Proper stabilization of proteins for a solid product base is imperative to the final texture of dairy beverages. High heat treatments (UHT and Retort) and the low pH parameters need to produce RTD products during processing can adversely affect final product texture.
The right ingredient solutions can help to create, modify, recover, or stabilize the texture during product shelf life. Sensibly engineered formulations bring cost savings without sacrificing the end result. Improved hydration/dispersion of proteins, along with reduced fouling in UHT systems equals longer production run times before cleaning. It also protects proteins from interacting with divalent cations which destabilize protein and cause agglomeration.
Overcoming challenges to deliver:
- High protein
- Smooth mouthfeel
- Stable product (no separation)