display a similar behavior, where heat treatments lead to protein coagulation and product instability. For example, high-protein drinks formulated from faba and pea proteins, may aggregate or coagulate when exposed to UHT (ultra-high-temperature) processing conditions. The selection of appropriate protein sources combined with the right formulation choices can help mitigate these challenges (3, 4).
Managing viscosity and mouthfeel:
Increasing the protein content in beverages, often leads to higher viscosity, impacting the beverage mouthfeel. This effect is especially pronounced with plant-based proteins, which tend to be highly aggregated, increasing viscosity and resulting in a thicker and sometimes gritty consistency. In contrast, whey and milk proteins generally produce a smoother texture. For example, whey proteins tend to have a lower impact on viscosity, making them suitable for watery beverages (e.g. protein waters) with a lighter mouthfeel. Milk proteins, including casein, contribute to a creamier texture and moderate viscosity, making them ideal for rich, dairy-like drinks. Such organoleptic properties are important to consider for consumer acceptance, as it ensures the beverage remains palatable and easy to consume (1, 3).
Stability over shelf life
In protein beverages it is important to meet certain shelf-life requirements. Formulating for long-term stability can be challenging due to issues like sedimentation and changes in texture, which can affect the product’s appearance and performance. Whey protein drinks, typically acidic, benefit from the heat stability of whey proteins in low pH environments, which helps maintain clarity and prevents aggregation. Milk proteins, especially casein, contribute to a creamy texture but can sometimes lead to phase separation over time. Proper formulation and processing techniques, such as hydration and stabilizer use, are crucial for maintaining the stability of both whey and milk protein-based drinks throughout their shelf life.
Plant protein drinks may also face stability challenges over their shelf life, such as sedimentation, or flocculation and creaming when used as an emulsifier. These issues can be mitigated by introducing stabilizers and emulsifiers, although it may increase formulation complexity and cost (1, 5).
Innovation Through Precision Fermentation- The Future of Protein Beverages:
Recent advances in food technology, particularly precision fermentation, have provided innovative solutions to these challenges. Precision fermentation allows for the production of specific proteins with desirable sensory and functional properties. For instance, ViviteinTM BLG is heat stable at both acidic and neutral pH levels, and in either case has a low viscosity. This enables protein content enhancement and greater flavor and formulation flexibility.
Benefits:
- Complete amino acid profile:. unmatched protein quality and performance
- Excellent heat stability: Performs well under high-temperature processing.
- Low viscosity: Offers a light mouthfeel without grittiness.
- Neutral flavor: Preserves the beverage’s intended flavor profile.
- Sustainable: Vegan-friendly, animal-free, and produced with minimal environmental impact.
Conclusion
For R&D professionals, achieving higher protein concentrations in water-based formulations involves addressing challenges related to solubility, stability, and sensory experience. By leveraging innovative solutions like precision fermentation and high-quality proteins such as ViviteinTM BLG, you can develop effective formulations that meet your performance, nutrition, sensory, and sustainability goals. Embracing these advanced ingredients and techniques will help you create high-quality, consumer-friendly protein beverages that stand out in the market.
References:
1. R. Singh et al. "Invited review: Shelf-stable dairy protein beverages-Scientific and technological aspects.." Journal of dairy science (2022). https://doi.org/10.3168/jds.2022-22208.
2. Qamar, Sadia, et al. "Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review." Critical reviews in food science and nutrition 60.16 (2020): 2742-2762.
3. M. Nawaz et al. "Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates." Foods, 10 (2021). https://doi.org/10.3390/foods10061244.
4. V. Bernal et al. "Thermal Stability of Whey Proteins – A Calorimetric Study." Journal of Dairy Science, 68 (1985): 2847-2852. https://doi.org/10.3168/JDS.S0022-0302(85)81177-2.
5. Patra, T., Rinnan, Å., & Olsen, K. (2021). The physical stability of plant-based drinks and the analysis methods thereof. Food Hydrocolloids, 118, 106770.
6. Russell, T. A., Drake, M. A., & Gerard, P. D. (2006). Sensory properties of whey and soy proteins. Journal of Food Science, 71(6), S447-S455.
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