Developing a clear, ready to mix protein powder 

‍By Silke Rinsma

Food Technologist

Developing a ready-to-mix protein powder that dissolves quickly in water, giving a clear solution and light mouthfeel, is a challenge for anyone looking to meet the growing demand for convenient, refreshing, high-protein beverages. Such beverages are increasingly popular among health-conscious consumers who want a refreshing protein boost without the cloudiness and heavy mouthfeel typical of many traditional protein drinks. However, creating a protein powder that mixes into a crystal-clear drink involves careful consideration of both the ingredients and the formulation process.

Protein Source Selection

The selection of the protein source is the most critical factor in creating a clear protein beverage. For a drink to appear clear, the protein must dissolve completely in water, without visible particles or turbidity. Native whey proteins have a high solubility throughout the pH range and appear clear at acidic pH. Beta-lactoglobulin (BLG) – the major protein within a whey protein isolate (WPI) – forms clear solutions not only at acidic pH, but also at neutral pH.  

Plant proteins, though a popular alternative due to their eco-friendly nature, often pose challenges in clear formulations. These proteins tend to form aggregates that scatter light, resulting in cloudiness. While hydrolysis can help break plant proteins down into smaller, more soluble peptides, this process often introduces a bitter taste that can be difficult to mask in the final product. Whey proteins like BLG continue to offer the best balance between solubility, flavor, and clarity, making them an optimal choice for clear, ready-to-mix powders. Moreover, BLG can now be produced sustainably through precision fermentation, offering a bio-equivalent, animal-free protein with a reduced environmental footprint. This aligns with the preferences of environmentally conscious consumers who prioritize sustainability alongside functionality and taste.  

The following table provides a comparison of commonly used protein sources, highlighting their key properties and suitability for clear protein formulations:

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Most plant proteins introduce challenges in the formulation of protein powders due to turbidity or bitterness, while WPI is typically animal-derived and may not meet specific functional requirements (e.g., clarity upon heating at neutral pH). Fermentation-derived BLG is a sustainable and functional alternative to traditional plant and WPI proteins.

Protein Concentration

Achieving the right protein concentration is another key factor in ensuring clarity and a refreshing mouthfeel. As the protein concentration in a beverage increases, the availability of proteins to interact with each other increases, leading to aggregation and phase separation, or even gel formation. High concentrations and more extensive aggregation can also lead to higher viscosity and a thicker, less appealing texture. For clear protein drinks, it’s important to strike a balance between maximizing protein content and maintaining the refreshing, light mouthfeel that consumers expect. A concentration of 6% protein in water is often ideal, providing enough protein to satisfy dietary needs while ensuring a pleasant and light mouthfeel when mixed.  

Impact of pH on Clarity

The acidity of the drink is equally important in the formulation process. Many clear protein beverages on the market today use a low pH – around 3.5 – to ensure clarity and to pair well with fruity flavors. However, a low pH can also cause a sour taste and an astringent mouthfeel due to electrostatic interactions between proteins in the beverage and salivary proteins. Proteins like BLG offer more flexibility in formulating, as they maintain solubility and clarity across a broader pH range, allowing for a less acidic, more balanced flavor profile. This opens possibilities for a wider variety of flavors that appeal to different consumer tastes.

Powder Dissolution and Stability

The final step in creating a successful clear protein powder is ensuring the powder dissolves easily in water without clumping or leaving residue. Ready-to-mix powders must be designed to disperse quickly, even in cold water, resulting in a watery mouthfeel. This involves careful control of particle size, morphology, and moisture content, as well as the use of techniques like agglomeration or instantization to improve how the powder interacts with water. Additionally, ensuring other ingredients, like anti-foaming agents, sweeteners, flavors, or electrolytes, are compatible with the protein and dissolve without affecting clarity, is crucial.

In the end, the development of a clear protein powder comes down to thoughtful formulation and processing. Choosing the right protein source, managing concentration and pH levels, and ensuring the powder dissolves completely are all key factors in delivering a high-quality, clear, ready-to-mix product. With the right approach, it’s possible to meet the demands of today’s health-conscious consumers, offering them a protein powder that not only provides nutritional benefits but also delivers a clean, refreshing beverage experience. This will also lead to opportunities beyond sports nutrition space, in segments such as women’s health, weight management, and healthy aging.  

Vivitein BLG, our fermentation-derived beta-lactoglobulin, is a game-changer for developing clear protein beverages. Its unmatched solubility and clarity across a wide pH range enable the creation of crystal-clear drinks with a light, refreshing mouthfeel. Beyond protein powders, Vivitein BLG has the versatility to shine in ready-to-drink protein waters, protein bars, ice cream, cream cheese, and more. Whether you’re crafting innovative solutions for health-conscious consumers or looking to expand into new segments, Vivitein BLG provides the functionality and sustainability to unlock a world of new products that reach more consumers, more quickly. Read more here <Vivitein ™ BLG - Vivici >. The Vivici team is ready to assist you in unlocking its full potential for your application needs.

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