Beverage

Stability You Can See

Texture impacts the visual appearance of a beverage which can influence consumer perception and acceptability. Maximize the power of stabilized proteins to bring smooth and stable beverage products that satisfy the demands of discerning consumers. When proteins are properly stabilized and in solution shaking of the product before use is not necessary.

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Unique processing challenges are common with protein beverages. The higher the level of protein in a beverage, the more difficult it is to stabilize during processing and over its shelf-life. High heat treatments (UHT, Retort) and the low pH parameters needed to produce RTD products can adversely affect the final product texture.

JOHA®, BEKAPLUS®

smoothie
iced coffee
beverages
beverage

RTD Beverages are typically processed using ultra-high temperature (UHT) or retort technologies. These types of processors expose the beverage to extreme heat, which can destabilize the proteins and cause a reduced shelf-life, increased age gelation or thickening, and sedimentation. These issues are generally caused by a pH drop and/or not properly sequestering the minerals found in the formulation. Phosphates act as a buffer to stabilize the pH during processing and throughout a product’s shelf-life, while certain long chain polyphosphates can prevent the minerals from interacting with destabilized protein.

Plant-based proteins are not as soluble as dairy proteins and can easily precipitate if not correctly buffered and protected from certain minerals. When proteins are stable the result is a product with exceptional mouthfeel and superior shelf-life.

Beverage Applications:

  • Protein Drinks
  • Sports Drinks
  • Fortified Juices
  • Smoothies
  • Dairy Beverages
  • UHT-Milk & UHT-Cream
  • Plant-Based Milks and Creamers

Key Trends:

  • Protein Enrichment
  • Health & Wellness
  • Convenience
  • Low Sugar

Troubleshooting Capabilities:

  • Mouthfeel
  • Buffering
  • Separation
  • Fouling
  • Sedimentation
  • Gelation

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