Beverage
Achieving the right protein stabilization is essential for delivering a smooth, consistent dairy or dairy alternative beverage. High-heat processing methods like UHT and retort, combined with buffering requirements for ready-to-drink (RTD) products, can challenge protein integrity and often lead to undesirable texture changes and instability.
The right ingredient systems help you build and maintain texture throughout shelf life without compromising on cost or quality. Improved protein hydration and reduced UHT fouling extend production time, while protecting proteins from destabilizing interactions that lead to agglomeration. The result is smoother processing, better stability, and consistent product performance in your beverage.
Benefits include:
- High protein
- Smooth mouthfeel
- Production efficiency
- Stable product (no separation)