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.


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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