Beverage
Today’s consumers expect more from their beverages: smooth texture, consistent viscosity, and no need to shake before drinking. But achieving that level of stability becomes more challenging as protein levels increase.
High-protein dairy and plant-based beverages are especially prone to separation and texture changes during processing. Plant-based proteins are particularly sensitive. Unlike dairy proteins, they are less soluble and more prone to precipitation when exposed to minerals like calcium and magnesium. If not correctly buffered and protected, these interactions can lead to visible separation and texture loss.
Understanding processing parameters and the use of functional phosphates and stabilizing systems are key in protein stabilization. Our customized ingredient solutions ensure proteins perform optimally under stress, preserving texture, appearance, and shelf life in your beverages.
Benefits include:
- Agglomeration prevention
- Reduction in protein precipitation